COCONUT HERSHEY KISS RECIPES

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COCONUT MACAROON BLOSSOMS RECIPE | KITCHN



Coconut Macaroon Blossoms Recipe | Kitchn image

Amp up your blossom game this holiday with impossibly easy coconut macaroons.

Provided by Jessie Sheehan

Categories     Dessert    Snack    Cookie    Christmas cookie    Baked good

Total Time 2220S

Prep Time 900S

Cook Time 1320S

Number Of Ingredients 5

2 large egg whites
4 1/2 cups sweetened shredded coconut (angel flake, 15 to 16 ounces)
1/2 cup sweetened cream of coconut, such as Coco Lopez, stirred if solid, or sweetened condensed milk
1/2 teaspoon kosher salt
20 dark chocolate Hershey’s Kisses

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.

Nutrition Facts : SaturatedFatContent 14.0 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 28.3 g, SugarContent 26.4 g, ServingSize Serves 10, ProteinContent 3.1 g, FatContent 16.2 g, Calories 262 cal, SodiumContent 148.2 mg, FiberContent 1.9 g, CholesterolContent 0 mg

CHERRY CORDIAL KISS COOKIES RECIPE - FOOD.COM



Cherry Cordial Kiss Cookies Recipe - Food.com image

Make and share this Cherry Cordial Kiss Cookies recipe from Food.com.

Total Time 34 minutes

Prep Time 20 minutes

Cook Time 14 minutes

Yield 48 cookies, 48 serving(s)

Number Of Ingredients 9

1 cup butter, softened
1 cup powdered sugar
1/8 teaspoon salt
2 teaspoons maraschino cherry juice
1/4 teaspoon almond extract
2 1/4 cups all-purpose flour
1/2 cup chopped maraschino cherry
48 Hershey cherry cordial chocolate kisses
granulated sugar

Steps:

  • Preheat oven to 325 degrees. In a mixing bowl beat butter for 30 seconds on med-high speed. Add powdered sugar and salt beating until combined (scrape sides of bowl). Beat in the cherry liquid and almond extract. Beat in as much flour as you can then use a spoon to mix any remaining flour and the chopped cherries.
  • Roll dough into 1 inch balls and place on ungreased cookie sheet about 2 inches apart. Using the bottom of a glass dipped in granulated sugar, flatten the balls until they are about 1/2 inch thick. Bake 14 minutes or until bottoms are light brown. Right away place a chocolate kiss into the center of each cookie then transfer to a wire rack to cool.

Nutrition Facts : Calories 65, FatContent 3.9, SaturatedFatContent 2.4, CholesterolContent 10.2, SodiumContent 40, CarbohydrateContent 7, FiberContent 0.2, SugarContent 2.5, ProteinContent 0.7

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