Coconut Macaroon Blossoms Recipe

Introduction

Coconut Macaroon Blossoms are a delightful twist on classic macaroons, featuring a chewy coconut base topped with a melty chocolate kiss. These sweet treats are perfect for holidays, parties, or anytime you crave a simple, homemade cookie with a touch of elegance.

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 your oven to 325°F (165°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, whisk together the sweetened condensed milk, vanilla extract, almond extract, and salt until combined.
4. Step 4: Fold the shredded coconut into the condensed milk mixture until evenly mixed.
5. Step 5: Using wet hands, scoop and shape the mixture into 1-inch balls, rinsing your hands as needed to prevent sticking.
6. Step 6: Place the coconut 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 large enough for a Hershey Kiss.
7. Step 7: Bake for 15 to 17 minutes, or until the edges are 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. Allow the cookies to cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
9. Step 9: Store the cooled macaroons at room temperature, loosely covered, for up to one week.

Tips & Variations

• For a nutty twist, replace almond extract with a few drops of coconut extract or leave it out for pure coconut flavor.
• Use different flavored chocolate kisses like caramel or mint for a fun variation.
• To prevent sticking, keep your hands wet when shaping the macaroons.
• Try dipping the bottoms of cooled macaroons in melted chocolate for extra indulgence.

Storage

Store these coconut macaroon blossoms at room temperature in a loosely covered container for up to one week. Avoid airtight containers to keep the coconut texture chewy. They can be gently reheated in a microwave for a few seconds to soften the chocolate if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use unsweetened coconut instead of sweetened shredded coconut?

Yes, but the macaroons will be less sweet. You may want to add a tablespoon of sugar or honey to balance the flavor.

What can I use instead of Hershey Kisses?

You can substitute with small chocolates, mini peanut butter cups, or chocolate chips pressed into the center after baking.

Coconut Macaroon Blossoms Recipe

Print Recipe

★★★★★

4.5 from 148 reviews

These Coconut Macaroon Blossoms are chewy, sweet, and irresistibly delicious cookies featuring shredded coconut and sweetened condensed milk, topped with a melted Hershey kiss for a perfect sweet finish. Easy to make and perfect for celebrations or an everyday treat.

• Author: Marco
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 36 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cookies

• 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 the Oven: Preheat your oven to 325°F (163°C) to prepare for baking the macaroons.
2. Prepare Baking Sheet: Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure easy cleanup.
3. Mix Wet Ingredients: In a medium bowl, add the sweetened condensed milk, vanilla extract, almond extract, and salt. Whisk together until fully incorporated.
4. Add Coconut: Fold the shredded coconut into the wet mixture gently until evenly combined without crushing the coconut texture.
5. Form Macaroon Balls: Using wet hands to prevent sticking, scoop and shape the mixture into 1-inch balls. Rinse hands as needed while shaping.
6. Indent Centers: Place the balls on the prepared baking sheet. Using a small measuring spoon or the end of a wooden spoon, gently press down the center of each ball to create a small well, just large enough to hold the Hershey Kiss later.
7. Bake: Bake in the preheated oven for 15 to 17 minutes or until the edges and tops are lightly golden brown.
8. Add Hershey Kisses: Remove the baking sheet from the oven and immediately press one Hershey Kiss into the center of each cookie. Allow the cookies to cool on the baking sheet for 10 minutes to let the chocolate set.
9. Cool Completely: Transfer the cookies to a cooling rack to finish cooling completely before serving or storing.
10. Store: Keep the macaroons stored loosely covered at room temperature for up to one week to maintain freshness.

Notes

• Wetting your hands before shaping the macaroons prevents sticking and helps form smooth balls.
• Be careful not to press too hard when making the indentation as the cookies are delicate before baking.
• Use parchment or silicone mats to ensure easy removal and avoid sticking.
• These macaroons freeze well for up to 2 months. Thaw at room temperature.
• You can substitute dark or milk chocolate kisses for variety.

Keywords: coconut macaroons,coconut cookies,Hershey kiss cookies,easy coconut dessert,holiday cookies