• 75g whole almonds
  • 125g sweetened shredded coconut
  • 100g HARIBO Chamallows
  • 2 tablespoons coconut oil
  • 2 tablespoons honey
  • 12 pieces HERSHEY’S KISSES Milk Chocolates


  1. Line cookie sheet or tray with parchment or wax paper.
  2. Place almonds in food processor; pulse until coarsely chopped. Add 1 1/4 cups coconut, HARIBO Chamallows, coconut oil and honey; process until the mixture comes together and can be pressed into l ball.
  3. Divide the mixture into 12 equal balls. (Mixture may feel greasy but will firm when chilled).
  4. Roll balls in extra coconut; place on prepared tray.
  5. Refrigerate tray and coconut balls about 10 minutes; press HERSHEY’S KISSES Milk Chocolate piece into center of each ball.
  6. Refrigerate until ready to serve. Makes 12 coconut blossoms.

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