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Ingredients Jump to Instructions ↓

  1. Coconut Mini Kiss Macaroons 1/3 cup butter, softened

  2. 3 oz. cream cheese, softened

  3. 3/4 cup sugar

  4. 1 egg yolk

  5. 2 teaspoons orange juice

  6. 1 teaspoon almond extract

  7. 1 1/4 cups all-purpose flour

  8. 2 teaspoons baking powder

  9. 1/4 teaspoon salt

  10. 3 3/4 cups (1O-oz. pkg.) sweetened coconut flakes, divided

  11. 1 3/4 cups (1O-oz. pkg.) HERSHEYS Mini KISSES Milk Chocolate

  12. Beat butter, cream cheese, and sugar in large bowl until well

  13. blended; add egg yolk, orange juice and almond extract. Stir

  14. together flour, baking powder and salt; gradually add butter mixture,

  15. beating until well blended. Stir in 3 cups coconut. If necessary,

  16. refrigerate about 30 minutes or until firm enough to handle. Heat

  17. 350 degrees F. Shape dough into 1-inch balls; roll balls

  18. in remaining 3/4 cup coconut. Place on ungreased cookie sheet.

  19. 5 to 10 minutes or until lightly browned. Place

  20. 3 MlNI KISSES

  21. Chocolate on top of each cookie, pressing down lightly. Carefully

  22. remove from cookie sheet to wire rack. Cool completely.

  23. About 3-1/2 dozen cookies.

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