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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.

  • PRINT

SKILL LEVEL : intermediatePREP TIME : 20  Minutes

Ingredients

  Amount Per Serving % DV *
Calories130
Calories from Fat70
Total Fat8 g12% DV
Saturated Fat6 g30% DV
Trans Fat0 g
Cholesterol10 mg3% DV
Sodium85 mg4% DV
Total Carbohydrates13 g4% DV
Dietary Fiber1.0 g4% DV
Sugars9 g
Protein2 g
Vitamin A2% DV
Vitamin C0% DV
Calcium0 mg2% DV
Iron0% DV
  Amount Per Serving % DV *
Calories130
Calories from Fat70
Total Fat8 g12% DV
Saturated Fat6 g30% DV
Trans Fat0 g
Cholesterol10 mg3% DV
Sodium85 mg4% DV
Total Carbohydrates13 g4% DV
Dietary Fiber1.0 g4% DV
Sugars9 g
Protein2 g
Vitamin A2% DV
Vitamin C0% DV
Calcium0 mg2% DV
Iron0% 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.

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