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. 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. 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. 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.