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Macaroon Kiss Cookies

Macaroon Kiss Cookies

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A cookie dough of butter, cream cheese, sugar, egg plus orange juice, almond extract and dry ingredients gets the added treats of coconut flakes and milk chocolate kisses stirred in. Baked to a coconuty classic conclusion!

Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 252 kcal
  • 13%
  • Fat:
  • 15.3 g
  • 24%
  • Carbs:
  • 27.9g
  • 9%
  • Protein:
  • 2.6 g
  • 5%
  • Cholesterol:
  • 21 mg
  • 7%
  • Sodium:
  • 96 mg
  • 4%

Based on a 2,000 calorie diet


  1. Beat butter, cream cheese and sugar in large bowl until well blended. Add egg yolk, almond extract and orange juice; beat well. Stir together flour, baking powder and salt; gradually add to butter mixture, beating until well blended. Stir in 3 cups coconut.
  2. Cover; refrigerate 1 hour or until firm enough to handle. Remove wrappers from chocolate pieces. Heat oven to 350 F. Shape dough into 1-inch balls; roll balls in remaining 2 cups coconut. Place on ungreased cookie sheet.
  3. Bake 10 to 12 minutes or until lightly browned. Remove from oven; immediately press chocolate piece on top of each cookie. Cool 1 minute; carefully remove from cookie sheet to wire rack. Cool completely.
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These are great cookies! They're a bit more substantial than a regular macaroon & the Hershey's kiss compliments the taste very nicely. They also make a nice presentation...were a big hit at my work Christmas party! The only thing is...I suspect that the measurement for the cream cheese is supposed to be 8oz, not 3 oz. (I used 8oz & it came out great)


Made these at Christmas and they disappeared fast!


Excellent cookie! The almond extract gives them a good smell and flavor. Diffinitely added to my x-mas cookie list.