HERSHEY’S KISSES Macaroon Cookies Recipe
SKILL LEVEL : IntermediatePREP TIME : 25 Minutes
|1/3 cup||butter or margarine, softened (75 mL)|
|3 oz||cream cheese, softened (90 mL)|
|3/4 cup||sugar (175 mL)|
|1||egg yolk (1)|
|2 tsp||almond extract (10 mL)|
|2 tsp||orange juice (10 mL)|
|1 1/4 cup||all-purpose flour (300 mL)|
|2 tsp||baking powder (10 mL)|
|1/4 tsp||salt (1 mL)|
|5 cups||sweetened coconut flakes, divided (1.25 L)|
|48||HERSHEY'S KISSES Brand Milk Chocolates|
- 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 (750 mL) coconut.
2. Cover; refrigerate 1 hour or until firm enough to handle. Remove wrappers from chocolates. Heat oven to 350°F (180°C). Shape dough into 1-inch (2.5 cm) balls; roll balls in remaining 2 cups (500 mL) coconut. Place on ungreased 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.
Makes about 4 dozen cookies.