
HOME Page
Appetizers
Soups
Salads
Fish & Seafood
Pasta & Rice
PIZZA
Zucchini
Other Vegetables
Poultry
Meat
Grilling & BBQ
Cheese
Sweets
Fruits
Breads
Breakfast
Lunch & Luncheon
Beverages
Condiments & Sauces
Preserves & Pickles
How To Guides
Dairy Free Recipes
Farrago
Celebrate Spring Ideas
Romantic Valentine's Day Ideas
Outdoor BBQ & Party Ideas
BikePro Parts & Accessories
iPhone, iPod, iPad Repair Service
Links
Site Map
|
|
Macaroon Mint Kisses
Contributed by: Margie
1/3 C butter or margarine, softened
1 pkg (3 o z.) cream cheese, softened
3/4 C sugar
1 egg yolk
2 tsp. almond extract
2 tsp. orange juice
1-1/4 C all-purpose flour
2tsp. baking powder
1/4 tsp. salt
5 C sweetened Coconut flakes, divided
1 bag Hersheys Chocolate Mint Kisses (or plain)
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 Kisses. Heat oven to 350Ü. Shape dough into 1-inch balls; roll balls in
remaining 2 cups coconut. Place on ungreased cookie sheet.
3. Bake 10-12 minutes or until lightly browned. Remove from oven;
immediately press a Hershey's Kiss on top of each cookie. Cool 1 minute;
carefully remove form cookie sheet to wire rack. Cool completely. About 4
dozen cookies.
Questions about this recipe?
|
|