Ingredients for Macaroon Kiss Cookies
- 1 cup (2 sticks) softened butter
- 4 ounces cream cheese (softened)
- 1 ½ cups granulated sugar
- 1 large egg yolk
- 1 teaspoon almond extract
- 2 tablespoons orange juice
- All Purpose Flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- Sweetened Flaked Coconut
- Hershey Chocolate Kisses
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How to Make Macaroon Kiss Cookies
- Preheat oven to 350°F (175°C).
- In a large bowl, cream together 1 cup (2 sticks) softened butter, 4 ounces cream cheese (softened), and 1 ½ cups granulated sugar until light and fluffy.
- Beat in 1 large egg yolk, 1 teaspoon almond extract, and 2 tablespoons orange juice until well combined.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in 3 cups sweetened shredded coconut.
- Cover the dough and chill in the refrigerator for at least 1 hour, or until firm enough to handle.
- Unwrap the Hershey's Kisses while the dough chills.
- Roll the chilled dough into 1-inch balls.
- Roll the balls in the remaining ½ cup sweetened shredded coconut.
- Place the coconut-coated balls onto ungreased baking sheets, leaving some space between each cookie.
- Bake for 10-12 minutes, or until the edges are lightly golden brown.
- Remove from the oven and immediately press one Hershey's Kiss into the center of each cookie.
- Let cool on the baking sheet for 1 minute before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
40g
Fat
25g
Carbs
4g
