Get ready to experience a mouthwatering explosion of tropical coconut and rich chocolate that will make your taste buds dance with joy! These Chocolate Coconut Kiss Cookies are not just another dessert - they're a heavenly treat that combines the irresistible crunch of coconut with the smooth, velvety charm of chocolate kisses. Perfect for those moments when you need a little sweet escape, these cookies are so delicious, they'll become your new obsession in just one bite!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup unsweetened shredded coconut
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 24 chocolate kisses
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together the all-purpose flour and shredded coconut until well combined. Set aside.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer. Beat until the mixture becomes light and fluffy, approximately 2-3 minutes.
- Add the egg and vanilla extract to the butter-sugar mixture. Mix until fully incorporated, scraping down the sides of the bowl as needed.
- Gradually add the flour-coconut mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Using a cookie scoop or tablespoon, portion out the dough into 1-inch balls. Place them about 2 inches apart on the prepared baking sheets.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the tops are set.
- Remove the cookies from the oven and immediately press a chocolate kiss into the center of each warm cookie.
- Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Once the chocolate kisses have set, store the cookies in an airtight container at room temperature for up to 5 days.
Tips
- Ensure your butter is softened but not melted for the perfect cookie texture.
- Don't overmix the dough - this keeps the cookies tender and light.
- Press the chocolate kiss into the warm cookie immediately after baking for the best melt and attachment.
- Use a cookie scoop for uniform cookie sizes and even baking.
- Let the cookies cool completely before storing to prevent soggy bottoms.
- For extra flavor, try toasting the coconut before adding it to the dough.
- Store in an airtight container to maintain freshness and soft texture.
- If the chocolate kiss doesn't stick, you can use a small dab of melted chocolate as "glue".
Nutrition Facts
Calories: 120kcal
Carbohydrates: 14g
Protein: 1g
Fat: 7g
Saturated Fat: 5g
Cholesterol: 20mg
