If you like coconut and chocolate you've hit the jackpot with this recipe. These Macaroon Kiss Cookies may become your new favorite. This cookie is unforgettable with a combination of cream cheese, coconut, a taste of fresh orange juice and a Hershey's kiss. I found this great recipe at Rook No. 17, and I knew it was something special.
Macaroon Kiss Cookies
2/3 cup butter, softened
6 ounces cream cheese, softened
1 1/2 cups granulated sugar
2 egg yolks
1 tablespoon plus 1 teaspoon vanilla extract
1 tablespoon plus 1 teaspoon juice from a fresh orange
2 1/2 cups all purpose flour
1 tablespoon plus 1 teaspoon baking powder
1/2 teaspoon salt
10 cups sweetened flaked coconut, divided into 6 cup and 4 cup portions
1 bag Hershey's kisses (48 pieces)
In a large bowl, beat the butter, cream cheese, and sugar with an electric mixer until light and fluffy. Add egg yolks, vanilla, and orange juice; beat until smooth. In a separate bowl, whisk together the flour, baking powder, and salt; add to the creamed mixture 1 cup at a time, mixing well after each addition. Add the 6 cups of coconut and beat to combine. Refrigerate the cookie dough for 1 hour. In the meantime, remove the wrappers from the kisses.
Preheat oven to 350 degrees F. Using a cookie scoop, make dough into 1-inch balls, then roll each ball in the remaining 4 cups of coconut. Place cookies on a parchment paper lined baking sheet. Bake for 12 minutes until cookies are lightly browned. Remove from oven, immediately press one chocolate kiss into each cookie. Return pan to oven and bake for one additional minute. Remove pan from oven and cool on a wire rack for 10 minutes. Gently remove cookies to rack to continue cooling. Makes 4 dozen.
Bake for 12 minutes until lightly browned.
This recipe makes a lot, so it is a good one to make for holidays or special events. You might want to just make half the recipe unless you are expecting a crowd.