Macaroon Kisses

These delicious treats are a take-off on the very famous Peanut Blossoms. However, they are macaroons with chocolate kisses instead of peanut butter cookies. I love macaroons, and so I was really excited to try these. And I wasn't disappointed. They're very cute, and very good!

In a large mixing bowl, combine the cream cheese, butter and sugar.



Cream together until it is light and fluffy. Beat in the egg yolk and the almond extract.



In a small bowl, combine the flour, baking powder and salt; then gradually add it to the sugar mixture and mix well. Add the coconut



and stir well with a sturdy wooden spoon to combine. The dough will be really stiff. Cover the mixing bowl and refrigerate for at least an hour so the dough will be easier to handle.

Now roll the dough into one-inch balls and then roll in coconut.





Place the cookies 2 inches apart on an ungreased cookie sheet.





Bake for about 10 minutes until they are lightly browned - the coconut will start to look toasted. While the cookies bake, unwrap the kisses!



(This is a great job for little helpers if you can trust them not to eat too many!)

As soon as you take the cookies out of the oven, press a kiss into the middle of each one.



Let the cookies cool on the cookies sheet for 2 to 3 minutes



then remove to a wire rack to cool completely. Pour a big glass of milk, or cup of coffee, and enjoy these special treats!

Find more holiday inspiration at the Holly Bloggy Christmas Party, Merry Merry Munchies, Cooking Thursday, Foodie Friday, Food on Fridays and Friday Food.

Macaroon Kisses

1/3 cup butter, softened
3 oz. cream cheese, softened
3/4 cup sugar
1 egg yolk
2 tsp. almond extract
1 1/2 cups flour
2 tsp. baking powder
1/2 tsp. salt
4 cups flaked coconut, divided
36 milk chocolate kisses

In a large mixing bowl, cream together the butter, cream cheese and sugar until light and fluffy. Beat in egg yolk and extract. Combine the flour, baking powder and salt and add it gradually to the sugar mixture and mix well. Stir in 3 cups coconut. Cover and refrigerate for at least 1 hour.

Roll into 1-inch balls and roll in additional coconut. Place 2 inches apart on ungreased cookie sheets.

Bake at 350 for 10-12 minutes or until lightly browned. Remove from the oven and immediately place a chocolate kiss in the center of each cookie. Cool on the pan for 2-3 minutes before removing to a wire rack to cool completely. Makes 3 dozen.