Coconut mini kiss macaroons
40 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | Butter; softened |
| 3 | ounces | Cream cheese; softened |
| ¾ | cup | Sugar |
| 1 | Egg yolk | |
| 2 | teaspoons | Orange juice |
| 1 | teaspoon | Almond extract |
| 1¼ | cup | All-purpose flour |
| 2 | teaspoons | Baking powder |
| ¼ | teaspoon | Salt |
| 3¾ | cup | Sweetened coconut flakes; divided, 10 oz. pkg. |
| 1¾ | cup | Mini kisses; milk chocolate, 10 oz. pkg. |
Directions
Beat butter, cream cheese and sugar in large bowl until well blended; add egg yolk, orange juice and almond extract. Stir together flour, baking powder and salt; gradually add to butter mixture, beating until well blended. Stir in 3 cups of coconut. If necessary, refrigerate about 30 minutes until firm enough to handle. Heat oven to 350 F. Shape dough into 1 inch balls; roll balls in remaining ¾ cup coconut. Place on ungreased cookie sheet. Bake 8-10 minutes until lightly browned. Pace three mini kisses on top of each cookie, pressing down lightly. Carefully remove from cookie sheet to wire rack. Cool completely Makes about 3½ dozen cookies.
Recipe by: Hershey's recipe card Posted to MC-Recipe Digest V1 #948 by Roberta Banghart <bobbi744@...> on Dec 07, 1997