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Commercial RecipeHERSHEY'S MINI KISSES Macaroon Cookies


0 minutes
12 dozen cookies

We may have found the perfect cookie. The HERSHEY'S MINI KISSES Macaroon Cookies pair rich cream cheese and HERSHEY'S MINI KISSES Milk Chocolates with tangy orange juice and toasty coconut. These would look great at a catered party or wrapped individually for point-of-sale displays.

Ingredients & Directions


  • 8 oz.
    unsalted butter, softened
  • 9 oz.
    cream cheese, softened
  • 1 lb. 2 oz.
  • 3 (2 oz.)
    egg yolks
  • 1 oz.
    almond extract
  • 1 fl. oz.
    orange juice
  • 1 lb. 3 oz.
    all-purpose flour
  • 1 oz.
    baking powder
  • 3⁄4 tsp.
  • 2 lbs. 13 oz.
    sweetened coconut flakes, divided
  • 1 lb. 4 oz.
    HERSHEY'S MINI KISSES Milk Chocolates (Item# 14625)



Mix together butter, cream cheese and sugar in 20 qt. bowl of mixer fitted with paddle attachment until creamy. Add egg yolks, almond extract and orange juice, mixing until fully incorporated. Blend together flour, baking powder and salt in large bowl. Gradually add to butter mixture, mixing until well blended. Stir in 1 lb. 11 oz. coconut.


Cover; refrigerate 1 hour or until firm enough to handle. Heat convection oven to 300°F (standard oven: 350°F). Lightly spray sheet pans with vegetable cooking spray. Place parchment paper on prepared sheet pans. Using #60 scoop, shape dough into 1-inch balls; roll balls in remaining 1 lb. 2 oz. coconut. Place on prepared sheet pans.


Bake 11 to 13 minutes* or until lightly browned. Remove from oven; immediately press 3 HERSHEY'S MINI KISSES Milk Chocolates on top of each cookie, pressing down slightly. Cool 1 minute; carefully remove from sheet pans to wire rack. Cool completely.


Step 3: If using convection oven, rotate pans one-half turn (180°) after 6 minutes of baking.