Beat butter, cream cheese and sugar in large bowl until well blended. Add egg yolk, almond extract and orange juice; beat well. Stir together flour, baking powder and salt; gradually add to butter mixture, beating until well blended. Stir in 3 cups coconut.
Cover; refrigerate 1 hour or until firm enough to handle. Remove wrappers from chocolate pieces. Heat oven to 350 F. Shape dough into 1-inch balls; roll balls in remaining 2 cups coconut. Place on ungreased cookie sheet.
Bake 10 to 12 minutes or until lightly browned. Remove from oven; immediately press chocolate piece on top of each cookie. Cool 1 minute; carefully remove from cookie sheet to wire rack. Cool completely.