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Coconut Kisses

Guest Author - Sandy Moyer


Coconut Kisses

  • 54 Hershey Kisses ( 1- 9 oz. bag)
  • 1 cup butter or margarine,
  • 1 small pkg. (3 oz.) cream cheese, softened
  • 3/4 cup sugar
  • I egg yolk
  • 2 tsp almond extract
  • 2 tsp. orange juice coconut
  • 1 1/4 cups flour
  • 2 tsp. baking powder
  • 1/4 tsp. salt
  • 5 cups (1 - 14 oz .pkg.) flaked coconut
Preparation -
Unwrap Hershey kisses, then set aside. Combine butter or margarine, cream cheese and sugar in large mixing bowl; beat until light and fluffy. Beat in egg yolk, almond extract and orange juice. In a separate bowl, combine flour, baking powder and salt; Beat dry ingredients and creamed mixture together. Stir in 3 cups coconut. Cover bowl tightly with plastic wrap or aluminum foil. Refrigerate for I to 1 1/2 hours or until firm enough to handle.

Shape mixture into balls - about 1" round, Roll balls in the remaining coconut. Place coconut balls on ungreased non-stick cookie sheets. Bake at 350º for 10 to 12 minutes or until lightly browned. Remove from oven and immediately place a Hershey Kiss on top of each cookie. Cool for one minute, remove from cookie sheet. Place cookies on a wire rack. Cool completely, until Hershey kisses have hardened before storing in a single layer in an airtight container.


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Content copyright © 2014 by Sandy Moyer. All rights reserved.
This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth DŽAngelo for details.

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