“I got this from the Cuisine at Home Holiday Cookbook. These are delicious! A moist coconut dough is wrapped around an almond hershey kiss. The cookie is chewy on the outside with a chocolate almond surprise inside. It's almost a cross between a cookie and a candy. Mmmmmm.”
READY IN:
1hr
YIELD:
32 cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees.
  2. Line two baking sheets with parchment paper.
  3. Mince 1 1/2 cups of coconut in a food processor and transfer to a bowl.
  4. Add remaining ingredients, EXCEPT kisses.
  5. Mix gently with your hands until combined.
  6. Chill dough at least 1 hour (but no more than 24).
  7. Shape a heaping tablespoon of dough around a kiss. Make sure it is enclosed completely. (This takes a little practice).
  8. Place 1 inch apart on lined baking sheet.
  9. Bake until firm and deep golden on the bottom and light golden on the top--about 16-18 minutes.
  10. Cool on pan for 5 minutes and transfer to cooling rack.
  11. These are a little sticky so I keep them in mini muffin papers or paper bonbon cups.

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