KISSES Coconut Macaroon Blossoms

Treat the coconut lovers in your life to a dessert just for them. These macaroon cookies combine flaky sweetened coconut flakes and cream cheese for a chewy cookie. Top them with HERSHEY'S KISSES Milk Chocolates and serve up a plate at your next get together.

Ingredients

	Amount Per Serving	% DV *
Calories	130
Calories from Fat	70
Total Fat	8 g	12% DV
Saturated Fat	6 g	30% DV
Trans Fat	0 g
Cholesterol	10 mg	3% DV
Sodium	85 mg	4% DV
Total Carbohydrates	13 g	4% DV
Dietary Fiber	1.0 g	4% DV
Sugars	9 g
Protein	2 g
Vitamin A		2% DV
Vitamin C		0% DV
Calcium	0 mg	2% DV
Iron		0% DV

Amount Per Serving

% DV *

Calories

130

Calories from Fat

Total Fat

8 g

12% DV

Saturated Fat

6 g

30% DV

Trans Fat

0 g

Cholesterol

10 mg

3% DV

Sodium

85 mg

4% DV

Total Carbohydrates

13 g

4% DV

Dietary Fiber

1.0 g

4% DV

Sugars

9 g

Protein

2 g

Vitamin A

2% DV

Vitamin C

0% DV

Calcium

0 mg

2% DV

Iron

0% DV

	Amount Per Serving	% DV *
Calories	130
Calories from Fat	70
Total Fat	8 g	12% DV
Saturated Fat	6 g	30% DV
Trans Fat	0 g
Cholesterol	10 mg	3% DV
Sodium	85 mg	4% DV
Total Carbohydrates	13 g	4% DV
Dietary Fiber	1.0 g	4% DV
Sugars	9 g
Protein	2 g
Vitamin A		2% DV
Vitamin C		0% DV
Calcium	0 mg	2% DV
Iron		0% DV

Amount Per Serving

% DV *

Calories

130

Calories from Fat

Total Fat

8 g

12% DV

Saturated Fat

6 g

30% DV

Trans Fat

0 g

Cholesterol

10 mg

3% DV

Sodium

85 mg

4% DV

Total Carbohydrates

13 g

4% DV

Dietary Fiber

1.0 g

4% DV

Sugars

9 g

Protein

2 g

Vitamin A

2% DV

Vitamin C

0% DV

Calcium

0 mg

2% DV

Iron

0% DV

1/3 cup butter or margarine , softened

1 package cream cheese (3 oz.) , softened

3/4 cup sugar

1 egg yolk

1-1/2 to 2 teaspoons almond extract

2 teaspoons orange juice

1-1/4 cups all-purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

5 cups 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 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 48 cookies.