Macaroons

from the kitchen of Marcella Borrowman

1/3 c. butter, softened
3 oz. cream cheese, softened
3/4 c. sugar
1 egg yolk
2 tsp. orange juice
1 tsp. almond extract
1 1/4 c. flour
2 tsp. baking powder
1/4 tsp. salt
3 + 3/4 c. coconut

Beat butter, cream cheese, and sugar until blended. Add rest of liquids. Gradually add flour, baking powder and salt, beating until well blended. Stir in 3 c. coconut. Cover, refridgerate 1 hr. Shape into 1-inch balls. Roll in remaining 3/4 c. coconut. Place on ungreased cookie sheet. Bake 10-12 min.or until lightly browned at 350 degrees.

Can dip half in chocolate or drizzle over.