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Hershey Kisses Coconut Macaroon Blossoms Recipe

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This recipe for Hershey Kisses Coconut Macaroon Blossoms is from Grandma's Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
⅓ c. butter or margarine, softened
1 pkg (3 oz.) cream cheese, softened
¾ c. sugar
1 egg yolk
1 ½ to 2 tsp. almond extract
2 tsp. orange juice
1 ¼ c. all-purpose flour
2 tsp. baking powder
¼ tsp. salt
5 c. Mounds Sweetened Coconut Flakes, divided
48 Hershey's Kisses
Directions:
Directions:
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.
Cover; refrigerate 1 hour or until firm enough to handle. Remove wrappers from chocolates. Heat over to 350º. Shape dough into 1 inch balls; roll balls in remaining 2 cups coconut. Place on ungreased cookie sheet.
Bake 10 to 12 minutes or until lightly browned. Remove from oven; immediately press chocolate into center of each cookie. Cool 1 minutes; carefully remove from cookie sheet to wire rack. Cool completely.

 

 

 

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