Recipes

"Advancing sewing as an art and life skill"

MACAROON KISSES

1 ¼ CUPS FLOUR
2 TEASPOONS BAKING POWDER
¼ TEASPOON SALT
1/3 CUP BUTTER – ROOM TEMPERATURE
3 OUNCES CREAM CHEESE – ROOM TEMPERATURE
¾ CUP SUGAR
1 EGG YOLK
2 TEASPOONS ALMOND EXTRACT
2 TEASPOONS ORANGE JUICE
5 CUPS (14 OUNCES) FLAKED COCONUT
54 HERSEY KISSES

LINE 2 COOKIE SHEETS WITH PARCHMENT PAPER AND SPRAY THE
PARCHMENT PAPER WITH NON STICK
COOKING SPRAY. CREAM BUTTER AND SUGAR, CREAM CHEESE
IN LARGE BOWL UNTIL LIGHT AND
FLUFFY. ABOUT 2 MINUTES. BEAT IN EGG YOLKS,
ALMOND EXTRACT AND ORANGE JUICE – BEAT WELL.
GRADUALLY SPRINKLE THE FLOUR MIXTURE OVER
THE CREAMED MIXTURE. STIR IN 3 CUPS COCONUT.
COVER AND CHILL FOR AN HOUR. SHAPE DOUGH
INTO 1 INCH BALLS ROLL IN REMAINING COCONUT.
BAKE 10 – 12 MINUTES ROTATE BAKING SHEETS TOP TO BOTTOM.
REMOVE FROM OVEN PRESS IN
HERSEY KISSES. COOL 2 MINUTES AND REMOVE FROM PAN.
MAKES 54 MACAROON DISSES