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 include flour, which makes them a bit more cookie-like with a soft and chewy center and a crispy exterior. I make these as often without chocolate kisses as I do with a chocolate center. Either way, you’ll love them and they never last long in the cookie jar. How to make Chocolate Kissed Coconut Macaroons:
- Coconut – One 14 ounce package of sweetened flaked coconut. This is dry coconut found on the baking aisle.
- Flour – All-purpose flour makes the texture more cookie-like.
- Salt to balance the sweet.
- Milk – Sweetened condensed milk not evaporated milk.
- One large egg white beaten until it’s expanded in volume and frothy. It’s best to use a room temperature egg white.
- Flavoring – Vanilla extract.
- 24 chocolate kisses unwrapped. You can use almond kisses, if desired.
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.
More Easy Cookie Recipes 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.
- Classic soft Peanut Butter Cookies.
- Buttery Pecan Cookies melt in your mouth.
- Fudgy Chocolate Almond Macaroon Cookies with a chocolate cookie dough paired with the classic flavor of coconut and chocolate.
- Eggnog Cookies are a holiday must-make.
- Island inspired White Chocolate Macadamia Coconut Cookies
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Helpful Kitchen Items:
Chocolate Kissed Coconut Macaroons
- 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 large egg white, room temperature beaten until frothy
- 2 tsp pure vanilla extract
- 24 chocolate kisses unwrapped
- Preheat the oven to 350°F. Line 2 large baking sheets with a silicone baking mat or parchment paper.
- In a medium bowl, use an electric mixer on medium-high speed to beat the egg white for 2-3 minutes or until it's frothy and expanded in volume.
- In a separate medium size mixing bowl, mix together the coconut, flour and salt.
- To the dry ingredients add the sweetened condensed milk, beaten egg white and vanilla. Mix well. The dough will be stiff.
- Use a 1 1/2-2 tablespoon cookie or ice cream scoop to divide the cookie dough placing 2 inches apart on the prepared pan. Bake for 16-18 minutes or until lightly golden.
- Remove from the oven and let stand on the pan for 1-2 minutes then gently press a candy kiss into the center of each cookie.
- Remove immediatley to a wire rack to cool completely.