Coconut Macaroon Creams
(from BearNakedBaker’s recipe box)
Make ahead, have to firm up dough.
I do not roll cookies in additional coconut. If you want to do that an extra 2 c. coconut is needed.
Source: BearNakedBaker
Prep time: 60 minutes
Cook time: 10 minutes
Serves 24 people
Categories: Cookies
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 cups MOUNDS Sweetened Coconut Flakes , divided
- 48 HERSHEY'S KISSES Brand Milk Chocolates
Directions
- 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.
- 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 lined cookie sheet.
- Bake 10 to 12 minutes or until lightly browned. Remove from oven; immediately press chocolate into center of each cookie. Cool 1 minute; carefully remove from cookie sheet to wire rack. Cool completely. About 4 dozen cookies.