Hershey's KISSES Macaroon Cookies
|Serves:||about 4 dozen|
|1/3 c||butter, softened|
|3 oz||package cream cheese, softened|
|2 tsp||almond extract|
|2 tsp||orange juice|
|1 1/4 c||all purpose flour|
|2 tsp||baking powder|
|5 c||sweetened coconut flakes, divided|
Pinched by Cindybug56, and 158 more.
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DirectionsBeat butter, cream cheese, and sugar with electric mixer on medium speed 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. Stir in 3 cups coconut. Cover and refrigerate 1 hour until firm enough to handle.Meanwhile, remove wrappers from Hershey's Kisses. Preheat oven to 350°F.When chilled enough to handle, shape dough into 1-inch balls; roll in remaining 2 cups coconut. Place on ungreased or parchment-lined cookie sheet.Bake 10-12 minutes or until lightly browned. Immediately press Hershey's Kiss into center of each cookie. Cool 1 minute. Carefully remove to wire rack and cool completely.