Coconut Kisses - Home Cooking

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.

	Allyson Elizabeth D´Angelo BellaOnline's Home Cooking Editor