Macaroon Kiss Cookies
Pat Korth of Muskego offered a coconut variation on the peanut butter kiss cookie.
Yield
30 servingsPrep
8 minCook
22 minReady
30 minLow Cholesterol, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅓ | cup |
butter
room temperature |
|
| 3 | ounces |
cream cheese
room temperature |
|
| ¾ | cup |
sugar
|
|
| 1 | large |
egg yolks
|
|
| 2 | tablespoons |
almond extract
or more to taste |
*
|
| 1 ½ | cup |
all-purpose flour
|
|
| 2 | tablespoons |
baking powder
|
*
|
| ½ | teaspoon |
salt
|
|
| 5 | cups |
coconut, shredded, unsweetened (desiccated)
divided |
*
|
| 50 | each |
chocolate kisses
unwrapped, 4 to 5 dozen |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 79 | ml |
butter
room temperature |
|
| 86.7 | ml/g |
cream cheese
room temperature |
|
| 177 | ml |
sugar
|
|
| 1 | large |
egg yolks
|
|
| 3E+1 | ml |
almond extract
or more to taste |
*
|
| 355 | ml |
all-purpose flour
|
|
| 3E+1 | ml |
baking powder
|
*
|
| 2.5 | ml |
salt
|
|
| 1.2 | l |
coconut, shredded, unsweetened (desiccated)
divided |
*
|
| 5E+1 | each |
chocolate kisses
unwrapped, 4 to 5 dozen |
*
|
Directions
Preheat oven to 350℉ (180℃).
In large mixer bowl, cream butter, cream cheese and sugar until light and fluffy.
Add egg yolk and almond extract; 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.
Shape dough into 1-inch balls; roll in remaining 2 cups coconut.
Place on ungreased cookie sheet.
Bake in preheated oven 10 to 12 minutes, or until lightly browned.
Remove from oven and let cool slightly. Firmly press chocolate kiss into warm, not hot, cookie.
(They have a tendency to melt flat if placed on cookie too soon.)
Let cool 1 minute.
Carefully remove from cookie sheet and cool on wire rack.
