Macaroon Kiss Cookies

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1/3 cup butter (5 Tbsp. plus 1 tsp.)
3 oz. cream cheese, softened
3/4 cup sugar
1 lg. egg yolk
2 tsp. almond extract
2 tsp. orange juice
1-1/4 cups all-purpose flour, unsifted
2 tsp. baking powder
1/4 tsp. salt
5 cups flaked coconut*
54 ea. Hershey’s™ chocolate kisses, unwrapped
* A 14-oz. package will list 5 to 5-1/3 cups on the package; get 2 packages so as to be sure to have enough in which to roll the dough balls.
Cream butter, sugar, and cream cheese until light and fluffy. Add egg yolk, almond extract, and orange juice; beat well.

Combine flour, baking powder, and salt; gradually add to creamed mixture. Stir in 3 cups of the coconut. Cover tightly; chill 1 hour or until firm enough to handle.

Preheat oven to 350°. Shape dough into 1-inch balls and set aside. Roll each ball in remaining* coconut; place on ungreased cookie sheet about 1 inch to 1-1/2 inches apart. Bake for 10 to 12 minutes or until lightly browned.

Remove cookies from oven; immediately press an unwrapped kiss on top of each cookie. Cool at least 1 minute. Carefully remove from cookie sheet; cool completely on wire rack.

About 4-1/2 dozen : Diane Kohne Schuster

  • Omit kisses. 
  • Substitute tangerine juice for orange juice. 
  • Use 4 oz. cream cheese (1/2 package).

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