Favorite Macaroon Kisses Recipe

5 1 1
Favorite Macaroon Kisses Recipe
Favorite Macaroon Kisses Recipe photo by Taste of Home
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Favorite Macaroon Kisses Recipe

Read Reviews
5 1 1
Publisher Photo
These cookies are a holiday favorite around our house. You can top them off with cherries or chocolate—or some of each! —Alice McTarnaghan, Castleton, New York
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. Bake: 10 min./batch
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. Bake: 10 min./batch

Ingredients

  • 1/3 cup butter, softened
  • 3 ounces cream cheese, softened
  • 3/4 cup sugar
  • 1 large egg yolk
  • 1-1/2 teaspoons almond extract
  • 2 teaspoons orange juice
  • 1-1/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 5 cups sweetened shredded coconut, divided
  • Candied cherries and/or chocolate kisses

Directions

In a large bowl, cream butter, cream cheese and sugar until light and fluffy. Beat in egg yolk, extract and juice. Combine flour, baking powder and salt; gradually add to creamed mixture and mix well. Stir in 3 cups coconut. Cover and chill at least 1 hour.
Shape into 1-in. balls; roll in remaining coconut. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. Immediately place a cherry or chocolate kiss on top of each cookie. Cool 5 minutes; remove to a wire rack to cool completely. Yield: about 4 dozen.
Originally published as Macaroon Kisses in Country Woman Christmas 1996, p26

Nutritional Facts

2 each: 184 calories, 11g fat (9g saturated fat), 20mg cholesterol, 145mg sodium, 21g carbohydrate (13g sugars, 1g fiber), 2g protein.

  • 1/3 cup butter, softened
  • 3 ounces cream cheese, softened
  • 3/4 cup sugar
  • 1 large egg yolk
  • 1-1/2 teaspoons almond extract
  • 2 teaspoons orange juice
  • 1-1/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 5 cups sweetened shredded coconut, divided
  • Candied cherries and/or chocolate kisses
  1. In a large bowl, cream butter, cream cheese and sugar until light and fluffy. Beat in egg yolk, extract and juice. Combine flour, baking powder and salt; gradually add to creamed mixture and mix well. Stir in 3 cups coconut. Cover and chill at least 1 hour.
  2. Shape into 1-in. balls; roll in remaining coconut. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. Immediately place a cherry or chocolate kiss on top of each cookie. Cool 5 minutes; remove to a wire rack to cool completely. Yield: about 4 dozen.
Originally published as Macaroon Kisses in Country Woman Christmas 1996, p26

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MY REVIEW
Kelli F. User ID: 1506371 19868
Reviewed Apr. 12, 2011

"This is a great macaroon recipe. A great addition to my holiday baking."

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