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

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