| 1 | Since this is a firm dough, the mxcaroons will hold their shape during baking and produce large mound-shaped cookies (above center) - apprepriate since they contain pieces of mounds candy bars. |
| 2 | Preheat oven to 275 deg. |
| 3 | Line 2 cookie sheets with parchment paper. |
| 4 | Combine flour, baking powder and salt in medium bowl. |
| 5 | Using electric mixer, beat sugar, cream cheese and butter in large bowl until fluffy. |
| 6 | Beat in egg, vanilla, almond extract and orange peel. |
| 7 | Add flour mixture and mix just until combined. |
| 8 | Sir in 2 ?cups coconut. |
| 9 | Add mounds pieces and stir until combined. |
| 10 | Spread 1 ?cups coconut on plate. |
| 11 | Using 2 tablespoons dough for each cookie, roll dough into 1 ?inch rounds. |
| 12 | Roll each round in coconut. |
| 13 | Arrange rounds 2 inches apart on prepared cookie sheets. |
| 14 | Bake until cookies are puffed and coconut is light golden. |
| 15 | About 35 minutes. |
| 16 | Cool on cookie sheets 5 min. transfer to racks; cool completely. |
| 17 | Stir chocolate in top of double boiler set over simmering water until melted and smooth. |
| 18 | Remove from heat. |
| 19 | Dip fork into melted chocolate and drizzle lines of chocolate across tops of cookies. |
| 20 | Refrigerate cookies until chocolate sets, about 30 minutes. |
| 21 | (can be prepared 3 days ahead. |
| 22 | Refrigerate in airtight containers). |
| 23 | Serve cold or at room temperature. |
| 24 | Makes about 20. |
