Kisses Coconut Macaroon Blossoms Recipes
MACAROON KISSES
One taste and I think you'll agree this is the best coconut cookie you've ever tasted. These eye-catching cookies are always the first to disappear from the cookie tray. -Angie Lansman, Perry, Iowa
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 4-1/2 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Beat in egg yolk, orange juice and extract. Combine the flour, baking powder and salt; gradually add to the creamed mixture and mix well. Stir in 3-2/3 cups coconut. Cover and refrigerate for 30 minutes or until easy to handle. , Roll into 1-in. balls, then roll in remaining coconut. Place 1 in. apart on ungreased baking sheets. Bake at 350° for 12-15 minutes or until the edges are lightly browned. , Immediately press a chocolate kiss into the center of each cookie. Cool for 1 minute before removing to wire racks.
Nutrition Facts : Calories 221 calories, Fat 13g fat (9g saturated fat), Cholesterol 20mg cholesterol, Sodium 134mg sodium, Carbohydrate 25g carbohydrate (17g sugars, Fiber 1g fiber), Protein 2g protein.
HOMEMADE MACAROON KISSES
These cookies are sure to delight the coconut and chocolate lover. The combination will to be irresistible to everyone. -Ms. Lee B. Roberts, Racine, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 4 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Beat in egg yolk and extract. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Stir in 3 cups coconut. Cover and refrigerate for 1 hour or until dough is easy to handle., Preheat oven to 350°. Shape into 1-in. balls and roll in the remaining coconut. Place 2 in. apart on ungreased baking sheets., Bake 10-12 minutes or until lightly browned. Immediately press a chocolate kiss into the center of each cookie; sprinkle with coarse sugar. Cool on pan 2-3 minutes or until chocolate is softened. Remove to wire racks to cool completely.
Nutrition Facts : Calories 120 calories, Fat 7g fat (5g saturated fat), Cholesterol 11mg cholesterol, Sodium 85mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 1g fiber), Protein 1g protein.
COCONUT MACAROONS OR MACAROON KISSES
Make and share this Coconut Macaroons or Macaroon Kisses recipe from Food.com.
Provided by Lucky.Wife
Categories Drop Cookies
Time 25m
Yield 4 dozen
Number Of Ingredients 5
Steps:
- Preheat oven to 325 degrees. Line baking sheet with foil grease and flour foil.
- In bowl combine all ingredients and mix well.
- Drop by rounded teaspoons onto baking sheet. Lightly flatten each wit ha spoon.
- Bake 15-17 minutes. Remove from pan (if you let them cool on pan they will stick).
- To make macaroon kisses Prepare as directed and press a solid milk chocolate candy piece in the center of each cookie while still hot.
Nutrition Facts : Calories 803.7, Fat 40.5, SaturatedFat 33.7, Cholesterol 33.7, Sodium 394.1, Carbohydrate 101.7, Fiber 4.3, Sugar 97.5, Protein 12
MACAROON KISS COOKIES
Make and share this Macaroon Kiss Cookies recipe from Food.com.
Provided by OceanIvy
Categories Dessert
Time 1h10m
Yield 48 cookies
Number Of Ingredients 11
Steps:
- In a large bowl, beat the butter, cream cheese and sugar.
- Blend well, then add egg yolk, almond extract and orange juice; beat mixture well.
- Stir together the flour, baking powder and salt.
- Gradually add to the butter mixture and beat until well blended.
- Stir in 3 cups of the coconut; cover mixture and chill for 1 hour, or until firm to handle.
- Unwrap the kisses while chilling and heat oven to 350°.
- Form dough into 1-inch balls; roll them in remaining coconut.
- Place them on a ungreased cookie sheet. Bake 10-12 minutes until lightly browned.
- Remove from the oven and quickly press a kiss into each center.
- Let cool 1 minute, then transfer to wire rack to cool completely.
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- 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 coconut.
- Cover; refrigerate 1 hour or until firm enough to handle. Remove wrappers from chocolates. Heat oven to 350°F. Shape dough into 1-inch balls; roll balls in remaining 2 cups coconut. Place on ungreased cookie sheet.
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