Skip to main content

Hershey Voluntarily Recalls HERSHEY'S Chocolate Shell Topping Due to Undeclared Almonds. Click here for details!

KISSES Coconut Blossoms

Details

Time
25 minutes
Skill Level
Beginner
Yields
12 blossoms

No-bake? No problem! No-Bake KISSES Coconut Blossoms are a quick and easy spin on the timeless classic. Perfect for coconut and chocolate lovers alike, these cookies combine sweetened coconut flakes, pink marshmallows, and honey for a chewy cookie. Top them with HERSHEY’S KISSES Milk Chocolates and share!

Ingredients & Directions

Prep Time
15 minutes
Chill Time
10 minutes

Ingredients

  • 1/2 cup
    blanched almonds
  • 1 1/4 cups
    plus extra for rolling
  • 2 1/2 cups
    marshmallows light pink (abour 4-oz.)
  • 2 Tbsps
    coconut oil, melted
  • 2 Tbsps
    honey
  • 12
    HERSHEY'S KISSES Brand Milk Chocolates, unwrapped

Directions

Equipment Needed 
cookie sheet or tray Cookie Sheet or Tray
parchment paper Parchment Paper
wax paper Wax Paper
food processor Food Processor
refrigerator Refrigerator
1

Line cookie sheet or tray with parchment or wax paper.

2

Place almonds in food processor; pulse until coarsely chopped. Add 1-1/4 cups coconut, marshmallows, coconut oil and honey; process until the mixture comes together and can be pressed into a ball.

Tip

If you can't find pink marshmallows, add 2 to 3 drops liquid red or pink food color when processing coconut mixture.

3

Divide the mixture into 12 equal balls. (Mixture may feel greasy but will firm when chilled). Roll balls in extra coconut; place on prepared tray.

4

Refrigerate tray and coconut balls about 10 minutes; press chocolate piece into center of each ball. Refrigerate until ready to serve.

Additional questions?