Best Coconut Kisses Recipes

COCONUT KISSES

Steps:

• Place egg white in a small bowl; let stand at room temperature for 30 minutes. Beat on medium speed until soft peaks form. Gradually beat in confectioners' sugar, 1 tablespoon at a time, on high until stiff peaks form. Fold in coconut., Drop by rounded tablespoonfuls 2 in. apart onto a parchment-lined baking sheet. Bake at 325° for 18-20 minutes or until firm to the touch. Cool for 1 minute before removing to a wire rack. Store in an airtight container.

COCONUT MACAROONS OR MACAROON KISSES

Steps:

• Preheat oven to 325 degrees. Line baking sheet with foil grease and flour foil.
• In bowl combine all ingredients and mix well.
• Drop by rounded teaspoons onto baking sheet. Lightly flatten each wit ha spoon.
• Bake 15-17 minutes. Remove from pan (if you let them cool on pan they will stick).
• To make macaroon kisses Prepare as directed and press a solid milk chocolate candy piece in the center of each cookie while still hot.

COCONUT KISSES

Steps:

• 1. Preheat oven to 350 F.
• 2. Grease a cookie sheet.
• 3. In a bowl, thoroughly mix all ingredients together into a dough.
• 4. Place the dough in a decorating bag and use the biggest star tip u can find. In a circular form make 24 indivildial cookies . Bake until golden.
• 5. Opcional*...drizzle this awesome cookies with melt semisweet chocolate for beautiful presentation and flavor.

AIP COCONUT MACAROON KISSES

Steps:

• Preheat the oven to 350°F.
• Beat yolks and erythritol until foamy.
• Add in the sweet potato starch and keep on mixing well until creamy.
• Keeping on mixing, add in the vanilla extract, apple cider vinegar, orange juice and a pinch of stevia, baking soda and sodium bicarbonate.
• Add in the whites, mix well and lastly add in the coconut flour.
• When the batter is smooth and rather solid, transfer it into a pastry bag.
• Line a baking pan with parchment paper and squeeze out dollops of batter on the pan, swirling the pastry bag around so you can give it a circular shape.
• Sprinkle your AIP Coconut Macaroons with shredded coconut and bake for 18-20 minutes.
• When the AIP Coconut Macaroons are ready, take them out of the oven, place them on a griddle and let them cool down while you prepare the Prune Chocolate Filling.
• Blend the dried prunes together with the coconut milk until creamy.
• Melt the dark chocolate over very low heat. When melted, add in the blended prunes and mix well until smooth.
• Scoop a teaspoon of Prune & Chocolate Filling on the bottom of one of the AIP Macaroons and sandwich another one on top. Continue until finished and enjoy your amazing grain free dessert!

BESITOS DE COCO (OLD FASHIONED COCONUT KISSES CANDY)

Steps:

• Combine the coconut and water in a medium pot. Bring to a boil.
• Add the brown sugar and stir. Cook on low heat until the sugar melts and the texture is thick and very sticky.
• Drop by tablespoons on a greased cookie sheet or on a cookie sheet covered with wax paper or parchment.
• Let the cookies cool down.

AIP COCONUT MACAROON KISSES

Steps:

• Preheat the oven to 350 F.
• Beat yolks and erythritol until foamy.
• Add in the sweet potato starch and keep on mixing well until creamy.
• Keeping on mixing, add in the vanilla extract, apple cider vinegar, orange juice and a pinch of stevia, baking soda and sodium bicarbonate.
• Add in the whites, mix well and lastly add in the coconut flour.
• When the batter is smooth and rather solid, transfer it into a pastry bag.
• Line a baking pan with parchment paper and squeeze out dollops of batter on the pan, swirling the pastry bag around so you can give it a circular shape.
• Sprinkle your AIP Coconut Macaroons with shredded coconut and bake for 18-20 minutes.
• When the AIP Coconut Macaroons are ready, take them out of the oven, place them on a griddle and let them cool down while you prepare the Prune Chocolate Filling
• Blend the dried prunes together with the coconut milk until creamy.
• Melt the dark chocolate over very low heat. When melted, add in the blended prunes and mix well until smooth.
• Scoop a teaspoon of Prune & Chocolate Filling on the bottom of one of the AIP Macaroons and sandwich another one on top. Continue until finished and enjoy your amazing grain free dessert!

COCONUT KISSES

Steps:

• Beat egg whites until they stand in peaks.
• Gradually add sugar, beat again until stiff.
• Carefully fold in coconut.
• Drop by teaspoonful on a cookie sheet covered with parchment paper and sprayed with veggie spray.
• Bake in a 250°F oven for 25 minutes.
• Do not preheat oven.

COCONUT KISSES BUNDT CAKE

Steps:

• Grease a bundt pan and set aside. Preheat oven to 350 degrees. In a bowl slightly microwave butter so it is soft.
• Combine eggs, milk and the condensed milk. Add shredded coconut, flour and baking powder.
• Pour batter into the prepared pan and pop it into the preheated oven.
• Bake for about 30-40 minutes or until golden and toothpick comes out clean from the center of the cake. Let cool for ten minutes and transfer to cake platter to cool.

COCONUT MACAROON KISSES

Steps:

• 1. Line large cookie sheet with waxed paper. In large bowl, combine all ingredients except candy kisses; mix well.
• 2. Drop coconut mixture by rounded tablespoons onto waxed paper. Press 1 candy kiss into top of each.
• 3. Refrigerate 30 minutes or until firm.
• 4. NOTE: Original recipe called for 1/4 cup candied red cherries and 1/4 cup candied green cherries. I couldn't find them so I used the dried cherries.

COCONUT-ALMOND KISSES

Steps:

• Heat oven to 300°F.
• Beat egg and milk with whisk in medium bowl until well blended. Stir in coconut. Let stand 5 min.
• Spoon into 40 mounds on well-greased baking sheets, using heaping teaspoonful coconut mixture for each. Press nut into center of each.
• Bake 18 to 20 min. or until golden brown. Immediately remove from baking sheets to wire racks. Cool completely.

COCONUT KISSES

Steps:

• Beat egg whites and sugar. Fold in corn flakes, nuts, and coconut. Add vanilla.
• Drop from teaspoon onto well-greased cookie sheet. Bake in moderate oven(350 degrees) 15-20 minutes.
• Place pans on damp towel; remove cookies immediately with spatula.
• If cookies stick to pan, return it to oven to soften.
• Granulated sugar may be used instead of brown sugar.

COCONUT MERINGUE KISSES

Steps:

• 1. Heat oven to 225°F. Line cookie sheets with parchment paper. Arrange chocolate chips or mini Kisses on cookie sheets.
• 2. In small bowl, combine egg whites, cream of tartar and salt; beat until soft peaks form. Gradually add sugar, beating until very stiff peaks form, about 10 minutes.
• 3. Add extract; beat 1 minute at high speed. Place meringue into piping bag with star tip. Pipe meringue over the chocolate onto the paper-lined cookie sheets.
• 4. Bake at 225°F for 2 hours or until crisp and dry. Cool 30 minutes. Remove cookies from paper. Store in an airtight container.