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Coconut Kiss Spritz Cookies

Carrie @ poet in the pantry
Prep Time 15 mins
Cook Time 56 mins
Total Time 1 hr 11 mins
Course Cookie
Servings 11 dozen


  • 1 1/2 cups unsalted butter softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup unsweetened shredded macaroon coconut very finely shredded
  • 1/4 teaspoon fine sea salt
  • 1 teaspoon dried orange peel powder
  • 1 teaspoon baking powder
  • 3 cups all-purpose flour
  • 1 cup milk chocolate Mini Kisses


  • Preheat oven to 375 degrees Fahrenheit. Get out 2 rimmed nonstick cookie sheets and set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar, beating for about 3 minutes or until light and fluffy.
  • Add the egg and mix until incorporated.
  • Add the vanilla extract and coconut, mixing until well blended.
  • Add the salt, orange powder, baking powder, and with the mixer on medium-low, gradually add the flour, mixing until just incorporated (you may have to turn up the speed as more flour is added if it becomes too much of a load on your mixer).
  • Fill cookie press chamber, affix desired disk, and press out cookies on cookie sheets; you can place them pretty close together, as they will not spread.
  • Bake for about 8 minutes, or until golden brown on the edges.
  • Remove from oven and press a mini kiss in the middle of each cookie, then remove to wire racks to cool completely.
  • Let cookie sheet cool completely before pressing more cookies on it.


It is imperative that you do not grease or line the cookie sheets with parchment paper. The dough will not stick otherwise.