8 tbsp (1 stick) unsalted butter at room temperature
Zest of 1 lemon
1 egg
21 milk chocolate Hershey's kisses
Garnish
2 ½ cups sweetened coconut flakes
1 cup apricot preserve plus 2 to 3 tbsp water
Instructions
In the bowl of your electric stand mixer, fitted with the paddle attachment, cream together the butter and sugar.
Add in the egg and the lemon zest. Whisk until everything is well incorporated.
Add in the sifted flour and the baking powder.
Mix well until just combined (don't over mix).
Form walnut size balls.
Place a hershey's kiss in the middle of each ball and cover the chocolate kiss with the dough (form a smooth ball). The hershy's kiss must be in the heart of each ball).
Place the balls in a large plate and pop them in the freezer while preheating the oven to 350 °F (so that the dough balls will hold their shapes).
Place the dough balls on a baking sheet lined with parchment paper. Make sure to put them at least an inch apart from each other.
Bake for about 10 minutes or until a tooth pick inserted in the middle top comes out clean (if you insert the tooth pick inside, it will come out with chocolate).
Let the balls cool completed before garnishing.
Warn up the apricot preserve with water then strain it.
Dip each cookie ball in the apricot preserve then place it in a bowl of coconut flakes until it's well coated.
Reserve these coconut balls in an airtight container.