Ingredients for Coconut Cherry Chocolate Kiss Cookies
- 1 cup (2 sticks) softened butter
- 4 ounces cream cheese, softened
- 1 ½ cups granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- Maraschino Cherry
- Flaked Coconut
- Hershey Chocolate Kisses
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How to Make Coconut Cherry Chocolate Kiss Cookies
- Preheat oven to 350°F (175°C).
- In a large mixing bowl, cream together 1 cup (2 sticks) softened butter, 4 ounces cream cheese, and 1 ½ cups granulated sugar until light and fluffy.
- Beat in 1 large egg yolk and 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 3 cups all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in 1 cup chopped maraschino cherries and 3 cups sweetened shredded coconut.
- Cover the dough tightly and chill in the refrigerator for at least 1 hour, or until firm.
- Once chilled, shape the dough into 1-inch balls.
- Roll each ball in additional shredded coconut to coat.
- Place the coated dough balls onto ungreased baking sheets, leaving some space between each cookie.
- Bake for 10-12 minutes, or until the edges are lightly golden brown.
- Remove the baking sheets from the oven.
- Immediately press one chocolate kiss into the center of each warm cookie.
- Let the cookies cool on the baking sheet for 1 minute before carefully transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
31g
Fat
19g
Carbs
3g
