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Macaroon Cookies

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


  • 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

How to Make It

  1. 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.

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

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

  4. 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.