If you’re looking for a sweet treat that’s equal parts chewy, chocolatey, and utterly delightful, you’ve got to try my Coconut Macaroon Blossoms with Chocolate Kisses Recipe. These cookies are a nostalgic classic with a fun twist, and trust me, they’re one of those recipes you’ll want to keep in your baking rotation forever. They’re naturally gluten free, ultra-simple, and the gooey kisses on top just take them over the edge. Keep reading — you’re going to love how easy and delicious this is!
Why You’ll Love This Recipe
- Simple Ingredients: The recipe uses just a handful of pantry staples that work perfectly together for that chewy, coconutty goodness.
- Perfect Texture: You get that ideal chewy outside with soft, melty chocolate centers – a real crowd-pleaser.
- Gluten Free & Versatile: Naturally gluten free and easy to customize, making them great for almost any occasion.
- Quick to Make: From mixing to baking, these cookies come together quickly — perfect when you need a last-minute dessert fix.
Ingredients You’ll Need
Every ingredient here does double duty: the condensed milk binds and sweetens, while the coconut adds that classic chew. Plus, those little chocolate kisses are the secret charm you’ll be glad you added, promise!
- Sweetened Condensed Milk: Acts as both the sweetness and the glue, so don’t swap it for evaporated milk — it changes the texture completely.
- Vanilla Extract: Gives a warm, inviting flavor base that complements coconut perfectly.
- Almond Extract: Just a dash to add a subtle nutty note that deepens the flavor without overpowering.
- Salt: A pinch to balance the sweetness and bring out all those lovely flavors.
- Sweetened Shredded Coconut: I always use the fine shred for the best texture, but medium works too if that’s what you have.
- Hershey Kisses: Classic choice! They melt just right on top, creating that signature “blossom” look and taste.
Variations
I like to switch things up depending on the season or occasion. Coconut Macaroon Blossoms with Chocolate Kisses Recipe lends itself well to all kinds of tweaks that keep it interesting without complicating the process.
- Dark Chocolate Kisses: When I swapped in dark chocolate kissed, it gave the cookies a richer edge that even my chocolate purist husband noticed and loved.
- Add Toasted Nuts: Toss in a handful of chopped toasted almonds or macadamia nuts for a crunchy contrast – they add great texture.
- Extract Swap: Try orange or lemon extract instead of almond for a bright citrus twist that’ll surprise everyone.
- Chocolate Drizzle: After baking, drizzle melted chocolate over the cooled macaroons for a fancy finish that’s perfect for gifting.
How to Make Coconut Macaroon Blossoms with Chocolate Kisses Recipe
Step 1: Mix the Magic
Start by preheating your oven to 325°F. Next, grab a medium bowl and whisk together the sweetened condensed milk, vanilla extract, almond extract, and salt. This simple mixture is the heart of the recipe. I like to whisk just until everything is combined to avoid over-mixing, which can affect the texture of the macaroons.
Step 2: Fold in the Coconut
Gently fold in the shredded coconut. I learned the hard way not to dump it all in at once—folding helps keep the coconut evenly coated and the mixture sticky enough to hold together when scooped. The texture should be thick and tacky.
Step 3: Shape Your Blossoms
Using wet hands—trust me, it makes a world of difference!—form the mixture into 1-inch balls. Wetting your hands keeps the coconut from sticking and makes shaping easier. Place the balls on a parchment-lined baking sheet, spaced about an inch apart.
Step 4: Create the Kiss Wells
Press down lightly on the center of each ball using a small measuring spoon or the end of a wooden spoon. You want a shallow well just big enough for the Hershey’s Kiss to nestle into—don’t press too deep or the kiss won’t stay put while baking.
Step 5: Bake and Add the Final Touch
Bake for 15 to 17 minutes or until the edges just start turning golden brown. The smell will be incredible—it’s one of my favorite moments! As soon as you pull the sheet from the oven, press a Hershey Kiss into the center of each cookie. The cookies are still hot, so the chocolate softens but won’t completely melt away.
Step 6: Cool and Enjoy
Let your Coconut Macaroon Blossoms cool on the baking sheet for about 10 minutes, then transfer them to a wire rack to finish cooling completely. This helps them set without becoming soggy on the bottom.
Pro Tips for Making Coconut Macaroon Blossoms with Chocolate Kisses Recipe
- Wet Hands Are Your Friend: Using wet hands to shape the macaroons stops the sticky coconut mixture from gluing to your fingers—game changer in comfort and speed.
- Don’t Skip the Well: Pressing a well before baking ensures your kiss fits perfectly and stays centered without sliding off.
- Watch the Bake Time: Bake just until edges turn golden to keep the centers soft and chewy rather than dry and crumbly.
- Press Kisses ASAP: Adding the kisses immediately after baking lets them melt slightly from residual heat, holding the perfect shape and texture.
How to Serve Coconut Macaroon Blossoms with Chocolate Kisses Recipe
Garnishes
I personally keep it simple and stunning by sprinkling a little flaky sea salt over the chocolate just after pressing in the kisses — it creates a lovely salty-sweet contrast that I adore. For holiday occasions, a dusting of edible gold glitter or powdered sugar makes these cookies extra festive and gift-worthy.
Side Dishes
These Coconut Macaroon Blossoms pair beautifully with a hot cup of coffee or tea — perfect for an afternoon pick-me-up. At parties, I often serve them alongside fresh fruit platters or light whipped cream dips to balance their sweetness.
Creative Ways to Present
For special occasions, I like arranging them in a flower shape on a pretty platter with pastel paper liners underneath each blossom. Individually wrapped in clear cellophane tied with a ribbon, they also make delightful homemade gifts that look as good as they taste.
Make Ahead and Storage
Storing Leftovers
Store your macaroons in an airtight container at room temperature for up to one week. I like keeping them loosely covered to maintain their chewy texture without sweating inside the container. They stay fresh longer than you’d expect!
Freezing
You can freeze these cookies for up to 3 months — just place them in a single layer on a baking sheet first to freeze solid, then transfer to a freezer-safe container or bag. Thaw them at room temperature before enjoying, and they taste almost freshly baked.
Reheating
If you want to warm leftovers, pop a few in the microwave for 10-15 seconds or place them in a low oven (about 300°F) for 5 minutes. This softens the coconut and re-melts the chocolate slightly, bringing back that fresh-baked feeling.
FAQs
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Can I use unsweetened shredded coconut for this recipe?
While you could substitute unsweetened shredded coconut, keep in mind that it will reduce the overall sweetness and may change the texture a bit. If you do use unsweetened, you might want to add a bit more sweetened condensed milk or a touch of sugar to balance the flavor.
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What can I substitute for Hershey Kisses?
If you can’t find Hershey Kisses, small chocolate chips or mini chocolate chunks work just as well. You can press them in post-baking as you would the kisses. Just keep in mind that the classic shape and size of the Kiss creates that signature “blossom” look.
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How do I prevent my macaroons from sticking to the baking sheet?
Lining your baking sheet with parchment paper or a silicone baking mat is key. Both create a non-stick surface that makes removing your macaroons a breeze without breaking or sticking.
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Are these macaroons gluten free?
Yes! This Coconut Macaroon Blossoms with Chocolate Kisses Recipe is naturally gluten free since it contains no flour. Just ensure your vanilla and almond extracts are gluten-free certified if that’s a concern.
Final Thoughts
I absolutely love how this Coconut Macaroon Blossoms with Chocolate Kisses Recipe brings together two of my favorite flavors — coconut and chocolate — in such an easy, inviting way. The first time I made these, my family went crazy for them, and honestly, I did too. They’re the kind of cookie that’s quick enough to whip up on a whim but special enough for holidays, gifts, or just treating yourself after a long day. I hope you’ll give these a try and enjoy every coconutty, kiss-topped bite as much as I do!
Print
Coconut Macaroon Blossoms with Chocolate Kisses Recipe
- Prep Time: 5 minutes
- Cook Time: 17 minutes
- Total Time: 22 minutes
- Yield: 36 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
These Coconut Macaroon Blossoms are a delightful twist on the classic coconut macaroon, combining sweet shredded coconut with creamy condensed milk and topped with rich Hershey’s Kisses. Perfectly golden and chewy with a chocolate center, they are naturally gluten-free and an easy, festive treat.
Ingredients
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
- 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.
- Mix Wet Ingredients: In a medium bowl, whisk together the sweetened condensed milk, vanilla extract, almond extract, and salt until well combined.
- Combine with Coconut: Gently fold the shredded coconut into the wet mixture, ensuring all the coconut is evenly coated.
- Form Cookies: Using wet hands to prevent sticking, scoop out the mixture and shape into 1-inch balls. Rinse hands as needed to shape smoothly.
- Prepare for Baking: Arrange the coconut balls on 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 large enough to hold a Hershey Kiss later.
- Bake: Bake the coconut balls for 15 to 17 minutes or until they turn just golden brown around the edges.
- Add Chocolate: Remove the baking sheet from the oven. While the cookies are still warm, immediately press a Hershey Kiss into the center well of each cookie.
- Cool: Let the cookies cool on the baking sheet for 10 minutes, then transfer them to a wire rack to finish cooling completely.
- Storage: Store the cooled cookies at room temperature, loosely covered, for up to 1 week.
Notes
- These Coconut Macaroon Blossoms combine a timeless classic with chocolate for a match made in heaven.
- They are naturally gluten-free, making them a great option for those with gluten sensitivities.
- A simple recipe with just a handful of ingredients that’s perfect for festive occasions like Christmas.
- Use wet hands to shape the macaroons to prevent sticking and help maintain their shape.
- Press the chocolate kisses in immediately after baking so they soften slightly and adhere perfectly.
Nutrition
- Serving Size: 1 cookie
- Calories: 114 kcal
- Sugar: 13 g
- Sodium: 79 mg
- Fat: 6 g
- Saturated Fat: 5 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 5 mg
