I think what would work would be this recipe but instead of making an indentation, just press flat & bake, then make sandwich cookies from them: MELTING MOMENTS (2 dozen) Cookies 1 cup butter 1/3 cup confectioners' sugar 3/4 cup cornstarch 1 cup flour Frozting: 3 oz cream cheese 1 cup confectioners' sugar 1 tsp vanilla For cookies: Preheat oven to 350°. Cream butter & sugar. Add flour & cornstrch; mix well. Cover & chill thoroughly. Form into 1" balls & place on an ungreased cookie sheet. Make an indentation with your thumb in the middle of each ball. Bake 10-12 minutes. Remove from cookie sheet & cool. To make frosting, cream sugar & cream cheese. Add vanilla. Place a spoonful of frosting in indentation of each cookie.~~Thymes Remembered

This may be more like what you have had. It isn't twice baked like the previous recipe and has a little less sugar and a little less flour making it less dense. One of the secrets of this kind of cookie is to chop the almonds..not to a powder or teeny pieces, but enough to release some of the nut oils which makes for a dough that is easier to mix. I'm not a big fan of almond extract, so I have cut back some, this recipe called for more...and you may like that really almond-ey taste, so add another teaspoon or two. Linda C Almond Slices 3/4 cup sugar 2 cups all-purpose flour 1 cup brown sugar, packed 2 eggs -- beaten 2 teaspoons baking powder 1 teaspoons almond extract 3 cups almonds -- chopped 1/3 cup oil 2 teaspoons water 1 teaspoon cinnamon -- optional Mix all together, shape into flattened logs, brush top with beaten eggs (not those included in recipe). Bake 350 degrees for 19 - 25 min. (watch carefully). Cut while warm.

Do you mean a cookie that had macaroons crumbled up in a chocolate chip cookie? or do you mean a macaroon that has chocolate chips in it? Linda C

I'm not sure what you mean by white... I make a whitish "Monster Cookie" with Oatmeal, Peanut Butter, and M&M's (sort of looks like a choc. chip cookie color). It's cunchier than a normal choc. chip because of the oatmeal but it's still similar to it.