Miniature Mexican Kisses

By Crystie Cook

2/3 cup red raspberry jam, at room temperature

1/2 cup red raspberry syrup

2 cups flaked coconut

1/2 box (12 ounces/340 g) vanilla wafer cookies

1. In a small bowl, mix the raspberry jam with the syrup until the lumps disappear.

2. Place the coconut in a small, shallow bowl.

3. Take two cookies and dip them into the jam mixture until they’re completely coated. Press the two flat sides of the cookies together, cover them with coconut, and place them on a cookie sheet. Repeat with the remaining ingredients. Let the cookies stand at least 30 minutes before eating.

Food photo by Craig Dimond