These Coconut Macaroon Blossoms are the ultimate mash up of chewy, coconut macaroons, and classic blossom cookies. With the favorite golden coconut cookie base, that is soft and chewy topped with a rich chocolate Hershey Kiss. With just a few ingredients, and no fussy steps, these bake up like they’re straight from a cookie bakery!
Coconut Macaroon Kiss Cookies are such a fun twist on Peanut Butter Blossoms, or my ever favorite Chocolate Blossom Cookies. Instead of a traditional cookie base, you get a soft and chewy coconut cookie that is only 5 ingredients (and naturally gluten free with no flour).
They are sweet, simple, and totally adorable on a cookie plate, or enjoyed all year long!
Why You’ll Love these
- Easy to Make: These are only 6 Ingredients, and you don’t need a mixer, or to chill the dough! The cookies are ready in less than 30 minutes.
- Naturally Gluten Free: With no flour in the cookie these are naturally GF and perfect for sharing with friends, who might have that allergy.
- Great for Cookie Trays: A fun twist on the original for your cookie exchanges, or a plate for your neighbors.
- Delicious Flavor Combo: The sweetened coconut cookie pairs so nicely with the melty chocolate kiss center.
Ingredients Needed
This is a quick overview of the ingredients you’ll need for this Coconut Macaroon Blossom Recipe. Specific measurements and full recipe instructions are in the printable recipe card below.
- Sweetened Shredded Coconut
- Sweetened Condensed Milk
- Vanilla Extract
- Egg Whites
- Salt
- Hershey Kisses
How to make Coconut Macaroon Kiss Cookies
Step 1. Mix together. Add the coconut, sweetened condensed milk, and vanilla to a medium bowl and stir them together.
Step 2. Beat the Eggs. Add the egg whites and salt to a bowl and beat with an electric hand mixer until you have stiff peaks. Gently fold the egg whites into the coconut mixture.
Step 3. Form the Cookies. Scoop 1.5 TBS of the mixture onto a lined cookie sheet, about 1 inch apart (they won’t spread much). Make sure to press in any loose coconut pieces to make a mound. Lightly indent the tops with a spoon, or the bottom of a Hershey Kiss to give a place for the chocolate later.
Step 4. Bake the cookies. Bake the cookies until the bottoms are golden and the edges start to turn lightly golden too. Add the Hershey Kiss. Remove the pan from the oven and immediately press a Hershey Kiss gently into the top of the coconut cookie. Let the cookies cool on the pan for a few minutes, then transfer them to a wire rack to cool completely.
Tips and Tricks
- Use a Cookie Scoop: Use a #40 cookie scoop to keep the cookie size consistent to help all your cookies bake evenly.
- Sweetened Condensed Milk: You won’t use the whole can of sweetened condensed milk. Save it for later to enjoy in your hot cocoa, or however you want to use it, by covering it and storing it in the fridge.
- Extra Chocolate: For even more chocolate, melt some chocolate chips and drizzle the chocolate over the top of the cookies, or dip the bottom of the baked cookies into the chocolate.
Storage Instructions
Let the cookies cool completely ten you can transfer them to an airtight container for up to 1 week. The cookies can also be frozen by flash freezing them, then transferring them to a freezer safe bag and storing for up to 3 months. Thaw them in the fridge or at room temperature to enjoy again.
These Coconut Macaroon Blossoms are such a fun cookie that is so irresistible for coconut lovers. They taste like an almond joy cookie without the almonds (you could totally chop up some finely chopped almonds to add that flavor too). You’ve got chewy, sweet, coconut, with a perfect melty chocolate bite! You’ll love these all year long!
More Coconut Desserts
If you try these Coconut Kiss Cookies, please leave a 🌟 rating and let me know how it went in the comments below. I love hearing from you!
Coconut Macaroon Blossoms
Ingredients
- 14 oz Sweetened Shredded Coconut
- 3/4 cup + 2 TBS Sweetened Condensed Milk
- 1 tsp Vanilla Extract
- 2 large Egg Whites
- 1/4 tsp Salt
- 28 Hershey Kisses
Instructions
- Preheat the oven to 325 degrees Fahrenheit. Line a baking sheet with parchment paper.
- Add the coconut, sweetened condensed milk, and vanilla to a medium bowl and stir them together. 14 oz Sweetened Shredded Coconut, 3/4 cup + 2 TBS Sweetened Condensed Milk, 1 tsp Vanilla Extract
- In another bowl, beat the egg whites and the salt with a hand mixer until stiff peaks form. 2 large Egg Whites, 1/4 tsp Salt
- Carefully fold the egg whites into the coconut mixture.
- Scoop 1.5 TBS portions of the "dough" and place onto the prepared cookie sheet. Press in any stray coconut pieces (or roll the mixture into balls as needed.)
- Repeat with additional coconut mixture, placing them 1 inch apart from each other.
- Gently press the top of the coconut mixture down a little with a spoon, or the bottom of a Hershey Kiss.
- Bake for about 10 minutes, then rotate the pan from front to back. Bake for another 10-15 minutes, or until the bottoms are golden, and the sides and tops are turning golden as well.
- Remove from the oven and press a Hershey Kiss into the top of each cookie. 28 Hershey Kisses
- Let the cookies cool for several minutes then transfer to a cooling rack to cool completely.
Notes
- Use a Cookie Scoop: Use a #40 cookie scoop to keep the cookie size consistent to help all your cookies bake evenly.
- Sweetened Condensed Milk: You won’t use the whole can of sweetened condensed milk. Save it for later to enjoy in your hot cocoa, or however you want to use it, by covering it and storing it in the fridge.
- Extra Chocolate: For even more chocolate, melt some chocolate chips and drizzle the chocolate over the top of the cookies, or dip the bottom of the baked cookies into the chocolate.
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