Stir together flour, baking powder, and salt in a bowl, and set aside.

Beat butter, cream cheese, and sugar with a hand mixer or stand mixer in a large bowl until well blended.

Add egg yolk, almond extract, and orange juice; beat well.

Gradually add flour mixture to butter mixture, beating until well blended. Stir in 3 cups of coconut.

Cover with plastic wrap and refrigerate 1 hour.

Preheat oven to 350°F.

Shape dough into 1-inch balls; roll balls in the remaining 2 cups of coconut. Place on an ungreased or parchment-lined cookie sheet.

Bake 10 to 12 minutes or until lightly browned. Remove from oven; immediately press a chocolate kiss into the center of each cookie.

Cool 1 minute; carefully remove from cookie sheet to wire rack. Cool completely.