KISSES Coconut Macaroon Blossoms

• Vegetarian

• Refrigerated

  • 1 Egg yolk

• Condiments

  • 1/3 cup Butter or margarine

• Baking & Spices

  • 1 1/4 cups All-purpose flour
  • 1 1/2 tsp Almond extract
  • 2 tsp Baking powder
  • 48 Hershey's kisses brand milk chocolates
  • 1/4 tsp Salt
  • 3/4 cup Sugar

• Nuts & Seeds

  • 5 cups Mounds sweetened coconut flakes

• Drinks

  • 2 tsp Orange juice

• Dairy

  • 1 package Cream cheese

Found on hersheys.com

Ingredients

• 1/3 cup butter or margarine , softened
• 1 package (3 oz.) cream cheese , softened
• 3/4 cup sugar
• 1 egg yolk
• 1-1/2 to 2 teaspoons almond extract
• 2 teaspoons orange juice
• 1-1/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 5 cups MOUNDS Sweetened Coconut Flakes , divided
• 48 HERSHEYS KISSES Brand Milk Chocolates

Directions

• Directions 1. Beat butter, cream cheese and sugar in large bowl until well blended. Add egg yolk, almond extract and orange juice; beat well. Stir together flour, baking powder and salt; gradually add to butter mixture, beating until well blended. Stir in 3 cups coconut.2. Cover; refrigerate 1 hour or until firm enough to handle. Remove wrappers from chocolates. Heat oven to 350°F. Shape dough into 1-inch balls; roll balls in remaining 2 cups coconut. Place on ungreased cookie sheet.3. Bake 10 to 12 minutes or until lightly browned. Remove from oven; immediately press chocolate into center of each cookie. Cool 1 minute; carefully remove from cookie sheet to wire rack. Cool completely. Makes about 48 cookies.

Nutrition