Here's another of my favorite Christmas cookies. I don't make these every year, but they are so pretty and unusual that they add a lovely note to a cookie tray.
MACAROON KISS COOKIES
1/3 cup butter, softened
1 pkg. (3 oz.) cream cheese, softened
1 pkg. (3 oz.) cream cheese, softened
3/4 cup sugar
1 egg yolk
2 tsp. almond extract
2 tsp. orange juice
1 1/4 cups flour
2 tsp. baking powder
1/4 tsp. salt
5 cups flaked coconut, divided
5 cups flaked coconut, divided
9 oz. Hershey milk chocolate kisses, unwrapped (about 54)
Cream butter, cream cheese and sugar together until light and fluffy. Add egg yolk, extract, and orange juice; beat well. Sift together the flour, baking powder and salt; gradually add to creamed mixture until well blended. Stir in 3 cups coconut. Cover dough and chill it for about 1 hour.
Shape the dough in 1” balls. Roll balls in remaining coconut; place on ungreased cookie sheet. Bake at 350° for 10 to 12 minutes or until lightly browned on bottom. Remove from oven and press a chocolate kiss into the center of each cookie. Cool 1 minute on cookie sheet, then carefully remove to racks to cool until chocolate is firm. Makes 4 1/2 dozen.
I found this recipe many years ago in an old Early American Life magazine being discarded by the library. These cookies are delicious and very festive-looking.
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