COCONUT CREAM HERSHEY KISSES RECIPES

Steps:

• Place 2 large egg whites in a small bowl and let sit until room temperature. Meanwhile, arrange 2 racks to divide the oven into thirds and heat the oven to 350ºF. Line 2 baking sheets with parchment paper.
• Place 4 1/2 cups sweetened shredded coconut, 1/2 cup sweetened cream of coconut, and 1/2 teaspoon kosher salt in a large bowl and stir with a flexible spatula until combined.
• Whisk the egg whites until when you lift the whisk, the whites form a little pile on the surface before disappearing. Add the egg whites to the coconut mixture and gently fold to combine.
• Scoop 1 1/2 tablespoon portions of the batter onto the baking sheets, spacing them evenly apart, 10 per sheet. Refrigerate for 15 minutes.
• Lightly press a wrapped Hershey’s Kiss into the top of each macaroon to make an indentation and then remove it. Bake the macaroons for 11 minutes. Rotate the baking sheets between racks and from front to back. Bake until lightly browned, about 11 minutes more. Meanwhile, unwrap 20 Hershey’s Kisses.
• Remove the baking sheets from the oven. Immediately press a kiss gently into the indentation of each macaroon. Return the baking sheets to the oven and bake for 2 minutes. Place the baking sheets on wire racks. Use your fingers to carefully push the sides of each macaroon up toward the kiss. Eat while warm or let cool completely on the baking sheets before serving.

Steps:

• Preheat oven to 350 degrees F.
• With a mixer, combine cocoa powder and sugar cookie dough.
• Roll dough into balls, and roll them in sugar crystals.
• Place on a parchment-lined cookie sheet.
• Bake for 8 minutes.
• Remove from the oven and press a kiss into the centers of the hot cookies. After about 2 minutes remove to a cooling rack.
• Cool.
• Store in an airtight container.