Recipe - Coconut Mini Kiss Macaroons

1/3 cup Butter; softened
3 ounce Cream cheese; softened
Three fourths cup Sugar
1 Egg yolk
2 teaspoon Orange juice
1 teaspoon Almond extract
1 One fourth cup Allpurpose flour
2 teaspoon Baking powder
One fourth teaspoon Salt
3 Three fourths cup Sweetened coconut flakes;
divided, 10 oz. pkg.
1 Three fourths cup Mini kisses; milk chocolate,
10 oz. pkg.

Beat butter, cream cheese and sugar in large bowl until well blended; add
egg yolk, orange juice and almond extract. Stir together flour, baking
powder and salt; gradually add to butter mixture, beating until well
blended. Stir in 3 cups of coconut. If necessary, refrigerate about 30
minutes until firm enough to handle. Heat oven to 350 F. Shape dough into 1
inch balls; roll balls in remaining Three fourths cup coconut. Place on ungreased
cookie sheet. Bake 810 minutes until lightly browned. Pace three mini
kisses on top of each cookie, pressing down lightly. Carefully remove from
cookie sheet to wire rack. Cool completely Makes about 3 One half dozen cookies.

Recipe by: Hershey's recipe card

Posted to MCRecipe Digest V1 #948 by Roberta Banghart
bobbi744@sojourn.com on Dec 07, 1997