Makes 16 cookies
Mmmm, macaroons! Delight your taste buds in this easy recipe for coconut macaroons with HERSHEY’S KISSES Milk Chocolates and sweetened coconut flakes. Use condensed milk to help get the texture just right.
1 bag sweetened coconut flakes (14 oz)
1 can sweetened condensed milk (14 oz) (not evaporated milk)
3 tablespoons all purpose flour
1 teaspoon almond extract
24 HERSHEY’S KISSES Brand Milk Chocolates, divided
1.Heat oven to 350 degrees. 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.
Find this recipe and more holiday treats at hersheyland.com