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HERSHEY'S KISSES Caribbean Blossom Cookies

  • PRINT

SKILL LEVEL : beginnerPREP TIME : 20  Minutes

Ingredients

  Amount Per Serving % DV *
Calories140
Calories from Fat70
Total Fat8 g12% DV
Saturated Fat6 g30% DV
Trans Fat0 g
Cholesterol5 mg2% DV
Sodium70 mg3% DV
Total Carbohydrates15 g5% DV
Dietary Fiber1.0 g4% DV
Sugars11 g
Protein1 g
Vitamin A2% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron0% DV
  Amount Per Serving % DV *
Calories140
Calories from Fat70
Total Fat8 g12% DV
Saturated Fat6 g30% DV
Trans Fat0 g
Cholesterol5 mg2% DV
Sodium70 mg3% DV
Total Carbohydrates15 g5% DV
Dietary Fiber1.0 g4% DV
Sugars11 g
Protein1 g
Vitamin A2% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron0% DV
  • 48 HERSHEY'S KISSES Brand Milk Chocolates
  • 1 pouch sugar cookie mix (17.5 oz.)
  • 1/2 cup butter or margarine (1 stick) , softened
  • 1 egg
  • 1 to 1-1/2 teaspoons orange peel (optional) fresh grated
  • 4 cups MOUNDS Sweetened Coconut Flakes , divided

Directions

  • 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.

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