3 oz. cream cheese, softened
3/4 cup sugar
2 tsp. almond extract
1 1/2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
5 cups flaked coconut, divided
Beat in egg yolk and almond extract.
Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well.
Stir in 3 cups coconut.
Cover and refrigerate for 1 hour or until dough is easy to handle.
Roll into 1-inch balls and roll in remaining coconut.
Bake at 350 degrees F for 10-12 minutes or until lightly browned.
Immediately press a chocolate kiss into the center of each cookie. Sprinkle with coarse sugar.
Cool on pan for 2-3 minutes or until chocolate is softened.