Chocolate and Coconut Kisses

These delicious little cakes will disappear very quickly.  My husband stated that he could become addicted to them! They are based on a recipe from Woman’s Weekly, but with the addition of coconut to provide additional flavour.  Makes 12.


150g (5oz) ground almonds
40g (1.5 oz) desiccated coconut
20g (0.5 oz) flaked almonds – broken into small pieces (I used a pestle and mortar)
200g (7oz) caster sugar
200g (7oz) butter – softened
225g (8oz) plain flour
20g (1oz) cocoa powder

Filling
45g (1.5 oz) butter – softened
100g (3.5oz) icing sugar
Half teaspoon vanilla extract
60g (2oz) dark chocolate – melted

To make

Line two baking trays with baking parchment

Mix together the ground almonds, flaked almonds, desiccated coconut, caster sugar, butter, flour and cocoa in a bowl until a soft dough is formed.  Using your hands, form the mixture into a sausage shape and chill for one hour or until firm.

Heat the oven to 200 C or gas Mark 6.

Cut the sausage shape into 24 equal pieces (they will be approx. 36 grams each).  Roll each piece into a ball and place on the baking tray.  Allow 5cm (2in) between each one.

Bake in the oven until the crust has split and is crisp, but the middle is still a little soft.  Leave on the trays for 5 minutes before transferring them to a cooling rack to cool completely.

Make the filling by beating the butter until it is soft and fluffy.  Add the icing sugar a little at a time until it is all incorporated.  Add the vanilla extract.  Finally add the melted butter a little at a time, mixing well between each addition.

When the biscuits are cold, sandwich two together with the filling to make twelve kisses.

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