Caramel Coconut Kiss Cookies
Dec 26, 2013 16:53:24 GMT -5
Post by PurplePuppy on Dec 26, 2013 16:53:24 GMT -5
Caramel Coconut Kiss Cookies
by Shugary Sweets
Prep Time: 25 minutes
Cook Time: 10 minutes
Ingredients (48 cookies)
1 cup butter, softened
1 cup sugar
1/4 cup milk
1 egg
1/2 tsp vanilla extract
1/2 tsp kosher salt
1 1/2 tsp baking powder
3 cup flour
48 Hershey kisses, coconut (or regular)
1 cup sweeteend shredded coconut, toasted
1/4 cup milk chocolate, melted
1/2 cup Hershey caramel topping
1 Tbsp flour
Instructions
To toast coconut, lay on baking sheet and place in 225 degree oven. Bake for about 20-30 minutes, turning every 10 minutes, until toasted. Set aside to cool.
In large mixing bowl, cream the butter and sugar together several minutes. Add egg, milk and vanilla extract. Add in the flour, salt and baking powder.
Using hands, pinch off large tablespoons of dough. Press into tart pan. Bake in a 350 degree oven for about 10 minutes. Immediately press a hershey coconut kiss into center.
Allow to cool in pan 5 minutes before removing. I use non stick tart pans, if yours tend to stick spray with baking spray first.
In small bowl, mix caramel topping with flour. Set aside.
When cookies are cool, first drizzle with caramel sauce. Sprinkle toasted coconut onto the caramel, pressing lightly. Drizzle with melted chocolate. Allow to set.
by Shugary Sweets
Prep Time: 25 minutes
Cook Time: 10 minutes
Ingredients (48 cookies)
1 cup butter, softened
1 cup sugar
1/4 cup milk
1 egg
1/2 tsp vanilla extract
1/2 tsp kosher salt
1 1/2 tsp baking powder
3 cup flour
48 Hershey kisses, coconut (or regular)
1 cup sweeteend shredded coconut, toasted
1/4 cup milk chocolate, melted
1/2 cup Hershey caramel topping
1 Tbsp flour
Instructions
To toast coconut, lay on baking sheet and place in 225 degree oven. Bake for about 20-30 minutes, turning every 10 minutes, until toasted. Set aside to cool.
In large mixing bowl, cream the butter and sugar together several minutes. Add egg, milk and vanilla extract. Add in the flour, salt and baking powder.
Using hands, pinch off large tablespoons of dough. Press into tart pan. Bake in a 350 degree oven for about 10 minutes. Immediately press a hershey coconut kiss into center.
Allow to cool in pan 5 minutes before removing. I use non stick tart pans, if yours tend to stick spray with baking spray first.
In small bowl, mix caramel topping with flour. Set aside.
When cookies are cool, first drizzle with caramel sauce. Sprinkle toasted coconut onto the caramel, pressing lightly. Drizzle with melted chocolate. Allow to set.