Friday, December 16, 2011

Macaroon Kiss Cookies

If you love Almond Joy candy bars you will love these cookies!


1/3 cup butter
3 ounces cream cheese
3/4 cup sugar
1 egg yolk
5 cups sweetened coconut (divided 3 & 2)
2 teaspoons almond extract
2 teaspoon orange juice
1 1/4 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
Hershy Kisses (with almonds if you prefer), unwrapped


Beat butter, cream cheese, and sugar together.  Add egg yolk, almond extract, and orange juice - mix.  Add flour, baking powder, and salt - mix.  Stir in 3 cups of the coconut. 

REFRIGERATE FOR 1 HOUR in a sealed container!

Use a cookie scoop or tablespoon to portion out dough into appropriate cookie size.  Roll each "cookie" into a ball and then roll it into the remaining coconut to cover the dough.  Place on ungreased cookie sheet 2" apart and bake at 350 degrees for 10-12 minutes, until lightly browned.  Take the cookies out of the oven and immediately press a kiss in the middle.  Move cookies to a rack to cool.  Do not stack cookies until the kisses have firmed (over night or put in a freezer for a few minutes to speed up the process).

Store in an air tight container to keep them soft.

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