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KISSES Minty Macaroon Cookie Cups


  • 1-1/2 cups MOUNDS Sweetened Coconut Flakes
  • Water
  • Green food color
  • 1/3 cup butter or margarine, softened
  • 2/3 cup sugar
  • 1/2 to 1 teaspoon mint extract
  • 1 egg
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 30 HERSHEY'S KISSES Brand Milk Chocolates


  1. Line 30 small muffin cups (1-3/4 inches in diameter) with paper or foil baking cups. Tint coconut green by placing 3/4 teaspoon water and 3 to 4 drops green food color in medium bowl or re-sealable plastic food storage bag. Add coconut. Toss with fork or shake plastic bag until coconut is evenly coated; set aside.

  2. Beat butter, sugar, 1-1/2 teaspoons water and mint extract until well blended. Add egg; beat well. Stir together flour, salt and baking soda. Gradually beat into butter mixture, beating well. Add several drops green food color to dough; blending until desired color is achieved. Refrigerate dough about 30 minutes or until firm enough to handle.

  3. Remove wrappers from chocolates. Heat oven to 350°F. Shape dough into 30 balls (each about 1 inch). Roll cookie balls in green tinted coconut; place in prepared muffin cups.

  4. Bake 14 to 16 minutes or until cookie surface is set. Cookies will appear soft and moist. Do not overbake. Let cookies cool about 3 minutes. (Center of cookie will sink.) Press chocolate into center of each cookie. Let cookies cool completely in pans on wire rack. Makes 30 cookies.