Joyeux Macaroons

 

I've been wanting to do a good coconut macaroon recipe for a while.  For some reason, to me coconut macaroons are the epitome of reception desserts.  Bite sized, chewy, decadent, delicious. 

Joyeux Macaroons

1/3 cup softened butter
3 oz. softened cream cheese
3/4 sugar
2 tsp. orange juice
2 tsp. almond extract
1 egg yolk
1-1/4 cups flour
2 tsp. baking powder
1/4 tsp. salt
6 cups sweetened coconut flakes, loose packed, divided
Hershey's Almond Kisses, unwrapped

In a mixing bowl, cream together butter, cream cheese and sugar.

Add in OJ, almond extract and egg yolk and blend until smooth.

In a smaller bowl, mix together the flour, baking powder, and salt.  Add into the butter mixture a bit at a time, making sure it is well incorporated.

Fold in 3 cups of the coconut flakes.

Set dough in the fridge for at least 45 minutes, or until easy to roll without getting dough all over your fingers.

Once the dough was ready, roll into 1-1/2" balls.

Roll the dough balls in the leftover coconut flakes and space evenly on an ungreased cookie sheet.

 

Bake for 11 minutes or until golden brown.

While the cookies are baking, unwrap Hershey's Almond Kisses.  When the cookies are done baking, remove from oven and press one Kiss into the center of each.  Let sit on the cookie sheet for a few minutes before transferring them to a cookie rack to cool.

Serve up on a pretty platter and enjoy.