HERSHEY’S CHIPITS Mini KISSES Macaroon Cookies Recipe
Details
- Time
- 38 minutes
- Skill Level
- Intermediate
- Yields
- 4 dozen cookies
Bring home a taste of France with this amazingly sweet Macaroon recipe made with HERSHEY'S CHIPITS Mini KISSES in a rich cookie version. Take a look at the steps here!
Ingredients & Directions
- Prep Time
- 25 minutes
- Bake Time
- 12 minutes
- Cool Time
- 1 minute
BAKE MODE:
Prevent your screen from going dark while you bake.
Ingredients
-
3/4 cupsugar (175 mL)
-
3 ozcream cheese, softened (90 mL)
-
1/3 cupbutter or margarine, softened (75 mL)
-
1egg yolk and white seperated
-
2 tspsalmond extract (10 mL)
-
2 tspsorange juice (10 mL)
-
1 1/4 cupsall-purpose flour (300 mL)
-
2 tspsbaking powder (10 mL)
-
1/4 tspsalt (1 mL)
-
5 cupssweetened coconut flakes, divided (1.25 L)
-
32HERSHEY'S CHIPITS MINI KISSES Milk Chocolate Chips (about 1/4 cup or 50 mL)
Directions
Equipment Needed
Oven
Mixing Bowl
Mixer
Refrigerator
Cookie Sheet
Wire Rack
1
Beat sugar, cream cheese and butter in large bowl until well blended. Add egg yolk, almond extract and orange juice; beat well. Whisk flour, baking powder and salt in medium bowl; gradually add to butter mixture, beating well after each addition, until well blended. Stir in 3 cups (750 mL) coconut.
2
Heat oven to 350°F (180°C). Shape dough into 1 1/2-inch (4 cm) balls. Set aside.
3
Place remaining 2 cups (500 mL) coconut in a second medium bowl. Whisk egg white in a third medium bowl until slightly frothy. Toss cream cheese balls in egg white until completely coated. Toss coated cream cheese balls in coconut and place on ungreased cookie sheet 1 inch (2.5 cm) apart.
4
Bake 12 to 15 minutes or until lightly browned. Remove from oven; immediately press a mini kiss into center of each cookie. Let cool on cookie sheet 1 minute; carefully transfer to wire rack to cool completely.
Tip
Store in airtight container for up to 1 week.
