12 Days of Christmas Cookies: Day 6 – Macaroon Kiss Cookies

On the Sixth Day of Christmas, My True Love Gave to Me – Six Macaroon Kiss Cookies

These are, perhaps, my favorite Christmas cookie. I am a HUGE coconut fan, and there is just something so wonderful about the combination of a fluffy macaroon with a dark chocolate Kiss that is just a great way to enjoy the holiday season.

This recipe has been in our family for quite a while and I think we would have revolts if they did not grace the Christmas cookie platter each Christmas Eve.

What makes them so great is that the macaroon part of the cookie is light and fluffy, not dense like so many macaroons out there — it is almost creamy thanks to the addition of some cream cheese in the batter.

So, please make these and share with those you love!

Macaroon Kiss Cookies

Ingredients:

2/3 cup unsalted butter
8 oz cheese cheese softened
1 1/2 cup sugar
2 egg yolks
4 tsp almond extract
4 tsp orange juice
2 1/2 cups all-purpose flour
4 tsp baking powder
1/2 tsp salt
Two large bags of of sweetened coconut flakes (about 10 cups)
1 16 oz bag of dark chocolate Kiss candies (or two smaller bags)

Directions:

Beat butter, cream cheese and sugar in mixer until creamed together. Add egg yolks, almond extract and orange juice, beat well.

Whisk together flour, baking powder and salt in a separate bowl; gradually add to butter/sugar/egg/extract mixture. Mix together.

Mix in 6 cups of coconut until totally incorporated into the dough.

Put dough on a plate and cover with plastic wrap, chill for 1 hour or until slightly firm. (While chilling the dough, unwrap all of your chocolate Kisses).

Once cool, remove dough from fridge and heat oven to 350 degrees F.

To shape each cookie, spoon off one tablespoon of dough and roll into a 1″ balls, then roll balls in remaining coconut.

Place cookies on parchment paper covered cookie sheets about 2″ apart. (About 12 a sheet).

Bake 10 to 12 minutes until cookies are lightly browned.

Remove cookies from oven and immediately press Kisses into the center of each cookie.

Let them cool on the cookie sheet for about a minute, then move to a cooling rack or newspaper covered work surface to cool completely.  Make sure to give these cookies time to cool – the Kiss will melt a bit once placed in the cookie, while still holding it’s shape. If touched or moved though, the kiss will get “smushed” or loose its shape.

Makes about 6-7 dozen cookies (a bunch yes, but you will be sharing these – promise).

Savor and enjoy!

Julia

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Macaroon Kiss Cookies

Yield: Makes approximately 4 dozen.

This recipe has been in our family for quite a while and I think we would have revolts if they did not grace the Christmas cookie platter each Christmas Eve. What makes them so great is that the macaroon part of the cookie is light and fluffy, not dense like so many macaroons out there -- it is almost creamy thanks to the addition of some cream cheese in the batter.

Ingredients:

2/3 cup unsalted butter
8 oz cheese cheese softened
1 1/2 cup sugar
2 egg yolks
4 tsp almond extract
4 tsp orange juice
2 1/2 cups all-purpose flour
4 tsp baking powder
1/2 tsp salt
Two large bags of of sweetened coconut flakes (about 10 cups)
1 16 oz bag of dark chocolate Kiss candies (or two smaller bags)

Directions:

Beat butter, cream cheese and sugar in mixer until creamed together. Add egg yolks, almond extract and orange juice, beat well.

Whisk together flour, baking powder and salt in a separate bowl; gradually add to butter/sugar/egg/extract mixture. Mix together.

Mix in 6 cups of coconut until totally incorporated into the dough.

Put dough on a plate and cover with plastic wrap, chill for 1 hour or until slightly firm. (While chilling the dough, unwrap all of your chocolate Kisses).

Once cool, remove dough from fridge and heat oven to 350 degrees F.

To shape each cookie, spoon off one tablespoon of dough and roll into a 1" balls, then roll balls in remaining coconut.

Place cookies on parchment paper covered cookie sheets about 2" apart. (About 12 a sheet).

Bake 10 to 12 minutes until cookies are lightly browned.

Remove cookies from oven and immediately press Kisses into the center of each cookie.

Let them cool on the cookie sheet for about a minute, then move to a cooling rack or newspaper covered work surface to cool completely. Make sure to give these cookies time to cool - the Kiss will melt a bit once placed in the cookie, while still holding it's shape. If touched or moved though, the kiss will get "smushed" or loose its shape.

Makes about 6-7 dozen cookies (a bunch yes, but you will be sharing these - promise).

Savor and enjoy!

Julia Montgomery Stewart

Nicknamed “Julia Child” at a young age, our own Julia is most at home in the kitchen. Lately, she has combined her culinary talents with a new hobby—fitness and healthy living. As a result, her recipes reflect an intriguing balance between eating well without sacrificing flavor. Outside the home, Julia is a consummate event planner, and spent the first ten years of her career as a publicist before expanding her portfolio of talents with the launch of Live Pretty in 2010. Balancing the busy demands of career and family, Julia lives with her husband and daughter in Orlando, Florida. In addition to her work in marketing, she serves a number of community organizations and initiatives in Central Florida.

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