Okay all you almond extract lovers out there, this is another great recipe for you.
When I first was looking over this recipe, it was the almond extract that caught my eye. Seriously, almond extract is amazing. Enough about the almond extract though, because that is not all that makes these cookies spectacular, but it definitely plays a factor.
The combination of flavors; almond, chocolate, coconut (Sounds like I am describing Almond Joys, huh?!) all together make these cookies incredible! Don’t like coconut?… well, neither does my husband. You can successfully leave out the coconut if you desire. Just roll the dough in sugar instead.
I like to call them “Almond Joy Cookies” because that’s what they remind me of! :)
MACAROON KISSES (ALMOND JOY COOKIES)
recipe from: Taste of Home Most Requested Recipes Cookbook
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 all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
5 cups flaked coconut, divided (you can omit if you don’t like coconut)
48 milk chocolate kisses
In a large bowl, cream the butter, cream cheese and sugar until light and fluffy.
Beat in egg yolk and almond 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.
Roll into 1-inch balls and roll in remaining coconut (or roll in sugar if you omitted coconut). Place 2 inches apart on ungreased baking sheets.
Bake at 350 degrees F for 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 for 2-3 minutes or until chocolate is softened.
Remove to wire racks to cool completely.
1 serving equals 1 cookie
7 g fat (5 g saturated fat)
11 mg cholesterol85 mg sodium
14 g carbohydrate
1 g fiber
1 g protein