| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Grains |
|
Coconut, Cookies, Desserts |
40 |
Servings |
INGREDIENTS
| 1/3 |
c |
Butter; softened |
| 3 |
oz |
Cream cheese; softened |
| 3/4 |
c |
Sugar |
| 1 |
|
Egg yolk |
| 2 |
ts |
Orange juice |
| 1 |
ts |
Almond extract |
| 1 1/4 |
c |
All-purpose flour |
| 2 |
ts |
Baking powder |
| 1/4 |
ts |
Salt |
| 3 3/4 |
c |
Sweetened coconut flakes; divided, 10 oz. pkg. |
| 1 3/4 |
c |
Mini kisses; milk chocolate, 10 oz. pkg. |
INSTRUCTIONS
Beat butter, cream cheese and sugar in large bowl until well blended; add
egg yolk, orange juice and almond extract. Stir together flour, baking
powder and salt; gradually add to butter mixture, beating until well
blended. Stir in 3 cups of coconut. If necessary, refrigerate about 30
minutes until firm enough to handle. Heat oven to 350 F. Shape dough into 1
inch balls; roll balls in remaining 3/4 cup coconut. Place on ungreased
cookie sheet. Bake 8-10 minutes until lightly browned. Pace three mini
kisses on top of each cookie, pressing down lightly. Carefully remove from
cookie sheet to wire rack. Cool completely Makes about 3 1/2 dozen cookies.
Recipe by: Hershey's recipe card
Posted to MC-Recipe Digest V1 #948 by Roberta Banghart
<bobbi744@sojourn.com> on Dec 07, 1997
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