Monday, December 27, 2010

Coconut Macaroon Blossoms

This cookie recipe came off the back of an M&M package.  Even though they were very tasty, I didn't like that I couldn't tell if they were completely done or not.  I was afraid to overcook them, but think I could have left them in the over a bit longer.  If you're a fan of chocolate and coconut, you'll want to try these! Enjoy!

1/3 c. butter, softened
1 pkg. (3 oz.) 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
5 c. (14 oz. pkg.) flaked coconut
54 Hershey Kisses, unwrapped


Cream butter, cream cheese and sugar in large mixing 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; chill 1 hour or until firm enough to handle.
Shape dough into 1 inch balls; roll in remaining coconut. Place on ungreased cookie sheet and bake at 350 degrees for 10-12 minutes or until lightly browned. Remove from oven and immediately press unwrapped kisses on top of each cookie. Cool 1 minute and remove from cookie sheet. Cool completely on a wire rack. About 4 1/2 dozen cookies.

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