Coconut Macaroon Blossoms

A plate of coconut macaroon cookies topped with hershey kisses.

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!

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Course: Dessert

Cuisine: American

Keyword: coconut, Coconut Macaroon Blossom Cookies, Coconut Macaroon Blossoms, Coconut Macaroon Kiss Cookies, Coconut Macaroons, Kiss Cookies

Prep Time: 20

Cook Time: 25

Total Time: 45

Servings: Cookies

Calories: 94kcal

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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