Coconut Caramel Blossom Cookies
Ingredients
For the Cookies
- 1 C butter room temperature
- ⅔ C sugar
- 2 egg yolks
- 1 teaspoon vanilla
- 2 ¼ C all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
- 1 egg beaten
- 1 C sweetened flaked coconut
- 1 bag caramel filled Hershey kisses
Instructions
- Preheat oven to 350°
- Cream butter and sugar until smooth. Add egg and vanilla and combine.
- Mix in flour, baking powder and salt and beat until no dry spots remain. The dough will be stiff and possibly crumbly.
- Scoop dough into about 1½ teaspoonful rounds and roll into smooth balls.
- Dip each ball into the beaten egg and roll in the coconut.
- Place on a lined cookie sheet and bake for about 9 minutes or until the coconut is starting to toast. Press a kiss into the top of each cookie ball, pressing just a bit to cause it to "blossom" or spread and crack.
- Return cookies to the oven for and additional 1-2 minutes to let the kisses slightly softened and adhere to the cookie.
- Remove from cookie sheet and let cool completely. Or not.