Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings 21
Ingredients
- 2 cups all purpose flour
- 2 tsp baking powder
- ½ cup granulated sugar
- 8 tbsp (1 stick) unsalted butter at room temperature
- Zest of 1 lemon
- 1 egg
- 21 milk chocolate Hershey’s kisses
Garnish
- 2 ½ cups sweetened coconut flakes
- 1 cup apricot preserve plus 2 to 3 tbsp water
Instructions
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In the bowl of your electric stand mixer, fitted with the paddle attachment, cream together the butter and sugar.
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Add in the egg and the lemon zest. Whisk until everything is well incorporated.
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Add in the sifted flour and the baking powder.
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Mix well until just combined (don’t over mix).
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Form walnut size balls.
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Place a hershey’s kiss in the middle of each ball and cover the chocolate kiss with the dough (form a smooth ball). The hershy’s kiss must be in the heart of each ball).
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Place the balls in a large plate and pop them in the freezer while preheating the oven to 350 °F (so that the dough balls will hold their shapes).
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Place the dough balls on a baking sheet lined with parchment paper. Make sure to put them at least an inch apart from each other.
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Bake for about 10 minutes or until a tooth pick inserted in the middle top comes out clean (if you insert the tooth pick inside, it will come out with chocolate).
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Let the balls cool completed before garnishing.
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Warn up the apricot preserve with water then strain it.
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Dip each cookie ball in the apricot preserve then place it in a bowl of coconut flakes until it’s well coated.
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Reserve these coconut balls in an airtight container.