Ambrosia Macaroon Cookies
5 1/2 tablespoons unsalted butter at room temperature
4 ounces cream cheese at room temperature
3/4 cup sugar
1 large egg yolk
1/2 teaspoon lemon zest
2 teaspoons lemon juice
1 1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 8 ounce can crushed pineapple, drained and patted dry with paper towels
5 cups sweetened flaked coconut
20 maraschino cherries, drained, patted dry, and halved
In the bowl of a stand mixer or large bowl, beat butter, cream cheese, and sugar until light and fluffy, about 3 minutes. Add egg yolk, lemon zest, lemon juice, and beat to incorporate.
In a small bowl, whisk together flour, baking powder, and salt. With the mixer set on low, gradually add to the butter mixture. Beat for 1 minute. Stir in pineapple and 3 cups of coconut. Cover bowl with plastic wrap and chill for 1 hour.
Heat oven to 350 degrees. Line 2 baking sheets with parchment and set aside. Scoop out dough and shape into 1 to 1 1/4 inch balls. Place the remaining 2 cups of coconut in a shallow bowl and roll the dough in the coconut. Place dough on prepared baking sheets.
Working in batches, bake in the oven for 13-15 minutes until the edges of the cookies are golden brown. Remove from the oven and press a cherry half into the center of each cookie. Let cool for 1 minute then remove to a wire rack to cool completely. Serve or store in an airtight container for up to 3 days.
