Macaroon Kisses

Jan W


These are sooo good, coconut and chocolate...what could be better?

I use shredded sweetened coconut for these...

Pretty enough for a fancy cookie tray and easy enough to make anytime!

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★★★★★ 2 votes
4 dozen
1 Hr 15 Min
10 Min


1/3 c
butter, softened
3 oz
cream cheese, softened
3/4 c
granulated sugar
egg yolk
2 tsp
almond extract
1-1/2 c
all purpose flour
2 tsp
baking powder
1/4 tsp
5 c
shredded sweetened coconut, divided
hershey chocolate kisses
coarse sugar


1Preheat oven to 350°F.
2In mixer bowl, cream together butter, cream cheese & sugar on medium speed til light & fluffy. Beat in egg yolk & flavoring extract.
3Sift together flour, baking power & salt; slowly add to first mixture, blending well. Stir in 3 cups coconut. Cover mixture & refrigerate about an hour, or until chilled & easy to handle.
4Roll dough into balls, roll in remaining coconut.
5Put on ungreased cookie sheets, about 2" apart. Bake @ 350°F for 10-12 minutes, til lightly browned. Remove from oven and immediately press a chocolate kiss into top of each cookie and sprinkle with coarse sugar.
6Cool on pans for about 2-3 minutes, until chocolate kisses are slightly softened. Remove to wire rack to finish cooling....Enjoy!

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