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Dessert Recipes

Hershey's Kisses Stuffed Coconut Macaroons


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What You Need

Hershey's Kisses Stuffed Coconut Macaroons


  1. Heat oven to 350°F. Line cookie sheets with parchment paper.
  2. Stir together coconut, sweetened condensed milk, flour and almond extract in large bowl. Remove wrappers from chocolates; set aside 8.
  3. Divide coconut mixture into 16 (about 1 heaping tablespoon each) portions. Mold each portion coconut mixture around chocolate piece covering completely; shape into ball. Place on prepared cookie sheet.
  4. Bake 15 to 17 minutes or until edges are light golden brown. Cool slightly; slide parchment paper with cookies to wire rack. Cool completely.
  5. Place remaining chocolate pieces in heavy-duty (freezer) resealable food storage bag; close bag. Microwave at MEDIUM (50%) 1 minute or until softened. Knead bag until chocolate is melted and smooth. If necessary, microwave at MEDIUM an additional 10 seconds at a time, kneading after each heating, until chocolates are melted and smooth when kneaded. Cut about 1/4 inch from one corner of bag; drizzle melted chocolate over cookies. Allow chocolate to firm. Makes 16 cookies.
Number of servings (yield)

16 cookies




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