Jolly
Candy Description
Hershey's Kisses Milk Chocolate, 40-Ounce Bags
Hershey’s Kisses Milk Chocolate is the perfect candy for sharing and savoring. Use Hershey’s Kisses Milk Chocolate in your favorite recipes, your home’s candy dish, or as a favor at your next party.
Perfect in Baked Goods
Add a special touch to your favorite baked treats like macaroon cookies with Hershey’s Kisses Milk Chocolate.
Makes Any Party Sweeter
Classic Hershey’s Kisses Milk Chocolate is easy to personalize for showers, parties, holidays, and other occasions.
Sweet, Satisfying Snack
Keep a handful on your desk at work for a satisfying sweet snack.
The Hershey Legacy
The story of Hershey’s Chocolate begins with Milton S. Hershey. Raised as a poor farm boy, Hershey became fascinated with chocolate-making at the 1893 World’s Columbian Exposition. Hershey founded the Hershey Chocolate Company in 1894, and built the world’s largest chocolate factory in 1903. He then created the industrial town of Hershey, Pennsylvania, where workers enjoyed comfortable homes, inexpensive public transport, and quality public schools. In 1909, Hershey and his wife established a school for orphan boys. Hershey eventually endowed the bulk of his wealth to this school, including ownership of the Hershey Chocolate Company. For more than a century, the Milton Hershey School has enriched the lives of countless children in need. The town of Hershey, Pennsylvania has provided employment, recreation, and culture. and The Hershey Company has brought smiles to people around the world.
Kisses Macaroon Cookies Recipe
1. Beat butter, cream cheese, and sugar in large bowl until well blended. Add egg yolk, almond extract, and orange juice; beat well. Stir together flour, baking powder, and salt; gradually add to butter mixture, beating until well blended. Stir in three cups coconut. 2. Cover; refrigerate one hour or until firm enough to handle. Remove wrappers from chocolates. Heat oven to 350°F. Shape dough into one-inch balls; roll balls in remaining two cups coconut. Place on ungreased cookie sheet. 3. Bake ten to twelve minutes or until lightly browned. Remove from oven; immediately press chocolate into center of each cookie. Cool one minute; carefully remove from cookie sheet to wire rack. Cool completely. Makes about 48 cookies.
Ingredients
- 1/3 cup butter or margarine, softened
- 1 package (3 ounce) cream cheese, softened
- 3/4 cup sugar
- 1 egg yolk
- 2 teaspoons almond extract
- 2 teaspoons orange juice
- 1-1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 5 cups Mounds Sweetened Coconut Flakes, divided
- 48 Hershey’s Kisses Milk Chocolate
