These tempting cookies are sure to delight fans of coconut and chocolate. The sweet combination is simply irresistible.
—LEE ROBERTS RACINE, WI
PREP: 45 MIN. + CHILLING • BAKE: 10 MIN./BATCH + COOLING • MAKES: 4 DOZEN
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 flaked coconut, divided
48 milk chocolate kisses
Coarse sugar
1. 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.
2. Preheat oven to 350°. Shape into 1-in. balls and roll in the remaining coconut. Place 2 in. apart on ungreased baking sheets.
3. 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.