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Homemade Macaroon Kisses

Homemade Macaroon Kisses
These cookies are sure to delight the coconut and chocolate lover. The combination is sure to be irresistible to everyone.—Ms. Lee B. Roberts, Racine, Wisconsin
48 ServingsPrep: 45 min. + chilling Bake: 10 min./batch + cooling

Ingredients

  • 1/3 cup butter, softened
  • 1 package (3 ounces) cream cheese, softened
  • 3/4 cup sugar
  • 1 egg yolk
  • 2 teaspoons almond extract
  • 1-1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 5 cups flaked coconut, divided
  • 48 milk chocolate kisses
  • Coarse sugar

Directions

  • In a large bowl, cream the butter, cream cheese and sugar until light
  • and fluffy. Beat in egg yolk and extract. Combine the flour, baking
  • powder and salt; gradually add to creamed mixture and mix well. Stir
  • in 3 cups coconut. Cover and refrigerate for 1 hour or until dough
  • is easy to handle.
  • Preheat oven to 350°. Roll into 1-in. balls and roll in the
  • remaining coconut. Place 2 in. apart on ungreased baking sheets.
  • Bake 10-12 minutes or until lightly browned. Immediately press a
  • chocolate kiss into the center of each cookie; sprinkle with coarse
  • sugar. Cool on pan 2-3 minutes or until chocolate is softened.
  • Remove to wire racks to cool completely. Yield: 4 dozen.
© Taste of Home 2013

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Homemade Macaroon Kisses (continued)

Nutrition Facts: 1 cookie equals 120 calories, 7 g fat (5 g saturated fat), 11 mg cholesterol, 85 mg sodium, 14 g carbohydrate, 1 g fiber, 1 g protein.
© Taste of Home 2013