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
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
- 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
