Chocolate Kissed Macaroons Recipe
1/3 C. butter, softened
1 package (3 oz.) cream cheese, softened
3/4 C. sugar
1 egg yolk
2 t. almond extract
2 t. orange juice
1-1/4 C. all-purpose flour
2 t. baking powder
1/4 t. salt
5 C. Mounds Sweetened Coconut Flakes, divided
1 bag (8 oz.) Hershey's Kisses Milk Chocolates
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.
Cover; refrigerate 1 hour or until firm enough to handle. Remove wrappers from Kisses. Heat oven to 350°F. Shape dough into 1-inch balls; roll balls in remaining 2 cups coconut. Place on ungreased cookie sheet.
Bake 10 to 12 minutes or until lightly browned. Remove from oven; immediately
press Kiss on top of each cookie. Cool 1 minute; carefully remove from cookie
sheet to wire rack. Cool completely. About 4 dozen cookies.
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