Being by combining the flour, baking powder, and salt in a large bowl.

In a separate large bowl, cream the butter, cream cheese, and sugar until it becomes light and fluffy.

Next, mix the egg yolk and almond extract in with the butter/cream cheese mixture.

Gradually add the flour mixture to the creamed mixture until combined.

Next, stir in 3 cups coconut by hand.

Cover the dough and refrigerate for 1 hour or until the dough is easy to handle.

When you are ready to bake the cookies, preheat your oven to 350 degrees Fahrenheit.

Place the remaining coconut into a shallow bowl and begin shaping the dough into 1-inch balls. 

Roll the balls in the coconut and place on an ungreased cookie sheet, about 2-inches apart.

Bake the cookies for 10-12 minutes or until very lightly browned/toasted.

After you remove them from the oven, immediately press a chocolate kiss into the center of each cookie.

Allow the macaroons to cool on pan 2-3 minutes until they are “set” before transferring them to a baking rack to cool completely.