Tuesday, April 1, 2008


I have just one word for this cookie... heavenly.

I stumbled upon coconut cream filled Hersheys kisses the day before Easter in my local grocery store and on the back of the package was this recipe for macaroons with a chocolaty center... Not just a chocolaty center, a coconut cream chocolate center! after you bake off the macaroons, you push one of the kisses into the macaroon and it oozes into the cookie and makes this pool of chocolate & coconut cream goodness!

You could easily do this cookie w/ just a regular Hershey's kiss but really, why not go for that extra kick of coconut! These cookies were gone within 10 minutes of them being put on the table! Yum!

Macaroon Kiss Cookies

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1/3 c. butter, softened
1 (3 oz.) pkg. cream cheese, softened
3/4 c. sugar
1 egg yolk
2 tsp. almond extract
2 tsp. orange juice
1 1/4 c. all-purpose flour
2 tsp. baking powder
1/4 tsp. salt
5 c. (14 oz.) flaked coconut
54 Hershey Kisses (9 oz. pkg.), unwrapped

Cream butter, cream cheese and sugar in a large mixer bowl until light and fluffy. Add egg yolk, almond
extract, and orange juice; beat well. Combine flour, baking powder and salt; gradually add to creamed mixture. Stir in 3 cups of the coconut. Cover tightly and chill 1 hour or until firm enough to handle. Shape dough into 1 inch balls; roll in remaining coconut. Place on ungreased cookie sheet. Bake at 350 degrees for 10 to 12 minutes or until lightly browned. Remove from oven; immediately press unwrapped kiss in top of each cookie.

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