Coconut Clouds

Directions

1. 1
   Combine sugar, butter and cream cheese in bowl; beat at medium speed, scraping bowl often, until creamy.
2. 2
   Add egg yolk, milk and almond flavoring; continue beating until well mixed.
3. 3
   Add flour and baking powder; beat at low speed until well mixed.
4. 4
   Reserve 1 cup coconut; set aside.
5. 5
   Stir in remaining coconut until well mixed.
6. 6
   Cover; refrigerate at least 1 hour until firm.
7. 7
   Chop reserved coconut.
8. 8
   Place into bowl; set aside.
9. 9
   Line cookie sheets with parchment paper; set aside.
10. 10
    Heat oven to 350F.
11. 11
    Shape dough into 3/4-inch balls.
12. 12
    Roll balls in chopped coconut, pressing coconut firmly onto cookies.
13. 13
    Place cookies onto prepared cookie sheets.
14. 14
    Bake 12-15 minutes or until tops just begin to brown.
15. 15
    Cool 1 minute on cookie sheets; move entire sheet of parchment to cooling rack.
16. 16
    Cool completely.
17. 17
    Combine chocolate chips and shortening in bowl.
18. 18
    Microwave, stirring every 15 seconds, 60-75 seconds or until chocolate is melted.
19. 19
    Dip bottoms of cookies into chocolate, scraping excess against edge of bowl.
20. 20
    Return to parchment paper; let stand until chocolate is set.