Well, isn’t this a lovely bunch of coconuts? Only, you know, there are no coconuts.
Although this recipe is for Mint Milano Cookies, you can always trade out the flavor for plain chocolate or orange chocolate. Such lovely possibilities abound.
Makes about 42 sandwich cookies.
Preheat oven to 350°F.
- 1 stick (1/2 cup) unsalted butter, softened
- 2 cups sugar
- 2 eggs
- 1 1/2 cups flour
- 1 teaspoon sea salt
- 1 – 10 ounce bag Hershey’s Kisses With Mint Truffle (or 10 ounce mint chocolate candy bar)
Cream together butter and sugar. Add eggs and beat until well combined, stopping to scrape down sides of bowl as needed. Mix in flour & sea salt.
Line about 4 baking sheets with parchment paper.
Place half of cookie dough in large decorating bag. You can use a round tip if you have one to make more perfectly shaped cookies, but it’s not necessary.
Draw about a three-inch line of cookie dough onto parchment paper. Try to keep cookies all the same size. Leave space in between each for spreading. You can fit a dozen cookies on each tray.
Bake for about 12 minutes or until edges are golden brown.
Cookies will be chewy at first and get crispier as they cool.
When cookies are cool, melt Hershey’s kisses in microwave or over double boiler until about halfway melted. Then remove from heat and stir until fully melted.
Using a spatula, carefully frost the bottom of one cookie then place a second cookie on top, sandwiching them together. You can place cookies back on sheet pan and cool quicker in fridge if you’d like to speed up the cooling process – and we all know we do.