These gems are a staple in our cookie jar.
Preheat oven to 325 degrees
1/3 cup unsalted butter at room temperature
3 oz. cream cheese softened
¾ cup sugar
1 egg yolk
2 teasp. pure almond extract
2 teasp. orange juice
1 ¼ cup unbleached flour
2 teasp. baking powder
½ teasp. salt
14 oz. flaked coconut
Cream butter, cream cheese and sugar in a large mixer bowl until light and fluffy.
Add egg yolk, almond extract and orange juice; beat well.
Combine flour, baking powder and salt: gradually add to creamed mixture. Stir in 3 cups of coconut. Cover tightly and chill for one hour until firm.
Shape dough into 1½ inch balls (we use a small ice cream scoop) and roll in remaining coconut flakes. Place on cookie sheet lined with Silpat. Bake 12 to 15 minutes until barely golden. Remove from oven and cool 10 min. before transferring macaroons to cooling rack. When completely cooled store in air tight container.
You can also make this cookie ahead and freeze before baking.
Bed and Breakfast Foodie