Coconut Cherry Chocolate Kiss Cookies: A Sweet Nostalgia

I can still remember the anticipation, a dizzying mix of excitement and sugary longing, as my grandmother and I would stand side-by-side in her sun-drenched kitchen, carefully unwrapping each glistening Hershey’s Kiss. The rhythmic peel of the foil, the flash of silver, the promise of chocolate… it was a ritual as sacred as any holiday tradition. These weren’t just cookies; they were edible bursts of love, each coconut-covered sphere a tiny vessel of joy waiting to be devoured. Baking them now always brings a flood of those warm, fuzzy memories.

Recipe Overview

• Prep Time: 45 minutes
• Cook Time: 10-12 minutes
• Total Time: 55-57 minutes
• Servings: 54
• Yield: 4.5 dozen cookies
• Dietary Type: Not specified

Ingredients

• 1/3 cup butter or 1/3 cup margarine, softened
• 1 (3 ounce) package cream cheese
• 2/3 cup sugar
• 1 egg yolk
• 1 teaspoon vanilla
• 1 1/4 cups flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup maraschino cherries, chopped
• 14 ounces flaked coconut (5 cups)
• 54 Hershey’s Chocolate Kisses (9 oz package, unwrapped)

Equipment Needed

• Large mixer bowl
• Cookie sheet
• Wire racks

Instructions

1. Prepare the Dough: In a large mixer bowl, cream together the softened butter (or margarine), cream cheese, and sugar until the mixture is light and fluffy. This step is crucial for achieving a tender cookie. Don’t rush it! Scrape down the sides of the bowl periodically to ensure everything is evenly incorporated.

2. Add Wet Ingredients: Add the egg yolk and vanilla extract to the creamed mixture. Beat well until combined. The egg yolk adds richness and helps bind the dough.

3. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. A touch of almond extract would intensify the cherry flavor.

4. Combine Wet and Dry: Gradually add the dry ingredients to the creamed mixture, mixing until just combined. Be careful not to overmix, as this can develop the gluten in the flour and result in a tough cookie.

5. Incorporate Cherries and Coconut: Stir in the chopped maraschino cherries and 3 cups of the flaked coconut. Ensure the cherries are evenly distributed throughout the dough for consistent flavor in every bite.

6. Chill the Dough: Cover the dough tightly with plastic wrap and chill in the refrigerator for at least 1 hour, or until firm enough to handle. Chilling prevents the cookies from spreading too much during baking.

7. Preheat the Oven: Preheat your oven to 350°F (175°C).

8. Shape the Cookies: Remove the dough from the refrigerator and shape it into 1-inch balls. Your hands might get a little sticky, but don’t be tempted to add more flour, or the cookies could become dry.

9. Coat in Coconut: Roll each dough ball in the remaining 2 cups of flaked coconut, ensuring they are completely coated. This creates a beautiful and flavorful crust.

10. Bake: Place the coconut-covered dough balls on an ungreased cookie sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are lightly browned. Keep a close eye on them, as baking times can vary depending on your oven.

11. Add the Kisses: Remove the cookies from the oven. Immediately press one unwrapped Hershey’s Chocolate Kiss into the center of each cookie. The heat from the cookie will slightly melt the chocolate, helping it adhere.

12. Cool: Let the cookies cool on the baking sheet for 1 minute before carefully transferring them to wire racks to cool completely. This allows the chocolate to set properly.

Expert Tips & Tricks

• Soften Smart: Ensure your butter and cream cheese are properly softened for easy creaming. Letting them sit at room temperature for about 30 minutes usually does the trick. Don’t microwave them, or they might melt!

• Cherry Flavor Boost: A few drops of almond extract will really make the cherry flavor pop. Just be careful not to overdo it, as almond extract can be quite potent.

• Coconut Toasting: For an even more intense coconut flavor, lightly toast the flaked coconut in a dry skillet before using it. Just watch it carefully, as it can burn quickly.

• Even Baking: Use an oven thermometer to ensure your oven is accurately calibrated. Rotating the cookie sheet halfway through baking can also help ensure even browning.

• Prevent Spreading: If your cookies are spreading too much, try chilling the dough for a longer period. You can even chill the baking sheet for a few minutes before baking.

Serving & Storage Suggestions

These Coconut Cherry Chocolate Kiss Cookies are best served slightly cooled, when the chocolate is still melty and the coconut is fragrant. They make a beautiful addition to any dessert platter or cookie exchange.

To store, keep them in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them for up to 2 months. Simply thaw them at room temperature before serving. They are also delicious with a scoop of vanilla ice cream or a glass of cold milk!

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	95.2 kcal	N/A
Calories from Fat	N/A	52%
Total Fat	5.5 g	8%
Saturated Fat	3.8 g	19%
Cholesterol	9.2 mg	3%
Sodium	59.4 mg	2%
Total Carbohydrate	10.9 g	3%
Dietary Fiber	0.5 g	2%
Sugars	7.9 g	N/A
Protein	1.1 g	2%

Variations & Substitutions

• Gluten-Free: Substitute the all-purpose flour with a gluten-free blend. Be sure to add a binding agent like xanthan gum to help hold the cookies together.
• Dairy-Free: Use a dairy-free butter substitute and dairy-free cream cheese. Coconut oil can also be used in place of butter.
• Nut-Free: Ensure all ingredients are processed in a nut-free facility.
• Different Extracts: Experiment with other extracts like peppermint or orange for a different flavor profile.
• Chocolate Chips: Use mini chocolate chips instead of Hershey’s Kisses if desired.

FAQs (Frequently Asked Questions)

Q: Can I make the dough ahead of time?
A: Absolutely! The dough can be made up to 2 days in advance and stored in the refrigerator. Just be sure to wrap it tightly to prevent it from drying out.

Q: My cookies are spreading too much. What can I do?
A: This is usually caused by the dough being too warm. Try chilling the dough for a longer period, or even chilling the baking sheet for a few minutes before baking.

Q: Can I freeze the baked cookies?
A: Yes! Once the cookies are completely cooled, you can freeze them in an airtight container for up to 2 months. Thaw at room temperature before serving.

Q: Do I have to use maraschino cherries?
A: No, you can use other types of cherries or even dried cranberries for a different twist.

Q: Can I use a stand mixer instead of a hand mixer?
A: Yes, a stand mixer works perfectly for this recipe. Use the paddle attachment to cream the ingredients together.

Final Thoughts

These Coconut Cherry Chocolate Kiss Cookies are more than just a treat; they’re a little bite of nostalgia, a sweet reminder of simpler times. Whether you’re baking them for a holiday gathering, a special occasion, or simply to satisfy a sweet craving, I encourage you to give this recipe a try. Don’t be afraid to put your own spin on it, and most importantly, have fun! Let me know how they turn out!