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Caribbean Blossoms Recipe

Caribbean Blossoms


  • 48 HERSHEY'S KISSES Brand Milk Chocolates
  • 1 pouch (17.5 oz.) sugar cookie mix
  • 1/2 cup (1 stick) butter or margarine, softened
  • 1 egg
  • 1 to 1-1/2 teaspoons fresh grated orange peel (optional)
  • 4 cups MOUNDS Sweetened Coconut Flakes, divided


  1. Heat oven to 375°F. Remove wrappers from chocolates.

  2. Stir together cookie mix, butter, egg and orange peel, if desired until soft dough forms. Mix in 2 cups coconut. Shape dough into 48 (about 1-inch)balls. Roll balls in remaining coconut; place on ungreased cookie sheet.

  3. Bake 9 to 11 minutes or until edges of cookies are lightly browned. Cool slightly; press chocolate into center of each cookie. Remove from cookie sheet to wire rack. Cool completely. Makes 48 cookies.