Coconut Almond Kisses Recipes

ALMOND KISS COOKIES

Steps:

• In a bowl, cream butter and sugars. Beat in egg and extract. Combine the flour, baking soda and salt; gradually add to creamed mixture. Cover and chill for 1 hour or until easy to handle., Roll into 1-in. balls, then roll in additional sugar. Place 2 in. apart on ungreased baking sheets. Bake at 325° for 13-15 minutes or until golden brown. Immediately press a chocolate kiss into the center of each cookie. Cool on wire racks. Combine glaze ingredients; drizzle over cookies.

ALMOND KISSES

Steps:

• Preheat the oven to 350 degrees F.
• Start with Alton's Sugar Cookie Dough recipe.
• On a work surface, knead the flour into the Sugar Cookie Dough until well combined. Add chopped almonds and almond extract and knead dough until evenly incorporated.
• Scoop level tablespoons of dough and roll into smooth balls between the palms of your hands. Place balls about 1 inch apart on a parchment-lined baking sheet and chill for 20 minutes. Bake until set and golden on the bottom, about 12-14 minutes. Let cool 10 minutes on the baking sheet. Stir the confectioner's sugar and sanding sugar together in a shallow dish.
• While cookies are still warm, roll in sugar mixture with a fork until completely coated, gently pressing cookies into mixture to adhere the sanding sugar. Transfer to a rack to cool completely.
• Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.
• Preheat oven to 375 degrees F.
• Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice as desired. Store in airtight container for up to 1 week.

COCONUT ALMOND CANDY

Steps:

• In a large bowl, mix coconut, potatoes, vanilla and, if desired, salt. Gradually beat in confectioners' sugar. Refrigerate, covered, until firm enough to shape, about 1 hour. , With hands dusted with confectioners' sugar, shape mixture into twenty-four 1-in. ovals. Flatten slightly, then wrap each around an almond. Place on waxed paper-lined baking sheets; freeze until firm, at least 30 minutes. , In a microwave, melt chocolate chips and butter; stir until smooth. Using a fork, dip candies in chocolate mixture; allow excess to drip off. Return to baking sheets; refrigerate until set. Store between layers of waxed paper in an airtight container in the refrigerator.

FAMOUS COCONUT-ALMOND BALLS

Steps:

• Line two cookie sheets or large flat surface with waxed paper and place large cooling rack on top. Place coconut in large bowl. Heat corn syrup, one minute in microwave, until syrup boils. Pour immediately over coconut and stir until well mixed.
• Using a tablespoon measure, shape coconut into 26 balls with hands and place on wire racks. Let rest 10 minutes, then re-roll each ball to keep loose ends from sticking out.
• Melt shortening and chocolate together in large glass bowl in microwave, or in saucepan on stovetop, stirring once or twice. Working quickly, spoon 1 tablespoon of chocolate over each ball. Lightly press an almond on top of each ball. Let balls stand until set.

COCONUT-ALMOND KISSES

Steps:

• Heat oven to 300°F.
• Beat egg and milk with whisk in medium bowl until well blended. Stir in coconut. Let stand 5 min.
• Spoon into 40 mounds on well-greased baking sheets, using heaping teaspoonful coconut mixture for each. Press nut into center of each.
• Bake 18 to 20 min. or until golden brown. Immediately remove from baking sheets to wire racks. Cool completely.

HERSHEY KISS COOKIES RECIPE

Steps:

• With mixer, mix Cake Mix, Eggs, and Oil together in medium mixing bowl until well combined.
• Place dough in fridge, and refrigerate for a minimum of 45 minutes.
• While waiting for dough to chill, line cookie sheets with parchment paper, and pour coconut flakes into small bowl and set aside.
• After dough has chilled, preheat oven to 350 degrees.
• Roll dough into small tablespoon sized balls, then roll around in coconut and press flakes onto the entire surface of the dough ball.
• Place on parchment lined cookie sheets, approx. 2 inches apart. {do not flatten dough balls}
• Bake for approx. 7 - 9 minutes, or until done. {time can vary depending on style of cookie sheets you use - nonstick vs. aluminum}
• Immediately after removing from oven carefully place an unwrapped Hershey Kiss in the center of each cookie, and gently push down.
• Allow to cool for a minute or two, then carefully transfer to cooling racks to finish cooling. ENJOY!

CHOCOLATE KISSED COCONUT MACAROONS

Steps:

• Preheat the oven to 350°F. Line 2 large baking sheets with a silicone baking mat or parchment paper.
• In a medium size mixing bowl, mix together the coconut, flour and salt.
• Add the sweetened condensed milk, beaten egg white and vanilla. Mix well. The mixture will be stiff.
• Use a 1 1/2-2 tablespoon cookie or ice cream scoop to divide the cookie dough leaving at least 2 inches apart on the baking pan. Bake for 16-18 minutes or until golden. (You can also drop using a tablespoon.)
• Remove from the oven and let stand on the pan for 1-2 minutes, then gently press a candy kiss into the center.
• Remove immediatley to a wire rack to cool completely.

HERSHEY'S KISSES MACAROON COOKIES

Steps:

• 1. Beat butter, cream cheese, and sugar with electric mixer on medium speed in large bowl until well blended. Add egg yolk, almond extract and orange juice; beat well.
• 2. Stir together flour, baking powder and salt; gradually add to butter mixture. Stir in 3 cups coconut. Cover and refrigerate 1 hour until firm enough to handle.
• 3. Meanwhile, remove wrappers from Hershey's Kisses. Preheat oven to 350°F.
• 4. When chilled enough to handle, shape dough into 1-inch balls; roll in remaining 2 cups coconut. Place on ungreased or parchment-lined cookie sheet.
• 5. Bake 10-12 minutes or until lightly browned. Immediately press Hershey's Kiss into center of each cookie. Cool 1 minute. Carefully remove to wire rack and cool completely.