Publisher Photo
Publisher Photo
These festive cookies are made in the microwave, keeping your oven free for other holiday baking. I sometimes top the cookies with chocolate bells instead of kisses.
MAKES:
24 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
24 servings
TOTAL TIME:
Prep/Total Time: 15 min.

Ingredients

  • 1/2 cup butter, cubed
  • 32 large marshmallows
  • 1/2 teaspoon almond extract
  • 4 cups cornflakes
  • 1 cup sweetened shredded coconut
  • 1/2 cup chopped almonds
  • 1/4 cup quartered candied cherries
  • Chocolate kisses or whole candied cherries

Directions

In a large microwave-safe bowl, combine the butter, marshmallows and extract. Microwave, uncover, on high for 1-1/2 minutes or until melted. In a bowl, combine the cornflakes, coconut, almonds and quartered cherries. Stir in marshmallow mixture until coated. Drop by tablespoonful onto waxed paper kisses or candied cherries in the center of each. Yield: 4 dozen.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Macaroon Melts in Best of Country Cookies 1999, p111

Nutritional Facts

2 each: 122 calories, 7g fat (4g saturated fat), 10mg cholesterol, 88mg sodium, 16g carbohydrate (8g sugars, 1g fiber), 1g protein.

  • 1/2 cup butter, cubed
  • 32 large marshmallows
  • 1/2 teaspoon almond extract
  • 4 cups cornflakes
  • 1 cup sweetened shredded coconut
  • 1/2 cup chopped almonds
  • 1/4 cup quartered candied cherries
  • Chocolate kisses or whole candied cherries
  1. In a large microwave-safe bowl, combine the butter, marshmallows and extract. Microwave, uncover, on high for 1-1/2 minutes or until melted. In a bowl, combine the cornflakes, coconut, almonds and quartered cherries. Stir in marshmallow mixture until coated. Drop by tablespoonful onto waxed paper kisses or candied cherries in the center of each. Yield: 4 dozen.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Macaroon Melts in Best of Country Cookies 1999, p111

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