Macaroon Kiss Cookies Recipes

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MACAROON KISSES



Macaroon Kisses image

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

1/3 cup butter, softened
3 ounces cream cheese, softened
3/4 cup sugar
1 large egg yolk, room temperature
2 teaspoons orange juice
2 teaspoons almond extract
1-1/4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 package (14 ounces) sweetened shredded coconut, divided
1 package (12 ounces) milk chocolate kisses

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



Homemade Macaroon Kisses image

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

1/3 cup butter, softened
3 ounces cream cheese, softened
3/4 cup sugar
1 large egg yolk
2 teaspoons almond extract
1-1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
5 cups sweetened shredded coconut, divided
48 milk chocolate kisses
Coarse sugar

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.

MACAROON KISS COOKIES



Macaroon Kiss Cookies image

Chewy coconut macaroon cookies topped with a Hershey kiss.

Provided by Kara

Categories     Dessert: Cookies

Time 20m

Number Of Ingredients 6

2/3 cup flour
5 1/2 cups coconut
1/4 tsp salt
1 14oz can sweetened condensed milk
2 tsp vanilla
1 12oz bag Hershey kisses

Steps:

  • Combine all ingredients in a large mixing bowl. Stir till well blended. I like to just use my hands.
  • Use a cookie scoop to drop by spoonfuls onto cookie sheets lined with silicone baking mats or parchment paper.
  • Bake at 350° for 12-15 minutes. Immediately press a Hershey's kiss into the center of each cookie.

Nutrition Facts : Calories 244 calories, Carbohydrate 33 grams carbohydrates, Cholesterol 11 milligrams cholesterol, Fat 11 grams fat, Fiber 2 grams fiber, Protein 4 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 118 milligrams sodium, Sugar 26 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat

MACAROON KISS COOKIES RECIPE - (4.5/5)



Macaroon Kiss Cookies Recipe - (4.5/5) image

Provided by kayjayjohnson

Number Of Ingredients 11

2 1/2 cups all purpose flour
1 tablespoon plus 1 teaspoon baking powder
1/2 teaspoon table salt
2/3 cups butter, softened
6 ounce cream cheese, softened
1 1/2 cups granulated sugar
2 egg yolks
1 tablespoon plus 1 teaspoon Vanilla extract
1 tablespoon plus 1 teaspoon juice from a fresh orange
10 cups sweetened flaked coconut, divided in to 6 cup and 4 cup portions
1 bag hershey kisses

Steps:

  • In a medium bowl, sift flour, baking powder and salt. Set aside. In the bowl of an electric mixer, beat the butter, cream cheese, and sugar until light and fluffy. Add egg yolks, vanilla and orange juice and beat till smooth. In 1 cup increments, mix flour in to the butter mixture. Add the 6 cups flaked coconut and beat to combine. Refrigerate dough for 1 hour. While dough is chilling, remove wrappers from the Kisses. Preheat oven to 350. One at a time, scoop dough into 1.5" balls (about the size of a large walnut, roll between your palms, then roll in the bowl of remaining coconut (4 cups). Arrange on an ungreased baking sheet, at least an inch apart (cookies will spread slightly). A standard cookie sheet should accommodate a dozen cookies at a time. Bake 12-14 minutes, until the cookies puff and are very lightly browned. Remove from oven. Immediately press one Kiss into each cookie. Return pan to oven and bake for an additional minute. Remove pan from oven and cool on a rack for 10 minutes. With a thin spatula, gently move cookies on to a rack to finish cooling.

MACAROON KISS COOKIES



Macaroon Kiss Cookies image

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

1/3 cup butter or 1/3 cup margarine, softened
3 ounces cream cheese, softened
3/4 cup sugar
1 egg yolk
2 teaspoons almond extract
2 teaspoons orange juice
1 1/4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
5 cups sweetened flaked coconut, divided
1 (10 ounce) bag Hershey chocolate kisses

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.

MARSHMALLOW KISS COOKIES RECIPE BY TASTY



Marshmallow Kiss Cookies Recipe by Tasty image

Here's what you need: hershey's kiss, sprinkles, water, large marshmallows, flour, baking soda, salt, butter, sugar, large egg, vanilla extract, milk

Provided by Tasty

Categories     Bakery Goods

Time 30m

Yield 24 cookies

Number Of Ingredients 12

24 hershey's kiss
½ cup sprinkles
water
24 large marshmallows
2 cups flour
½ teaspoon baking soda
½ teaspoon salt
½ cup butter, softened
1 cup sugar
1 large egg
1 teaspoon vanilla extract
½ cup milk

Steps:

  • Preheat oven to 375°F (190°C).
  • Unwrap Hershey's Kisses. Set aside for later.
  • Lightly dampen marshmallows by patting down with a wet paper towel, or dipping them into a small bowl of water. Coat well in sprinkles. Set aside to dry.
  • Combine flour, baking soda, and salt.
  • Mix together butter and sugar until creamy. Add egg, vanilla, and milk. Mix until well combined.
  • Add flour mixture and combine well.
  • Scoop tablespoon-sized amounts onto a parchment-lined cookie sheet.
  • Bake for 10-12 minutes.
  • Make a small indention. Place a marshmallow in the divot.
  • Bake for 2 - 2½ minutes.
  • Remove from oven and press Hershey's Kisses in the center of the marshmallow.
  • Let cool.
  • Enjoy!

Nutrition Facts : Calories 148 calories, Carbohydrate 22 grams, Fat 5 grams, Fiber 0 grams, Protein 2 grams, Sugar 11 grams

MOUNDS RICH, MOIST AND CHEWY MACAROON COOKIES



Mounds Rich, Moist and Chewy Macaroon Cookies image

These are the best macaroons I've ever made! Slightly crunchy on the outside; rich, moist and chewy on the inside! Just the way we like them! The original recipe was off the back of the bag of Mounds brand coconut, but the baking time was off a bit as well as the amount of coconut required to roll them in. So here's how I made them! ENJOY! They are really good!!! Hope you try them! :)

Provided by Wildflour

Categories     Dessert

Time 45m

Yield 3 dozen

Number Of Ingredients 11

1/3 cup butter, softened (*I use unsalted real butter)
3 ounces cream cheese, softened
3/4 cup sugar
1 egg yolk
2 teaspoons orange juice
1 teaspoon almond extract
1 1/4 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
4 cups mounds sweetened flaked coconut, divided
maraschino cherry, halves (optional)

Steps:

  • In large bowl, cream butter, cream cheese and sugar til well blended.
  • Add egg yolk, o.j., and almond extract.
  • In small bowl, whisk/mix flour, baking powder and salt.
  • Gradually add to butter mixture, mixing well after each addition.
  • Stir in well, 3 cups coconut.
  • Cover and chill 1 hour or til firm enough to handle and roll into balls.
  • Heat oven to 350.
  • Shape dough into 1 inch balls, roll into last cup of coconut. You can lightly press it on a little.
  • Place onto ungreased cookie sheet.
  • Bake 12-15 minutes (MINE TOOK 15! *the original recipe said 10-12 and that wasn't EVEN long enough, they sank after I took them out and had to re-bake them!)or until lightly browned. I suggest at LEAST 13 minutes, but again, mine took 15.
  • Leave them on the cookie sheet 1 minute, then carefully and gently remove to wire racks to cool.
  • *You can gently press a maraschino cherry half in the center of each cookie on top, if desired, before baking.
  • Makes 3-3 1/2 dozen.

Nutrition Facts : Calories 1305.6, Fat 76, SaturatedFat 58, Cholesterol 140.8, Sodium 1035.9, Carbohydrate 151.5, Fiber 7, Sugar 105, Protein 11.7

MACAROON SANDWICH COOKIES



Macaroon Sandwich Cookies image

What do you get when you cross a macaroon with a macaron? A cookie that is truly magnifique! Give the traditional Passover dessert a French accent by sandwiching preserves between two crisp, chewy coconut cookies. Choose tart fruit spreads-we used mango, raspberry, and apricot-to balance the macaroons' sweetness.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 35m

Yield Makes about 45

Number Of Ingredients 5

2 large egg whites
3 tablespoons sugar
Pinch of kosher salt
8 ounces sweetened flaked coconut
1/2 cup jam

Steps:

  • Preheat oven to 350 degrees.
  • Whisk together egg whites, sugar, and salt until frothy. Stir in coconut until moist. Drop teaspoon-size mounds onto parchment-lined baking sheets; flatten with a fork.
  • Bake until golden, 13 to 15 minutes. Let cool completely.
  • Spread 1/2 teaspoon jam onto bottoms of half the cookies, then sandwich with remaining cookies. Filled cookies can be stored in an airtight container at room temperature up to 3 days.

MACAROON KISS COOKIES



Macaroon Kiss Cookies image

A cookie dough of butter, cream cheese, sugar, egg plus orange juice, almond extract and dry ingredients gets the added treats of coconut flakes and milk chocolate kisses stirred in. Baked to a coconuty classic conclusion!

Provided by Allrecipes Member

Time 1h30m

Yield 24

Number Of Ingredients 11

⅓ cup butter, softened
1 (3 ounce) package cream cheese, softened
¾ cup white sugar
1 egg yolk
2 teaspoons almond extract
2 teaspoons orange juice
1 ¼ cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
5 cups MOUNDS® Sweetened Coconut Flakes
1 (8 ounce) package HERSHEY®'S KISSES® Milk Chocolates

Steps:

  • 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 chocolate pieces. Heat oven to 350 F. Shape dough into 1-inch balls; roll balls in remaining 2 cups coconut. Place on ungreased cookie sheet.
  • Bake 10 to 12 minutes or until lightly browned. Remove from oven; immediately press chocolate piece on top of each cookie. Cool 1 minute; carefully remove from cookie sheet to wire rack. Cool completely.

Nutrition Facts : Calories 252 calories, Carbohydrate 27.9 g, Cholesterol 21.3 mg, Fat 15.3 g, Fiber 1.7 g, Protein 2.6 g, SaturatedFat 11.7 g, Sodium 96.3 mg, Sugar 11 g

COCONUT MACAROONS



Coconut Macaroons image

Almond extract boosts the coconut flavor of these streamlined macaroon cookies. Make them-dipped in chocolate or not-for your next holiday cookie swap.

Provided by Gina Marie Miraglia Eriquez

Time 45m

Yield Makes 4 cookies

Number Of Ingredients 7

Refined coconut oil, melted, or neutral oil for preparing baking sheet
1 large egg white
1 tablespoon sugar
¼ teaspoon vanilla extract
⅛ teaspoon almond extract
¾ cup sweetened flaked coconut
Special Equipment: Parchment paper

Steps:

  • Put oven rack in middle position and preheat oven to 300°F. Lightly brush a baking sheet with oil, then line with parchment and brush the parchment with more oil.
  • Whisk together 1 large egg white, 1 tbsp. sugar, ¼ tsp. vanilla extract, ⅛ tsp. almond extract, and a pinch of salt until combined, then stir in ¾ cup coconut. Divide coconut mixture into fourths and drop in 4 mounds (about 2 inches apart) onto prepared baking sheet.
  • Bake until tops are pale golden in spots, 15 to 20 minutes, then carefully lift foil with cookies from baking sheet and transfer to a rack to cool completely, about 15 minutes. Peel macaroons from parchment.

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