Macaroon Kiss Cookies

1/3 cup butter or margarine, softened

3 oz. cream cheese, softened

¼ cup sugar

2 tsp. almond extract

2 tsp. orange juice

1 ¼ cup flour

2 tsp. baking powder

¼ tsp. salt

5 cups shredded coconut, divided

1 bag Hershey’s kisses chocolates (8 oz)

Beat butter, cream cheese and sugar in large bowl until well blended.  Add egg yolk, almond extract and orange juice, beat well.  Stir together flour, baking powder and salt; gradually add to butt mixture, beating until well blended.  Stir in 3 cups coconut.  Cover and refrigerate 1 hour or until firm enough to handle.  Remove wrappers from kisses.  Heat oven to 350 degrees.  Shape dough into 1 inch balls, roll balls in remaining 2 cups coconut.  Place on ungreased cookie sheet.  Bake 10 to 12 minutes or until lightly browned.  Remove from oven, immediately press kiss on top of each cookie.  Cool 1 minute, carefully remove from cookie sheet to wire rack.  Cool completely.