Ingredients
Scale
- 14 oz sweetened condensed milk
- 2 tsp vanilla extract
- 1/2 tsp almond extract
- 1/2 tsp salt
- 14 oz sweetened shredded coconut
- 36 Hershey Kisses
Instructions
- Preheat oven to 325F.
- Line a baking sheet with parchment paper or silicone baking mat and set aside.
- Add sweetened condensed milk, vanilla extract, almond extract and salt to a medium bowl. Whisk to combine.
- Fold in shredded coconut.
- Scoop out mixture and form into 1 inch balls. Use wet hands to shape balls, rinsing hands as needed.
- Place the balls on the prepared baking sheet.
- Press down on the center of the balls to form a small well using a small measuring spoon or the end of a wooden spoon.
- Bake just until golden brown.
- Remove from oven and immediately press the Hershey kiss into the top of each cookie.
- Let cool for 10 minutes on baking sheet. Remove cookies to a cooling rack to finish cooling.
- Store at room temperature, loosely covered, for up to 1 week.
Notes
These cookies are naturally gluten free and require just a handful of ingredients. Wet your hands with water to make shaping the balls super easy, rinsing as needed. Watch the baking time carefully to ensure the cookies are golden brown but not overdone.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 120
- Sugar: 14
- Sodium: 95
- Fat: 6
- Saturated Fat: 5
- Unsaturated Fat: 1
- Trans Fat: 0
- Carbohydrates: 16
- Fiber: 1
- Protein: 1
- Cholesterol: 5