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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.

Ingredients

Scale

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

Find it online: https://dinewithlily.com/coconut-macaroon-blossoms-recipe/