Coconut Macaroon Blossoms Recipe

Introduction

Coconut Macaroon Blossoms are a delightful twist on classic coconut cookies, featuring a sweet and chewy texture with a chocolate kiss at the center. These treats are easy to make and perfect for holiday gatherings or everyday snacking.

Ingredients

• 14 oz sweetened condensed milk
• 2 tsp vanilla extract
• 1/2 tsp almond extract
• 1/2 tsp salt
• 14 oz sweetened shredded coconut
• 36 Hershey Kisses

Instructions

1. Step 1: Preheat the oven to 325°F (163°C).
2. Step 2: Line a baking sheet with parchment paper or a silicone baking mat and set it aside.
3. Step 3: In a medium bowl, combine the sweetened condensed milk, vanilla extract, almond extract, and salt. Whisk until well blended.
4. Step 4: Gently fold in the shredded coconut until fully incorporated.
5. Step 5: Using wet hands to prevent sticking, scoop and shape the mixture into 1-inch balls, rinsing your hands as needed.
6. Step 6: Arrange the balls on the prepared baking sheet. Press down gently in the center of each ball with a small measuring spoon or the end of a wooden spoon to create a small well just big enough for the Hershey Kiss.
7. Step 7: Bake the macaroons for 15 to 17 minutes, or until they turn just golden brown.
8. Step 8: Remove the baking sheet from the oven and immediately press a Hershey Kiss into the center of each cookie. Let them cool on the baking sheet for 10 minutes.
9. Step 9: Transfer the cookies to a cooling rack to finish cooling completely before serving.

Tips & Variations

• For a richer flavor, try using dark chocolate kisses instead of milk chocolate.
• To make the macaroons extra moist, do not overbake; remove them as soon as they are lightly golden.
• You can substitute almond extract with coconut extract for a more intense coconut taste.
• Use a small cookie scoop to ensure even sizing and baking.

Storage

Store the Coconut Macaroon Blossoms at room temperature in a loosely covered container for up to one week. Avoid airtight containers to keep the cookies from becoming too soft. If you prefer, refrigerate them for longer freshness and bring to room temperature before serving. These cookies do not require reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use unsweetened shredded coconut for this recipe?

Using unsweetened shredded coconut will change the sweetness and texture of the macaroons. It’s best to stick with sweetened shredded coconut to maintain the intended chewy and sweet flavor.

What can I do if I don’t have Hershey Kisses?

You can use any small chocolate candies or drop chocolate chips into the center after baking to create a similar effect. Be sure the chocolate is set by pressing it in immediately after removing the cookies from the oven.

Coconut Macaroon Blossoms Recipe

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4.8 from 86 reviews

Coconut Macaroon Blossoms are sweet, chewy coconut cookies with a delightful twist—each cookie is topped with a melted Hershey Kiss for a perfect burst of chocolate. Easy to make and perfect for holidays or everyday treats, these macaroons combine sweetened condensed milk, shredded coconut, and extracts to create a rich, flavorful dessert.

• Author: Lily
• Prep Time: 15 minutes
• Cook Time: 17 minutes
• Total Time: 32 minutes
• Yield: 36 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Macaroon Mixture

• 14 oz sweetened condensed milk
• 2 tsp vanilla extract
• 1/2 tsp almond extract
• 1/2 tsp salt
• 14 oz sweetened shredded coconut

Topping

• 36 Hershey Kisses

Instructions

1. Preheat Oven: Preheat your oven to 325°F (163°C) and prepare a baking sheet by lining it with parchment paper or a silicone baking mat to prevent sticking.
2. Mix Wet Ingredients: In a medium bowl, whisk together the sweetened condensed milk, vanilla extract, almond extract, and salt until well combined to create the flavorful base of your macaroons.
3. Add Coconut: Gently fold in the sweetened shredded coconut, ensuring that it’s evenly coated with the condensed milk mixture for a chewy texture.
4. Form Balls: Using wet hands to prevent sticking, scoop out the mixture and shape it into 1-inch balls. Rinse your hands as needed to make shaping easier.
5. Prepare for Baking: Place the coconut balls onto the prepared baking sheet. Using a small measuring spoon or the end of a wooden spoon, press down gently in the center of each ball to create a small well just the right size to fit a Hershey Kiss later.
6. Bake Macaroons: Bake in the preheated oven for 15 to 17 minutes, or until the edges turn just golden brown, indicating they are cooked through yet still moist inside.
7. Add Chocolate Kisses: Immediately after removing the macaroons from the oven, press a Hershey Kiss into the center well of each cookie. The residual heat will slightly melt the chocolate, securing it in place.
8. Cool Cookies: Allow the cookies to cool on the baking sheet for 10 minutes so the kisses set properly, then transfer them to a cooling rack to finish cooling completely.
9. Storage: Store the cooled Coconut Macaroon Blossoms at room temperature, loosely covered, for up to one week to maintain freshness.

Notes

• Use wet hands when shaping the macaroons to avoid sticking and achieve smooth balls.
• The indentation for the Hershey Kiss should be shallow enough to hold the chocolate but not so deep to compromise the cookie’s shape.
• You can substitute almond extract with more vanilla extract if preferred.
• Store cookies in an airtight container to keep them fresh longer.
• For a nut-free version, omit or substitute almond extract accordingly.

Keywords: coconut macaroons, Hershey Kisses, easy coconut cookies, holiday cookies, chewy coconut dessert