Skip to main content

HERSHEY’S CHIPITS Mini KISSES Macaroon Cookies Recipe

Details

Timing
Timing
Total:
Bake:
12 Min.
Prep:
25 Min.
Skill Level:
Intermediate
Yields:
4 dozen cookies

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!

Ingredients & Directions

Prep Time
25 minutes
Bake Time
12 minutes
Cool Time
1 minute

Ingredients

  • 3/4 cup
    sugar (175 mL)
  • 3 oz
    cream cheese, softened (90 mL)
  • 1/3 cup
    butter or margarine, softened (75 mL)
  • 1
    egg yolk and white seperated
  • 2 tsps
    almond extract (10 mL)
  • 2 tsps
    orange juice (10 mL)
  • 1 1/4 cups
    all-purpose flour (300 mL)
  • 2 tsps
    baking powder (10 mL)
  • 1/4 tsp
    salt (1 mL)
  • 5 cups
    sweetened coconut flakes, divided (1.25 L)

Directions

Equipment Needed 
oven Oven
mixing bowl Mixing Bowl
mixer Mixer
refrigerator Refrigerator
cookie sheet Cookie Sheet
wire rack Wire Rack
1

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.

2

Heat oven to 350°F (180°C). Shape dough into 1 1/2-inch (4 cm) balls. Set aside.

3

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.

4

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.

Tip

Store in airtight container for up to 1 week.