Best Homemade Macaroon Kisses Recipes

HOMEMADE MACAROON KISSES

Homemade Macaroon Kisses image

These cookies are sure to delight the coconut and chocolate lover. The combination will to be irresistible to everyone. -Ms. Lee B. Roberts, Racine, Wisconsin

Provided by Taste of Home

Categories Desserts

Time 55m

Yield 4 dozen.

Number Of Ingredients 11

Ingredients

1/3 cup butter, softened
3 ounces cream cheese, softened
3/4 cup sugar
1 large egg yolk
2 teaspoons almond extract
1-1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
5 cups sweetened shredded coconut, divided
48 milk chocolate kisses
Coarse sugar

Steps:

In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Beat in egg yolk and extract. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Stir in 3 cups coconut. Cover and refrigerate for 1 hour or until dough is easy to handle., Preheat oven to 350°. Shape into 1-in. balls and roll in the remaining coconut. Place 2 in. apart on ungreased baking sheets., Bake 10-12 minutes or until lightly browned. Immediately press a chocolate kiss into the center of each cookie; sprinkle with coarse sugar. Cool on pan 2-3 minutes or until chocolate is softened. Remove to wire racks to cool completely.

Nutrition Facts : Calories 120 calories, Fat 7g fat (5g saturated fat), Cholesterol 11mg cholesterol, Sodium 85mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 1g fiber), Protein 1g protein.

HOMEMADE MACAROON KISSES RECIPE

Homemade Macaroon Kisses Recipe image

How to make Homemade Macaroon Kisses Recipe

Provided by @MakeItYours

Number Of Ingredients 11

Ingredients

1/3 cup butter, softened
1 package (3 ounces) cream cheese, softened
3/4 cup sugar
1 egg yolk
2 teaspoons almond extract
1-1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
5 cups flaked coconut, divided
48 milk chocolate kisses
Coarse sugar

Steps:

In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Beat in egg yolk and extract. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Stir in 3 cups coconut. Cover and refrigerate for 1 hour or until dough is easy to handle.
Preheat oven to 350°. Shape into 1-in. balls and roll in the remaining coconut. Place 2 in. apart on ungreased baking sheets.
Bake 10-12 minutes or until lightly browned. Immediately press a chocolate kiss into the center of each cookie; sprinkle with coarse sugar. Cool on pan 2-3 minutes or until chocolate is softened. Remove to wire racks to cool completely. Yield: 4 dozen.