Chocolate Kissed Coconut Macaroons
These Chocolate Kissed Coconut Macaroons are a fusion cookie 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.
Easy Chocolate Kissed Coconut Macaroons Recipe
How are these cookies 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.
How to Make the Best Chocolate Kissed Coconut Macaroons Recipe
These cookies are a coconut macaroon riff on Peanut Butter Blossoms. Being a fan of all things coconut, I was experimenting with cookie baking fun in the kitchen and decided to give this idea a whirl. This original recipe was the result. They’re perfect for holidays or any occasion when cookies are part of the dessert menu.
- Ingredients needed to make this recipe for easy Chocolate Kissed Coconut Macaroons: One 14 ounce bag of sweetened flaked coconut, all purpose flour, salt, one egg white, once 14 ounce can of sweetened condensed milk, vanilla extract and Hershey’s chocolate kisses, wrappers removed.
- Kitchen tools you’ll need: You’ll need a large mixing bowl and a non stick silicone spatula or spoon to mix together the macaroons by hand, measuring cups and spoons, a scoop, baking pans or cookie sheets, cooling rack and you’ll be happy to know that no mixer is needed.
- It’s important to divide the cookie dough evenly for uniform baking. Using a 1 1/2-2 tablespoon cookie or ice cream scoop to divide the dough is helpful.
- Sweetened flaked coconut is just as the name implies. It’s dried coconut that has already been sweetened. Raw coconut or unsweetened frozen coconut won’t work for this recipe.
- Give the cookies about 1-2 minutes on the pan, then gently push the chocolate kiss into the centers. Once the kisses are added, remove to a cooling rack immediately to cool completely. This will help prevent the kisses from melting completely.
- Keep in mind that once the kisses are unwrapped, if you handle them too much you’ll get finger prints on them. You can use gloves, if desired.
- These cookies will have a crunchy texture on the exterior on the first day of baking. After that, the coconut will soften slightly, it’s just a natural part of the process.
- Store these baked Chocolate Kissed Coconut Macaroons at room temperature in an airtight container for up to 3 days.
Other Southern Cookie Recipes and Macaroons to Make
Cookies are not just a holiday occurrence at our house. You can find me baking cookies all year long. Summer doesn’t stop me from turning on the oven to bake a fresh batch at the drop of a hat. I have quite the collection of coconut cookie recipes in the recipe index and a couple of macaroon cookie variations you may like to try.
- These rich Caramel Rum Macaroon Cookies have dulce de leche added to the cookie batter.
- Key Lime Coconut White Chocolate Chip Cookies are bright and fresh.
- Fudgy Chocolate Almond Macaroon Cookies with a chocolate cookie dough paired with the classic flavor of coconut and chocolate.
- Pineapple Coconut Chess Bars a.k.a. gooey butter cake, melt in your mouth.
- Island inspired White Chocolate Macadamia Coconut Cookies.
- You may also like to try these Classic Macaroons from That Skinny chicken Can Bake.
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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 large 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 1 1/2-2 tablespoon cookie or ice cream scoop to divide the cookie dough leaving at least 2 inches apart on the baking pan. Bake for 16-18 minutes or until golden. (You can also drop using a tablespoon.)
- Remove from the oven and let stand on the pan for 1-2 minutes, then gently press a candy kiss into the center.
- Remove immediatley to a wire rack to cool completely.
Nutrition
Just made them – simple and delicious. I even used unsweetened coconut because that is what I had and they were plenty sweet enough. I only cooked about 14 minutes – otherwise they got too dark. Definitely a “keeper”. The recipe made more than 24 cookies for me. I am going to try to freeze some of them to see how they turn out.
We just made these this morning. And I love coconut. But a little twist on these. I had Cherry Cordial Hershey Kisses. So, I split the extract and used half vanilla and half cherry. Very yummy and very tasty. I did not have parchment paper, sprayed my cookie sheets with Pam and they came out perfect!!!! I am guessing that the Almond Kisses would be fantastic as well!
Sounds wonderful, thank you!
Have you or anybody else ever tried making these without using parchment paper or a mat? And if so, what happened, did they stick to the cookie sheet? Or not?
You can make these on a greased cookie sheet, if you prefer.
Love these and so easy!
Thanks so much!
When I make the macroons, instead of the kiss in the center, I dip the bottoms in melted chocolate and stick in the frig for about 10-15 min. Yummy!
Loved this recipe, I’ve always been curious on making macaroons but didn’t dare try, this recipe is easy to follow. Putting chocolate kisses in the center is priceless. Thank you for posting🙂
Thanks so much!
Can these be frozen after baking?
I don’t recommend it with these. They’re better when they’re baked and then enjoyed.
How long will these last after baking? Also, how should they be stored? Thank you!
These will store for 2-3 days at room temperature in an airtight container.
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!
Thanks so much for the feedback, Dana!
Hi Melissa, can you make the dough and refrigerate before baking?
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.
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!
That’s quite odd, they should brown on all sides.
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!
Thanks so much!
Do you know the equivalent of 14oz of coconut in cups?
On the front of the Bakers shredded coconut 14 oz bag it says 5 cups.
So easy to make and delicious!
Thanks so much!
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.
Thank you Donna!
Thought this would be a simple little cookie, what a disaster. Hope my pancakes taste better than they look.
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.
Can these be frozen once baked and cooled?
Yes, you can freeze these cookies, sure.
Any recommendations for a substitute for the egg?
The egg white is crucial to these macaroons.
I’m obsessed with these – so easy to make, and they’re crazy delicious!
These are really perfect treats! They taste so good!
I’m going to make these for every holiday!