Cherry Sugar Cookie Macaroons
- Course: Dessert
Reynolds Kitchens tip
Making Meal Magic is simple. Reynolds products help you to make your meals easier and faster. Learn how to cook your best with Reynolds Kitchens.
- 1 roll Pillsbury® refrigerated sugar cookie dough
- 3/4 cup chopped macadamia nuts
- 3/4 cup coarsely chopped dried tart cherries
- 1 bag (7 oz) sweetened flaked coconut (about 2 1/2 cups)
- 2 teaspoons vanilla
- 1 cup Smucker's® Orchard's Finest® Michigan Red Tart Cherry Preserves
Heat oven to °F. Line large cookie sheets with parchment paper. Let cookie dough stand at room temperature for minutes to soften.
In medium bowl, break up cookie dough. Add nuts, cherries, coconut and vanilla. Mix with wooden spoon or knead with hands until well blended. Shape rounded tablespoonfuls of dough into balls. Place inches apart on cookie sheets.
Bake to minutes or until edges are light golden brown. Cool minutes. With back of teaspoon, make indentation in center of each cookie. Spoon teaspoon preserves in each indentation. Cool completely, about minutes. Store in covered container.
Pillsbury BakeOff® Contest
Contest Name: BakeOff® Contest
Contestant Name: Sue Odren
City: Sand Lake
BakeOff is a registered trademark of General Mills ©. Smucker’s is a trademark of The J.M. Smucker Company.
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