INGREDIENTS :
⅓ cup butter, softened
3 oz. cream cheese, softened
¾ cup sugar
1 egg yolk
2 tsp. almond extract
1½ cups all-purpose flour
2 tsp. baking powder
½ tsp. salt
5 cups flaked coconut, divided
48 milk chocolate kisses
⅓ cup butter, softened
3 oz. cream cheese, softened
¾ cup sugar
1 egg yolk
2 tsp. almond extract
1½ cups all-purpose flour
2 tsp. baking powder
½ tsp. salt
5 cups flaked coconut, divided
48 milk chocolate kisses
INSTRUCTIONS :
In a large bowl, cream the butter, cream cheese and sugar together.
Beat in egg yolk and almond extract until well combined.
In a separate bowl, combine the flour, baking powder and salt. Gradually add the flour mixture to the creamed mixture and mix well.
Stir in 3 cups coconut.
Cover and refrigerate for 1 hour or until dough is easier to work with.
Roll into 1-inch balls and roll in remaining coconut. Place 2 inches apart on ungreased baking sheets.
Bake at 350 degrees F for 10-12 minutes or until lightly browned.
After removing from oven, immediately press a chocolate kiss into the center of each cookie.
Let cookies cool on pan for 2-3 minutes or until chocolate is softened, then transfer cookies to wire racks to cool completely
In a large bowl, cream the butter, cream cheese and sugar together.
Beat in egg yolk and almond extract until well combined.
In a separate bowl, combine the flour, baking powder and salt. Gradually add the flour mixture to the creamed mixture and mix well.
Stir in 3 cups coconut.
Cover and refrigerate for 1 hour or until dough is easier to work with.
Roll into 1-inch balls and roll in remaining coconut. Place 2 inches apart on ungreased baking sheets.
Bake at 350 degrees F for 10-12 minutes or until lightly browned.
After removing from oven, immediately press a chocolate kiss into the center of each cookie.
Let cookies cool on pan for 2-3 minutes or until chocolate is softened, then transfer cookies to wire racks to cool completely
