These macaroon kiss cookies are just perfect with a steaming hot cup of cocoa. What, it’s summer time? How about pairing with a refreshing Pina Colada?
Beat together butter, cream cheese and sugar. Add egg yolk, almond extract and orange juice; beat well.
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 of coconut.
I like to use Baker’s Coconut.
Cover tightly; refrigerate 1 hour or until firm enough to handle.
Preheat oven to 350 degrees. Shape dough into 1-inch balls; roll in remaining coconut. Place on ungreased cookie sheet. Bake 10 to 12 minutes or until lightly browned. Remove from the oven; immediately press a chocolate kiss on tope of each cookie. Cool 1 minute and then transfer to a rack to cool completely.
1/3 cup butter, softened
3 oz cream cheese, softened
3/4 cup sugar
1 egg yolk
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 (14 oz bag) flaked coconut
Chocolate Kisses (about 54)