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Prep Time: 40 Minutes Cook Time: 20 Minutes |
Ready In: 60 Minutes Servings: 4 |
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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. Ingredients:
1 (14 ounce) bag sweetened flaked coconut |
1/4 cup flour |
1/4 cup sugar |
1/4 cup light corn syrup |
1/4 cup cream of coconut |
3 egg whites |
2 tablespoons unsalted butter, melted |
1 teaspoon vanilla extract |
1 pinch salt |
32 hershey's chocolate kisses with almonds, unwrapped |
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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