1/3 cup butter, softened
1 pkg (3-oz) cream cheese, softened
3/4 cup sugar
1 egg yolk
2 tsps orange juice
1 1/2 tsp almond extract
1 1/4 cups all-purpose flour
2 tsp baking powder
1/4 tsp salt
5 cups sweetened flaked coconut, divided
1 pkg (10-oz) chocolate candy kisses, unwrapped
Preheat oven to 350 degrees.
In a large mixing bowl beat the butter, cream cheese, and sugar at medium speed of an electric mixer until blended. Add the egg yolk, orange juice, and almond extract; beat until mixture is blended.
In a small bowl, combine the flour, baking powder and salt. Gradually add the flour mixture to the butter mixture; beat until blended. Stir in 3 cups of the coconut. Cover mixture and chill in refrigerator for 1 hour.
Shape chilled dough into approximately 1-inch size balls. Place the remaining 2 cups of coconut on waxed paper and roll the balls in the coconut. Place on ungreased cookie sheets. Bake at 350 degrees for 11 minutes for soft chewy cookies or 13 minutes for crispy cookies. Remove cookies from the oven and press one candy kiss in the center of each cookie while the cookie is warm. Cool for about a minute on the baking sheets then remove to wire racks to continue to cool completely. Store in an airtight container.