KISSES Coconut Macaroon Blossoms
KISSES Coconut Macaroon Blossoms
Ingredients
- 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
Instructions
-
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.
Recipe Notes
Reprinted with permission by HERSHEY'S.
