Macaroon Kisses
TOTAL TIME: Prep: 20 min. + chilling Bake: 15 min./batch
YIELD: about 4-1/2 dozen.
One taste and I think you'll agree this is the best coconut cookie you've ever tasted. These eye-catching cookies are always the first to disappear from the cookie tray. —Angie Lansman, Perry, Iowa
Ingredients
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1/3 cup butter, softened
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3 ounces cream cheese, softened
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3/4 cup sugar
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1 large egg yolk, room temperature
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2 teaspoons orange juice
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2 teaspoons almond extract
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1-1/4 cups all-purpose flour
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2 teaspoons baking powder
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1/4 teaspoon salt
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1 package (14 ounces) sweetened shredded coconut, divided
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1 package (12 ounces) milk chocolate kisses
Directions
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1.
In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Beat in egg yolk, orange juice and extract. Combine the flour, baking powder and salt; gradually add to the creamed mixture and mix well. Stir in 3-2/3 cups coconut. Cover and refrigerate for 30 minutes or until easy to handle.
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2.
Roll into 1-in. balls, then roll in remaining coconut. Place 1 in. apart on ungreased baking sheets. Bake at 350° for 12-15 minutes or until the edges are lightly browned.
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3.
Immediately press a chocolate kiss into the center of each cookie. Cool for 1 minute before removing to wire racks.
Nutrition Facts
2 each: 221 calories, 13g fat (9g saturated fat), 20mg cholesterol, 134mg sodium, 25g carbohydrate (17g sugars, 1g fiber), 2g protein.
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