HERSHEY’S KISSES Macaroon Cookies Recipe

HERSHEY’S KISSES Macaroon Cookies Recipe

25 min
10 min


1/3 cupbutter or margarine, softened (75 mL)
3 ozcream cheese, softened (90 mL)
3/4 cupsugar (175 mL)
1 egg yolk (1)
2 tspalmond extract (10 mL)
2 tsporange juice (10 mL)
1 1/4 cupall-purpose flour (300 mL)
2 tspbaking powder (10 mL)
1/4 tspsalt (1 mL)
5 cupssweetened coconut flakes, divided (1.25 L)
48 HERSHEY'S KISSES Brand Milk Chocolates


    1. Beat butter, cream cheese and sugar in large bowl until well blended. Add egg yolk, almond extract and orange juice; beat well. Stir together flour, baking powder and salt; gradually add to butter mixture, beating until well blended. Stir in 3 cups (750 mL) coconut.

    2. Cover; refrigerate 1 hour or until firm enough to handle. Remove wrappers from chocolates. Heat oven to 350°F (180°C). Shape dough into 1-inch (2.5 cm) balls; roll balls in remaining 2 cups (500 mL) coconut. Place on ungreased cookie sheet.

    3. Bake 10 to 12 minutes or until lightly browned. Remove from oven; immediately press chocolate into center of each cookie. Cool 1 minute; carefully remove from cookie sheet to wire rack. Cool completely.

    Makes about 4 dozen cookies.
Top 5 HERSHEY'S CHIPITS Cookie Recipes

Top 5 HERSHEY'S CHIPITS Cookie Recipes

There's nothing better than a warm cookie fresh from the oven. Can you guess our most popular cookie recipe?

go to top