Cream Cheese Macaroon

By Joycie

Rich and creamy variation of a coconut macaroon.

Ingredients

• 1/3 c Butter, softened
• 1-3 oz. Cream cheese, softened
• 3/4 c White sugar
• 1 egg yolk
• 2 Tsp Orange juice
• 2 Tsp Almond extract
• 1 1/4 c Flour
• 2 Tsp Baking powder
• 1/4 Tsp Salt
• 5 c Baker's Angelflake Coconut

Preparation

Step 1

In a mixer, add butter, cream cheese, white sugar and beat. Add egg yolk, orange juice, almond extract and beat. Add flour, beat. Remove bowl from mixer, add 3 cups of coconut and stir with a wooden spoon. Cover the bowl with Saran wrap--refrigerate for 1 hour.

Remove from frig and uncover. Put remaining coconut in a separate bowl to roll cookies in. Spoon dough into your hands and make 1 inch balls. Roll the ball in the bowl with the extra coconut, place on greased cookie sheets.

Bake at 350 for 9-12 minutes, until lightly browned. Cool slightly before removing from cookie sheets.