Coconut Kiss Cookies

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I don’t know about you guys, but passing through the seasonal section of grocery stores always seems to be more difficult around the toothache holidays.  While I buy candy year-round, the options seem infinite around Halloween and Easter!

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Recently, after grabbing Peeps and Reeses Eggs (two Easter favorites), a bag of coconut-filled Hershey’s Kisses caught my eye.  I love coconut, and since these are only available for a limited time, I snatched a bag immediately. 

If you haven’t tried them yet, the Coconut Creme variety are similar to an Almond Joy candy bar minus the almonds.  While they’re great on their own, you know it was only a matter of time before they made their way into one of my confections!

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Inspired by a childhood favorite peanut butter kiss cookie, I set out to create coconut version.  After baking a batch of butter cookies with coconut, I pressed a coconut kiss into the center of each warm cookie. 

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Now, it should be noted that because these particular kisses don’t have a solid chocolate center, they’re going to melt a bit more than a regular kiss would. 

…but I can’t recall the last time melty chocolate and coconut was a bad thing.Smile

Coconut Kiss Cookies

Makes about 2 dozen cookies

  • 1/2 cup butter, softened
  • 1/2 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 1/4 cups all-purpose flour
  • 1 1/4 cups flaked sweetened coconut
  • 1/3 cup sliced almonds
  • 24 Coconut Creme Hershey’s Kisses, unwrapped

Heat oven to 350°F.  Line two to three cookie sheets with parchment paper.

In large mixing bowl, beat butter and sugars with electric mixer on medium speed until creamy.  Add egg; beat until combined.

In separate medium mixing bowl, stir baking soda, salt, and flour.  Gradually add dry ingredients to wet ingredients; beat until well mixed.  Stir in coconut and almonds.

Drop cookie dough by heaping tablespoonful onto prepared cookie sheets, about two inches apart.  Bake 10 to 12 minutes or until golden brown.  Allow to cool about 1 minute; place Hershey’s kiss in center of each cookie. 

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