Chocolate Kissed Coconut Macaroons – Coconut macaroons are often made using strictly egg whites and a small amount of cream of tarter to bind the mixture together. They’re light, airy and delicious. These macaroons are my absolute favorite. My recipe includes flour, which makes them a bit more cookie-like with a soft and chewy center and a crispy exterior. My 2 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 have a habit of disappearing quickly.
Ingredients you’ll need:
1 [14] oz angel flaked coconut, sweetened
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
Directions:
Preheat the oven to 350°F. Line 2 baking sheets with a silpat 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 ice cream scoop or Tbsp to scoop onto the prepared 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. Yield: 24 macaroons
Chocolate Kissed Coconut Macaroons
Ingredients
- 1 [14] oz angel flaked coconut sweetened
- 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 silpat 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 ice cream scoop or Tbsp to scoop onto the prepared 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.
Anonymous says
Hi..this could be my new favorite..sound delicious. How do you store them ?
Melissa says
I store these at room temperature tightly sealed.
Anonymous says
Use almond Kisses, and they taste like Almond Joy
Carole says
Love the idea of using the almost kisses 🙂
Melissa says
Thank you!
Carole says
Oops….I meant almond kisses. I need to wake up. 🙂
Melissa says
NO worries at all ☺
kplanko says
How would i make these GF?
Ann says
Use a gluten free flour, there are some sold that equal reg flour.
Melissa says
There are many macaroon recipes that don’t use flour, but egg whites. If you Google coconut macaroons I’m certain you can find a flourless version.
Anonymous says
Where does the cream of tartar come in?
Karen Berwick
Melissa says
There’s no cream of tarter in this recipe.
Tracy Hudson says
I was planning on making these for Christmas. How many days should I make them before I give them for gifts?
Melissa says
Hi Tracy, I’m touched you’re giving these cookies as gifts! Since you want them to be at their peak, make them the day of the gift-giving or a day before, which gives them a longer shelf life for the ones receiving them. They’ll stay fresh kept tightly sealed at room temperature for several days no worries.
Diane says
Melissa
These are my husband’s absolute favorite, with or without the kiss. Do you know of a way to cut back on the amount of sugar? At least by half, he is a type 2 diabetic and I would like to make them as a treat on special occasions.
Melissa says
Hi Diane, I haven’t tested it with lower sugar products, it’s a great question!
Karen says
Can these cookies be frozen? I would like to make them in advance for a gathering.
Melissa says
Hi Karen, that’s such a great question but I have never tried freezing these. Cookie dough in general does very well in the freezer but I think you want to bake and then freeze. I wish I could tell you for sure, if you try it come back and let me know how it goes.
Michele says
I have a question about the scoop size, in the instructions it says a 2 ounce scoop, this is 4 tbsps of batter, is this correct?
I have a #50 scoop which is 1.25 tbsps that I will use and want to make sure I buy enough kisses.
Thank you for your help.
Melissa says
A 4 oz ice cream scoop is what you would think of as a “regular” size scoop used for ice cream. A 2 oz is 1/2 that size. So, it sounds as if you’re planing to use an even smaller scoop. It’s fine if you choose to do that but, you will need more candy kisses.
Betty says
How many cups is 14 ounces of coconut. I live overseas and all we have here is fresh coconut.
Melissa says
The coconut used in this recipe is dry, sweetened coconut. I’m not certain how it would work or even if it would work with fresh. An online converter says 14 oz = 400 grams.
Sue says
14oz bag equals 5 1/3 cups
LeeAnne Myers says
Could I use coconut flour instead of wheat flour, has anyone tried that?
Melissa says
I’ve never tried these with coconut flour, but it could work. Let me know if you try.
Linda says
Why do my cookies spread I dread of mound….I have followed recipe.
Melissa says
Not sure why it would spread unless it’s related to the brand of sweetened condensed milk you used. This is usually quite stiff otherwise and maintains it’s shape. You could try chilling the dough for 30 minutes next time prior to baking.
Lisa says
Mine came out terrible. Not even edible. So I made a 2nd batch, used a dryer coconut. Same result. Waxy, stiff, and no taste. So disappointing because the idea is fantastic.
Melissa says
When making this or any recipe don’t cut corners with ingredients. Use the best of everything if you want a great result. I make these often and they’re a winner every time.It’s unfortunate they didn’t work out to your taste.
Arlene Beal says
Something is wrong – Did you use evaporated milk instead of sweetened condensed milk?? Totally different product !
Amanda says
Hi, instead of putting a kiss on top would these work well with dipping them in melted chocolate?
Melissa says
You can drizzle with melted chocolate or dip them instead, sure.
Sue says
I have a macaroon recipe that has you dip the bottoms in melted semi-sweet chocolate chips and then cool on waxed paper. Delicious!
Sajida says
Where do I buy the chocolate kisses from never seen before
Melissa says
They’re widely available at grocery, candy and big box stores like Walmart and Target. Anywhere candy is sold. If you’re overseas, checkout Amazon.
Maureen says
Thank you Melissa! Will make these for Christmss . Wd love more bakeahead non freeze recipes please!
Melissa says
It’s my pleasure, stay tuned more to come.
Lori says
What is angel flaked coconut? How is it different than the sweetened flaked coconut I get at my local bulk barn?
Melissa says
It’s made by Baker’s. You can use any sweetened flaked coconut you like, I prefer Baker’s as it’s more finely shredded.
Leonora says
14 ounces of coconut is equal to 1 and 3/4 cups.
Barbara says
I think they would be pretty with the Green and Red candied Cherries on them to.
Melissa says
Great for the holidays!
Reese says
How long to the coconut macaroons keep?
Melissa says
You can store them in an airtight container for up one week. Like any cookie, these are best eaten soon after they’re made.
Julianna says
Good cookies, but Hershey kiss melted.
Emily Fingland says
Love the recipes, I look forward to be a subscriber.
Julianna says
Hershey kisses melted. I had anfeelingnthatnwould happen, but i made them anyway. Very disappointed
Pat says
Thank you for the recipe. The cookies turned out perfect. I used cherry filled kisses to make cordial kiss macaroons.
Definitely will be making these again.
Melissa says
I’m delighted you loved these I do,too. Thanks for taking the time to let me know.
Michelle says
I used 1 tsp almond extract and 1 tsp vanilla and they tasted like Almond Joy. Didn’t thinkk to use Almond Kisses but will with the next batch. Absolutely delicious!
Melissa says
Thanks, so happy you enjoyed these!
Michelle Bishop says
Thank you for the delicious recipe. Merry Christmas ????
Melissa says
It’s my pleasure, Merry Christmas to you, too.
Theresa Levy says
These were so easy to make but look wonderful and taste even better. Thank you!
Melissa says
Hi Theresa, I’m so happy you loved these, they’re truly one of my faves. Thank you!
Wendy Simpson says
I found Hershey’s Coconut Almond kisses over the summer, and used them instead of chocolate. First time I was ever successful making macaroons, super easy to make. Thank you.
Melissa says
It’s my pleasure, we love these cookies thanks for letting me know.
Bernice says
Macaroons went flat. Why?
Melissa says
Maybe the egg white weren’t fully whipped? Also, use really good ingredients it makes all the difference.
Beverley says
Mine too like pancakes
Melissa says
Make sure you use sweetened condensed milk and not evaporated milk. That would definitely make a difference.
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.
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.