MAKING LIFE TASTE BETTER

Tuesday, December 28, 2010

Coconut Creme Macaroons







Ingredients

  • 1/3 cup butter, 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
  • 3-5 cups Sweetened Coconut Flakes, divided
  • 48 HERSHEY'S KISSES Brand Milk Chocolates (your choice of type)

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. (I use 3 cups coconut and choose not to roll in additional coconut.)
  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.

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