(by Shirley McNevich)
1/3 cup softened butter
1 - 3oz. Philadelphia cream cheese (softened)
3/4 cup white sugar
1 egg yolk
2 tsp. vanilla
2 tsp. orange juice
1 1/4 cups flour
2 tsp. baking powder
1/4 tsp. salt
5 cups Baker's angelflake coconut
48 Hershey's milk chocolate kisses (unwrapped)
In a mixer add butter, cream cheese and white sugar--beat. Add egg yolk--beat. Add vanilla, orange juice--beat. Add baking powder and salt--beat. Slowly add flour--beat. Remove bowl from mixer--add 3 cups of the coconut--stir with a wooden spoon. Refrigerate the batter for 2 hours. Remove batter from refrigerator--shape the dough into 1" balls. Add the other 2 cups of coconut to a bowl. Roll each dough ball in the coconut and place on to greased cookie sheet. Bake at 350 degrees for 10-12 minutes or until lightly browned. As soon as you remove the cookies from the oven, place a chocolate kiss in the center of each cookie and press down lightly. Let cookies sit for 1 minute before removing from cookie sheets. Repeat with all cookie dough.
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