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

  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 lined cookie sheet.
  3. 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.

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