KISSES Coconut Macaroon Blossoms
Dec. 13th, 2016 10:18 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
charisstomaKISSES Coconut Macaroon Blossoms
https://www.hersheys.com/recipes/en_US/recipes/8064/kisses-coconut-macaroon-blossoms.html
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 Sweetened Coconut Flakes , divided
• 48 HERSHEY'S KISSES Brand Milk Chocolates
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.
https://www.hersheys.com/recipes/en_US/recipes/8064/kisses-coconut-macaroon-blossoms.html
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 Sweetened Coconut Flakes , divided
• 48 HERSHEY'S KISSES Brand Milk Chocolates
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.
