The season of giving wouldn't be complete without a showcase cookie for your cookie exchange! Topped with HERSHEY'S KISSES Brand Milk Chocolates, these coconut macaroon cookies will have orders lining up.
Ingredients
1/3 cup butter or margarine, softened
1 package (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 MOUNDS Sweetened Coconut Flakes, divided
48 HERSHEY'S KISSES Brand Milk Chocolates
Directions 1. Beat butter, cream cheese and sugar in large bowl until well blended. Add egg yolk, almond extract and orange juice; beat well. Stir together flour, baking powder and salt; gradually add to butter mixture, beating until well blended. Stir in 3 cups coconut.
2. Cover; refrigerate 1 hour or until firm enough to handle. Remove wrappers from chocolates. Heat oven to 350° F. Shape dough into 1-inch balls; roll balls in remaining 2 cups coconut. Place on ungreased cookie sheet.
3. Bake 10 to 12 minutes or until lightly browned. Remove from oven; immediately press chocolate on top of each cookie. Cool 1 minute; carefully remove from cookie sheet to wire rack. Cool completely. About 4 dozen cookies.
