Want a delicious blossom cookie that comes together lickety-split with no oven needed? Say hello to this heavenly no-bake HERSHEY'S KISSES Coconut Blossoms recipe. The coconut and chocolate lovers in your life will adore these delectable cookies with sweetened coconut flakes, pink marshmallow and honey to create a chewy textured cookie. Top with a rich and creamy HERSHEY'S KISSES Milk Chocolate Candy, and you're ready to share the love. This KISSES Coconut Blossoms recipe is perfect for those hot summer days when you want to avoid heating up the oven. Whip up a batch today!
Looking for more unique and delicious blossom cookie recipes? Check out our Twists on the Iconic Peanut Butter Blossoms Cookie.
Line cookie sheet or tray with parchment or wax paper.
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.
If you can't find pink marshmallows, add 2 to 3 drops liquid red or pink food color when processing coconut mixture.
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.
Refrigerate tray and coconut balls about 10 minutes; press chocolate piece into center of each ball. Refrigerate until ready to serve.
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet 2,000 calories a day is used for general nutritional advice.