Dark Chocolate Kiss Macaroons

Coconut, coconut, and more coconut that is the theme of this cookie. I really like these cookies but not as much as the rest of my family. It's a good thing they are easy to make because they don't last long. I use dark chocolate kisses but milk chocolate works well too. I really like an "in your face" almond taste so I use two teaspoons of Penzeys' almond extract. (Penzeys Spices has amazing spices and extracts.) This is another Christmas cookie that we only have once a year; however, I always seem to end up making two batches of them.

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

Beat until well blended. Stir in 3 cups of coconut and cover and chill for at least an hour.
Preheat oven to 350F/176C/Gas Mark 4.

Before rolling in coconut.

Roll dough into one inch (2.5 cm) balls and roll in remaining 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.