Sunday, December 16, 2012

Macaroon Kiss Cookies - Virtual Cookie Exchange

Last week, I participated in the cookie exchange at Tim's office.  It's so much fun to try everyone's delicious recipes.  Today I am participating in a virtual cookie exchange, equally as fun but so much easier on the hips.  Di over at Di's Kitchen Notebook is hosting her 3rd annual virtual cookie exchange.  This is my second year participating.   Last year, I shared these Chocolate Nutella No Bakes.


Having pinned about a dozen cookie recipes over the past few weeks, it was hard to decide whether to try a new recipe or bake an old favorite.  I decided to try a new recipe,  Macaroon Kiss Cookies and as a bonus I had all the ingredients in the house.  These cookies combine all of the goodness of a coconut macaroon with a hint of orange and a chocolate kiss.  The coconut gets toasty while the cookies remain soft and chewy.  Delicious!



Macaroon Kiss Cookies
Makes approx. 48 cookies
Recipe courtesy of Rook No. 17
2 1/2 cups All purpose flour
1 Tablespoon plus 1 teaspoon baking powder
1/2 teaspoon table salt
2/3 cups butter, softened
6 oz. cream cheese, softened
1 1/2 cups granulated sugar
2 egg yolks
1 Tablespoon plus 1 teaspoon Vanilla extract
1 Tablespoon plus 1 teaspoon juice from a fresh orange
10 cups sweetened flaked coconut, divided in to 6 cup and 4 cup portions
1 bag Hershey Kisses (48 pieces)

Step 1:  In a medium bowl, sift flour, baking powder and salt.  Set aside.

Step 2:  In the bowl of an electric mixer, beat the butter, cream cheese, and sugar until light and fluffy.  Add egg yolks, vanilla and orange juice and beat till smooth.  

Step 3:  In 1 cup increments, mix flour in to the butter mixture.  Add the 6 cups flaked coconut and beat to combine.

Step 4:  Refrigerate dough for 1 hour. While dough is chilling, remove wrappers from the Kisses.

Step 5:  Preheat oven to 350.  One at a time, scoop dough into 1.5" balls (about the size of a large walnut, roll between your palms, then roll in the bowl of remaining coconut (4 cups).  Arrange on an ungreased baking sheet, at least an inch apart (cookies will spread slightly).  A standard cookie sheet should accommodate a dozen cookies at a time.  Bake 12-14 minutes, until the cookies puff and are very lightly browned.  

Step 6:  Remove from oven.  Immediately press one Kiss into each cookie.  Return pan to oven and bake for an additional minute.

Step 7:  Remove pan from oven and cool on a rack for 10 minutes.  With a thin spatula, gently move cookies on to a rack to finish cooling.

I am linking this to On The Menu Monday, Tasty Tuesday, Miz Helen's Full Plate Thursday and Foodie Friday.

6 comments:

  1. Lots of great flavors in these cookies! Look great too-enjoy:@)

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  2. Your cookies look really pretty! Unfortunately, no one in this house likes coconut. =) But you've got me thinking now about what other cookies could be improved by the addition of a chocolate kiss.

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  3. Macaroon thumbprints! How super fun are these!

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  4. Your cookies look delicious! I cannot wait to make them. Yum! Come and visit us this week. We are having a terrific giveway from a very talented Southern writer.

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  5. Hi Julie,
    I just love your Cookies. Thank you so much for sharing with Full Plate Thursday and a very Merry Christmas to you and your family.
    Come Back Soon!
    Miz Helen

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  6. These look great, I love Macaroons!

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Thanks for commenting on my blog!