Bring home a taste of France with this amazingly sweet Macaroon recipe made with HERSHEY'S CHIPITS Mini KISSES in a rich cookie version. Take a look at the steps here!
Beat sugar, cream cheese and butter in large bowl until well blended. Add egg yolk, almond extract and orange juice; beat well. Whisk flour, baking powder and salt in medium bowl; gradually add to butter mixture, beating well after each addition, until well blended. Stir in 3 cups (750 mL) coconut.
Heat oven to 350°F (180°C). Shape dough into 1 1/2-inch (4 cm) balls. Set aside.
Place remaining 2 cups (500 mL) coconut in a second medium bowl. Whisk egg white in a third medium bowl until slightly frothy. Toss cream cheese balls in egg white until completely coated. Toss coated cream cheese balls in coconut and place on ungreased cookie sheet 1 inch (2.5 cm) apart.
Bake 12 to 15 minutes or until lightly browned. Remove from oven; immediately press a mini kiss into center of each cookie. Let cool on cookie sheet 1 minute; carefully transfer to wire rack to cool completely.
Store in airtight container for up to 1 week.