Friday, March 2, 2012

Macaroon Kisses

  • 1/3 cup butter, softened
  • 3 oz. cream cheese, softened
  • 3/4 cup sugar
  • 1 egg yolk
  • 2 tsp. almond extract
  • 1 1/2 cups all-purpose flour
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 5 cups flaked coconut, divided (you can omit if you don't like coconut)
  • 48 milk chocolate kisses

In a large bowl, cream the butter, cream cheese and sugar until light and fluffy.  
Beat in egg yolk and almond extract.  Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well.  Stir in 3 cups coconut.  Cover and refrigerate for 1 hour or until dough is easy to handle.

Roll into 1-inch balls and roll in remaining coconut (or roll in sugar if you omitted coconut).  Place 2 inches apart on ungreased baking sheets.

Bake at 350 degrees F for 10-12 minutes or until lightly browned.  Immediately press a chocolate kiss into the center of each cookie.  Sprinkle with coarse sugar.  Cool on pan for 2-3 minutes or until chocolate is softened.  Remove to wire racks to cool completely.

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