Macaroon Kiss Cookies Must try this, ok??? "This cookie is unforgettable! It starts with a rich cream cheese and vanilla dough with just the slightest hint of fresh squeezed orange. The dough is coconut laden, and gets an extra roll in coconut before baking. As the cookie bakes, the coconut on the outside gets toasty, while the cookie remains soft and chewy. Pure bliss...plus a KISS!" Macaroon Kiss Cookies Makes approx. 4 dozen 2 1/2 cups All purpose flour 1 Tablespoon plus 1 teaspoon baking powder 1/2 teaspoon table salt 2/3 cups butter, softened 6 oz. cream cheese, softened 1 1/2 cups granulated sugar 2 egg yolks 1 Tablespoon plus 1 teaspoon Vanilla extract 1 Tablespoon plus 1 teaspoon juice from a fresh orange 10 cups sweetened flaked coconut, divided in to 6 cup and 4 cup portions 1 bag Hershey Kisses (48 pieces) Step 1: In a medium bowl, sift flour, baking powder and salt. Set aside. Step 2: In the bowl of an electric mixer, beat the butter, cream cheese, and sugar until light and fluffy. Add egg yolks, vanilla and orange juice and beat till smooth. Step 3: In 1 cup increments, mix flour in to the butter mixture. Add the 6 cups flaked coconut and beat to combine. Step 4: Refrigerate dough for 1 hour. While dough is chilling, remove wrappers from the Kisses. Step 5: Preheat oven to 350. One at a time, scoop dough into 1" balls, then roll in the bowl of remaining coconut (4 cups). Arrange on an un-greased baking sheet, at least an inch apart (cookies will spread slightly). A standard cookie sheet should accommodate a dozen cookies at a time. Bake 12 minutes, until the cookies puff and are very lightly browned. Step 6: Remove from oven. Immediately press one Kiss into each cookie. Return pan to oven and bake for an additional minute. Step 7: Remove pan from oven and cool on a rack for 10 minutes. With a thin spatula, gently move cookies on to a rack to finish cooling.