Macaroon Kiss Cookies

4.17 from 12 votes

Treat the coconut lovers in your life to a dessert just for them! These Macaroon Kiss Cookies combine sweetened coconut flakes, cream cheese, and a Hershey's Kiss on top for a soft and chewy cookie that's perfect for Christmas cookie trays or enjoying any time of year!

Prep Time10

Cook Time16

Chill Time1

Total Time1 26

Course: Dessert, Snack

Cuisine: American

Servings:

Calories: 389kcal

Author: Kristin Hayes

Equipment

Ingredients

2 ½ cups all-purpose flour
1 tablespoon +1 teaspoon baking powder
½ teaspoon salt
⅔ cup butter softened
6 oz cream cheese softened
1 ½ cups granulated sugar
2 egg yolks
1 tablespoon +1 teaspoon vanilla extract
1 tablespoon +1 teaspoon orange juice
10 cups sweetened flaked coconut divided
1 bag Hershey Kisses

Instructions

In a medium bowl, sift together flour, baking powder, and salt. Set aside.
In a separate bowl, beat butter, cream cheese, and sugar until creamy.
Add egg yolks, vanilla extract, and orange juice. Mix until combined.
Slowly add the dry ingredients and mix until thoroughly combined.
Stir in 6 cups of coconut.
Place cookie dough in the fridge for one hour.
Preheat oven to 350°F.
Once the dough has chilled, scoop into 1 ½-inch balls. Roll each ball between your hands, then coat in the remaining 4 cups of coconut.
Place about 12 cookies on each baking sheet, leaving space between them. Bake for 14-15 minutes, or until set and lightly golden brown.
Remove from the oven and gently press one Hershey's Kiss into the center of each cookie. Return to the oven for one additional minute.
Remove from the oven and allow to cool. Enjoy!!

Notes

Chilling the Dough: I found it was much easier to roll the cookie dough into balls when it was cold, so keep the dough in the fridge between batches.
Coconut: Use sweetened flaked coconut. You'll mix 6 cups into the dough and use the remaining 4 cups to coat the cookies.

Nutrition