Kiss Macaroon Cookies

By [e-mail]

Ingredients

• 1/3 cup butter or margarine, softened
• 1 package (3 oz.) cream cheese, softened
• 3/4 cup sugar
• 1 egg yolk
• 2 teaspoons almond extract
• 2 teaspoons orange juice
• 1 1/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 5 cups MOUNDS Sweetened Coconut Flakes, divided
• 48 HERSHEY'S KISSES Brand Milk Chocolates

Details

Servings 4
Adapted from keyingredient.com

Preparation

Step 1

*1*. Beat butter, cream cheese and sugar in large bowl until well blended. Add egg yolk, almond extract and orange juice; beat well. Stir together flour, baking powder and salt; gradually add to butter mixture, beating until well blended. Stir in 3 cups coconut.

*2*. Cover; refrigerate 1 hour or until firm enough to handle. Remove wrappers from chocolates. Heat oven to 350°F. Shape dough into 1-inch balls; roll balls in remaining 2 cups coconut. Place on ungreased cookie sheet.

*3*. Bake 10 to 12 minutes or until lightly browned. Remove from oven; immediately press chocolate on top of each cookie. Cool 1 minute; carefully remove from cookie sheet to wire rack. Cool completely.