Total Calories: 681
Yield: 4-5 dozen cookies
One hour before baking, in a large mixing bowl, cream together butter, cream cheese, and sugar until fluffy. Add egg yolk, almond extract, and orange juice, and beat well.
In another bowl, combine flour, baking powder, and salt; gradually add to creamed mixture. Stir in all but 3/4 cup coconut. Set remainder aside. Cover, and chill dough 1 hour, or until it can be handled easily.
Preheat oven to 350°. Shape dough into balls 1 inch in diameter, then roll in remaining coconut. Place on an ungreased cookie sheet. Bake 10–12 minutes, or until lightly browned (watch to make sure coconut doesn’t burn). Remove from oven; before cookies begin to cool, press an unwrapped chocolate kiss on top of each. Cool 1 minute, then remove to a wire rack to finish cooling.
Do you even think of a coconut as being a nut? Indeed, it is the largest of all the nuts, weighing an average of 1 1/2 pounds, and one tree will produce thousands of coconuts over its 70-year life span. Shredded, flaked, or toasted, packaged coconut will keep for six months. The canned variety is usually more moist than the bagged variety. Fresh coconut which lasts about four days after grating (refrigerated), is really moist . . . if you’re up to the task.
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