KISSES Coconut Macaroon Blossoms

Treat the coconut lovers in your family to these coconut macaroon blossoms. Use sweetened coconut flakes and put milk chocolate candies on top.

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 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 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.