Coconut Chocolate Kiss Macaroons
1/3 Cup (75 g) of Unsalted Butter, Softened
3 Oz. (85 g) of Cream Cheese, Softened
3/4 Cup (150 g) of Granulated Sugar
1 Egg Yolk
2 Tsp of Orange Juice
2 Tsp of Almond Extract
1 1/4 Cups (155 g) of Flour
2 Tsp of Baking Powder
1/4 Tsp of Salt
5 Cups (380 g) of Sweetened Flaked Coconut, Divided
48 Chocolate Kisses, Unwrapped
Beat the butter, cream cheese, and sugar until well blended. Add the egg yolk, orange juice, and extract and beat until well blended. Combine the flour, baking powder, and salt and slowly add to the butter mixture.
Slowly adding the flour mixture |
Preheat oven to 350F/176C/Gas Mark 4.
Before rolling in coconut. |
After they have been rolled in coconut |
Place on an ungreased cookie sheet. Bake for 11 to 13 minutes or until cookies are lightly browned. Remove from the oven and gently press a chocolate kiss into the center of each cookie. Carefully remove from cookie sheets and cool completely.
The bottom line: will I make these again? Yes, I will probably make them again this year; I am already running low on them.
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