That's right...It's that time of year when Hershey's puts out there ohhh, so tasty Coconut Creme Kisses! I made their recipe for Coconut Creme Macaroons last year and fell in love with them (and gave myself a big stomach-ache). This year I grabbed two bags of Kisses so that I could make one batch now and save one for later...turns out I ended up just doubling the batches and made both bags yesterday! I had a great time baking and spending some one-on-one time with my daughter. I thought it would be fun to add a little Springy-ness to our cookies by tinting the coconut Teal. Two drops blue one drop green...stir and you have teal...well kind of! The kids loved it anyways.
Go to the store today and get yourself a bag. I swear, even if your not a fan of coconut you will like these...it's the only way I can get my kids to Try let alone Eat coconut!
1/3 Cup Butter, Softened 1 1/4 Cups All-Purpose Flour
3 oz. Cream Cheese, Softened 2 Tsp. Baking Powder
3/4 Cups Sugar 1/4 Tsp. Salt
1 Egg Yolk 48 Hershey's Coconut Creme Kisses
2 Tsp. Almond Extract 5 Cups Sweetened Coconut Flakes,
2 Tsp. Orange Juice Divided
Directions: Beat butter, cream cheese, and sugar in a bowl until well blended. Add egg yolk, almond extract and orange juice; beat well. Stir together flour, baking powder and salt; gradually add to butter mixture, beating until well blended. Stir in 3 cups coconut. Cover, refrigerate 1 hour or until firm enough to handle.
Remove wrappers form chocolates. Heat oven to 350F. Shape dough into 1-inch balls; roll in remaining 2 cups of coconut. Place on ungreased cookie sheet. Bake 10-12 minutes until lightly browned. Remove from oven; immediately press chocolate on top of each cookie. Cool 1 minute; carefully remove from cookie sheet to wire rack. Cool completely.
Yield 4 dozen cookies














