Macaroon Cookies

Southern Living
Baking for 11 minutes will make soft, chewy cookies, while baking for 13 minutes will make crisper cookies.
Makes 4 dozen


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1/3 cup butter or margarine, softened
1 (3-ounce) package cream cheese, softened
3/4 cup sugar
1 egg yolk
2 teaspoons orange juice
1 to 2 teaspoons almond extract
1 1/4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
5 cups sweetened flaked coconut, divided
1 (10-ounce) package HERSHEY'S KISSES Chocolates, unwrapped


Beat first 3 ingredients at medium speed with an electric mixer until blended. Add egg yolk, orange juice, and almond extract, beating until mixture is blended.

Combine flour, baking powder, and salt; gradually add to butter mixture, beating until blended. Stir in 3 cups coconut. Cover and chill 1 hour.

Shape dough into 1-inch balls; roll balls in remaining 2 cups coconut, and place on ungreased baking sheets.

Bake at 350° for 11 to 13 minutes or until cookies are lightly browned. Remove from oven, and press 1 chocolate into center of each warm cookie. Cool on baking sheets 1 minute. Remove to wire racks to cool completely.

Created date

May 2004