Mounds Rich, Moist And Chewy Macaroon Cookies

• 1/3 cup butter, softened (*I use unsalted real butter)
• 3 ounces cream cheese, softened
• 3/4 cup sugar
• 1 egg yolk
• 2 teaspoons orange juice
• 1 teaspoon almond extract
• 1 1/4 cups flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 4 cups mounds sweetened flaked coconut, divided
• maraschino cherry, halves (optional)

1. In large bowl, cream butter, cream cheese and sugar til well blended.
2. Add egg yolk, o.j., and almond extract.
3. In small bowl, whisk/mix flour, baking powder and salt.
4. Gradually add to butter mixture, mixing well after each addition.
5. Stir in well, 3 cups coconut.
6. Cover and chill 1 hour or til firm enough to handle and roll into balls.
7. Heat oven to 350.
8. Shape dough into 1 inch balls, roll into last cup of coconut. You can lightly press it on a little.
9. Place onto ungreased cookie sheet.
10. Bake 12-15 minutes (MINE TOOK 15! *the original recipe said 10-12 and that wasn't EVEN long enough, they sank after I took them out and had to re-bake them!)or until lightly browned. I suggest at LEAST 13 minutes, but again, mine took 15.
11. Leave them on the cookie sheet 1 minute, then carefully and gently remove to wire racks to cool.
12. *You can gently press a maraschino cherry half in the center of each cookie on top, if desired, before baking.
13. Makes 3-3 1/2 dozen.

butter, cream cheese, sugar, egg yolk, orange juice, almond, flour, baking powder, salt, coconut, maraschino cherry

Taken from www.food.com/recipe/mounds-rich-moist-and-chewy-macaroon-cookies-205052 (may not work)