Friday, January 20, 2012

Macaroon Kiss Cookies

Macaroon Kiss Cookies

Makes approx. 4 dozen

2 1/2 cups All purpose flour
1 Tablespoon plus 1 teaspoon baking powder
1/2 teaspoon table salt
2/3 cups butter, softened
6 oz. 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
10 cups sweetened flaked coconut, divided in to 6 cup and 4 cup portions
1 bag Hershey Kisses (48 pieces)

Step 1: In a medium bowl, sift flour, baking powder and salt. Set aside.

Step 2: In the bowl of an electric mixer, beat the butter, cream cheese, and sugar until light and fluffy. Add egg yolks, vanilla and orange juice and beat till smooth.

Step 3: In 1 cup increments, mix flour in to the butter mixture. Add the 6 cups flaked coconut and beat to combine.

Step 4: Refrigerate dough for 1 hour. While dough is chilling, remove wrappers from the Kisses.

Step 5: Preheat oven to 350. One at a time, scoop dough into 1" balls, then roll in the bowl of remaining coconut (4 cups). Arrange on an ungreased baking sheet, at least an inch apart (cookies will spread slightly). A standard cookie sheet should accommodate a dozen cookies at a time. Bake 12 minutes, until the cookies puff and are very lightly browned.

Step 6: Remove from oven. Immediately press one Kiss into each cookie. Return pan to oven and bake for an additional minute.

Step 7: Remove pan from oven and cool on a rack for 10 minutes. With a thin spatula, gently move cookies on to a rack to finish cooling.

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