HERSHEY’S KISSES Macaroon Cookies Recipe

HERSHEY’S KISSES Macaroon Cookies Recipe

SKILL LEVEL
Intermediate
PREP
25 min
BAKE
10 min

Ingredients

1/3 cupbutter or margarine, softened (75 mL)
3 ozcream cheese, softened (90 mL)
3/4 cupsugar (175 mL)
1 egg yolk (1)
2 tspalmond extract (10 mL)
2 tsporange juice (10 mL)
1 1/4 cupall-purpose flour (300 mL)
2 tspbaking powder (10 mL)
1/4 tspsalt (1 mL)
5 cupssweetened coconut flakes, divided (1.25 L)
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 (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.

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