These Chocolate Kissed Coconut Macaroons are a spinoff combining classic macaroons and blossom cookies. The simple cookie dough for these cookies bakes slightly chewy on the inside with a crisp toasted coconut exterior. The crowning touch is a chocolate candy kiss pressed into the centers after baking making them positively addictive.
How Are These Different From Classic Macaroons?
Classic coconut macaroons are often made using strictly egg whites and a small amount of cream of tartar to bind the mixture together. They’re light, airy and delicious. These macaroon cookies are my absolute favorite. Unlike classic macaroons, this variation includes flour, which makes them a bit more cookie-like with a soft and chewy center and a crispy exterior. My two favorite things. I’m the one who wants the corner and edges of the brownie only, you can keep the center. I make these as often without chocolate kisses as I do with a chocolate center. Either way, we love them, and they never last long in my cookie jar.
Other Macaroon Variations To Try
Other Macaroon variations to try from the recipe index are these rich Caramel Rum Macaroon Cookies, fudgy Chocolate Almond Macaroon Cookies or if you’re a diehard classic kinda baker these Classic Macaroons.
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Helpful Kitchen Items:
Chocolate Kissed Coconut Macaroons
Ingredients
- 1 14 oz package sweetened angel flaked coconut
- 3/4 cup all-purpose flour
- 1/4 tsp salt
- 1 14 oz can sweetened condensed milk
- 1 egg white beaten until frothy
- 2 tsp pure vanilla extract
- 24 chocolate kisses unwrapped
Instructions
- Preheat the oven to 350°F. Line 2 baking sheets with a silicone baking mat or parchment paper.
- In a medium size mixing bowl, mix together the coconut, flour and salt.
- Add the sweetened condensed milk, beaten egg white and vanilla. Mix well. The mixture will be stiff.
- Use a 2 oz cookie scoop, ice cream scoop or Tbsp to divide the dough dropping 2 inches apart on the baking sheet.
- Bake for 16-18 minutes or until golden.
- Remove from the oven and gently press a candy kiss into the center.
- Remove to a wire rack to cool.
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Susan says
Mine seemed to be ready after just 8 minutes. The bottoms were brown and there was slight browning on top. Was the time misstated, or am I the only one who experienced this? Maybe I should have left them in longer, but I thought they would burn. They do look and taste good…just wonder if they would have been different if left in longer.
Melissa says
The time is correct but should always be monitored as all ovens bake slightly differently.
Michelle B. says
I’m making these now and am noticing the same! I have my convection on, so I’m wondering if that is causing the timing difference. Still good though!
Jennifer says
Convection is always faster .
Irma says
I made two batches for Christmas, one with peppermint kisses and one with chocolate almond kisses. Everyone loved them both. So quick and simple ~ not to mention delicious! Had gotten the recipe from Facebook. Thank you!
Melissa says
I’m delighted you and your family enjoyed these, thank you!
elizabeth T smith says
Loved these, but did make some changes. I put 1 Rollo candy on them after 14-16 minutes of baking, then back in the oven for 1 minute. As soon as I took them out I put 1 pecan half on each candy pushing them down slightly to allow chocolate to spread. Carmel may ooze a little,too.
Had one question..your recipe called for 1 egg white, I noticed on the back of coconut pkg a similar recipe but it calls for 4. Do you know what difference that would make?
I give the pretzel-rollo recipes for easy gifts at Christmas but will include these in gift plates now. Thanks for sharing.
F
Melissa says
If the egg white is beaten and expanded properly, that’s all that’s needed for these to work.
Marjorie Petersen says
I do plan on making these latter but now during the holiday of Passover I would like to make them without using flour. Do you have a suggestion.
Melissa says
There are recipes for flourless macaroons online but, this one actually does require that ingredient.
Nancy M. says
Made these today and everthing went well. I used Hershey coconut pineapple kisses I found at CVS. I would make them smaller because the are very sweet.They stayed the perfect shape. Thank you for the recipe.
Melissa says
I love the flavor of the kisses you found, Shirley! Thanks so much for stopping by to leave a note.
Lori says
Great holiday cookie recipe!
Liz says
I adore macaroons, and adding chocolate made them even tastier!!!
Brenda says
Coconut and chocolate were just meant to be together. Great cookie recipe!
Barbara Schieving says
A perfect coconut macaroon for the holidays!
Joanne says
I LOVE the chocolate kiss in this. Great recipe!
Ashley @ Wishes & Dishes says
I’m going to make these for every holiday!
Toni Dash says
These are really perfect treats! They taste so good!
Ben Rayl says
I’m obsessed with these – so easy to make, and they’re crazy delicious!
Ashleigh says
Any recommendations for a substitute for the egg?
Melissa says
The egg white is crucial to these macaroons.
Karen Moore says
Thought this would be a simple little cookie, what a disaster. Hope my pancakes taste better than they look.
Melissa says
This should never come out like pancakes, ever. Please check the amounts you used and be certain you followed the written recipe. Also, I hope you used sweetened condensed milk not evaporated milk. The wrong amount or type of milk would change everything.
Donna says
Turned out absolutely beautiful & delicious. If you follow the recipe, there is no way to mess them up. The recipe was right on the money, so to speak.
Melissa says
Thank you Donna!
Kathleen jaworski says
So easy to make and delicious!
Melissa says
Thanks so much!
Lisa says
Do you know the equivalent of 14oz of coconut in cups?
Melissa says
On the front of the Bakers shredded coconut 14 oz bag it says 5 cups.
Lenny Lopez says
We love coconut at our house and never thought to use them in a kiss cookie!!! What a great idea. Can’t wait to try these. My boys would love them!
Melissa says
Thanks so much!
Melanie says
I used a silicon baking mat and the bottoms never browned! I feared they would burn so I took them out. They look nice and are fully cooked, just never browned on the bottom. Interesting!
Melissa says
That’s quite odd, they should brown on all sides.
Trisha M Graper says
Hi Melissa, can you make the dough and refrigerate before baking?
Melissa says
Hi Trisha, yes you can. If the dough is cold, they may take longer to bake, just keep an eye on them and adjust accordingly.
Dana says
Super duper easy and quick recipe! I made 5 batches for a cookie exchange and when I was buying ingredients, the store only had three cans of the Eagle brand sweetened condensed milk left so I bought the Safeway brand for two of the batches. The last two batches I made with the Safeway brand turned out to be finicky and had to be watched closely to be sure they didn’t burn. Recommended!
Melissa says
Thanks so much for the feedback, Dana!
Annie says
How long will these last after baking? Also, how should they be stored? Thank you!
Melissa says
These will store for 2-3 days at room temperature in an airtight container.
Beth Smith says
Can these be frozen after baking?
Melissa says
I don’t recommend it with these. They’re better when they’re baked and then enjoyed.