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 golden, toasted coconut exterior. The crowning touch is a chocolate candy kiss pressed into the centers after baking making them positively addictive.
What Are the Ingredients in Macaroons?
- You may be wondering how these coconut macaroon blossoms differ from traditional coconut macaroons. Classic coconut macaroons are typically made with egg whites and a small amount of cream of tartar, giving them a light, airy texture.
- This coconut macaroon cookie recipe includes flour, which creates a more cookie-like structure with a soft and chewy center and a slightly crisp exterior.
Easy Chocolate Kissed Coconut Macaroons Recipe
These Coconut Macaroon Blossoms are an original cookie recipe developed in my kitchen well over a decade ago, inspired by the classic Peanut Butter Blossom cookie. Instead of a peanut butter base, these cookies feature a rich coconut macaroon dough that’s baked until lightly golden, then finished with a chocolate kiss pressed into the center. The result is a soft, chewy coconut cookie with crisp edges and a familiar blossom-style presentation that makes them especially appealing on a holiday cookie tray.
I make these Coconut Macaroon Blossoms just as often without the chocolate kiss as I do with a chocolate center, making them easy to customize. Whether you serve them plain or dressed up with chocolate, they’re a coconut cookie everyone loves, and they never last long in the cookie jar. Perfect for Christmas baking, cookie exchanges, parties, and any occasion when homemade cookies are part of the dessert menu. They’re eye-catching, easy to make, and always disappear fast.
Checkout this quick list of key ingredients you’ll need to make Kisses Coconut Macaroons: (Scroll down for full printable recipe card.)
- Coconut – One 14 ounce bag of sweetened flaked coconut gives these cookies their signature flavor.
- Flour – All purpose flour gives the cookies and slightly chewy texture.
- Eggs – One large egg white whipped with cream of tarter stabilize the cookie dough.
- Liquid – One can of sweetened condensed milk for sweetness.
- Flavoring – Vanilla extract for creamy floral notes.
- Salt – Salt balances the sweetness.
- Chocolate Kisses – Hershey’s chocolate kisses add the crowning touch.
How to Make the Best Chocolate Kissed Coconut Macaroons Recipe
- Heat Oven and Prepare Sheet Pans – Preheat the oven to 350°F. Line baking sheets with a silicone baking mat or parchment paper.
- Beat Egg White – Use an electric mixer on medium-high speed to beat the egg white for 2-3 minutes until it’s frothy and expanded in volume.
- Sift Dry Ingredients – Stir together the coconut, flour and salt.
- Combine – Combine coconut mixture with sweetened condensed milk, beaten egg white and vanilla extract.
- Scoop and Divide the Coconut Cookie Dough – Use a 1 1/2-2 tablespoon cookie scoop or ice cream scoop to divide the cookie dough placing 2-inches apart on the prepared pan.
- Oven – Bake per the baking time in the recipe until lightly golden brown.
- Add the Chocolate Kiss – Let macaroon blossoms cool on the pan for 1-2 minutes then gently press a candy kiss into the center of each cookie.
- Wire Rack – Remove immediately to a wire rack to cool completely.
Kitchen Equipment to Make Coconut Macaroon Blossoms
- Large bowl and medium bowl.
- Two large cookie sheet pans lined with a silicone mat or parchment paper.
- Nonstick silicone spatula or spoon to stir the dough.
- Hand mixer to whip the egg white. You’ll combine the dough by hand.
- Measuring cups and spoons.
- Medium ice cream scoop or cookie scoop.
- Wire rack for cooling the cookies.
Recipe Variations, Tips and Substitutions
- Coconut – 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.
- Use a Scoop to Divide Evenly – It’s important to divide the cookie dough evenly for uniform baking.
- Chocolate Kisses – You can have fun with these cookie blossoms using different Hershey kisses flavors. Cherry cordial, hot cocoa, molten or caramel swirled kisses all would be tasty! You could also use heart shaped chocolate kisses for Valentine’s day.
- Vanilla Extract – You can add a small amount of almond extract in addition to the vanilla to change the flavor profile ever so slightly.
- Remove to a Wire Rack – Give the cookies only 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.
- Handle the Kisses Carefully – Once the chocolate kisses are unwrapped, if you handle them too much you’ll get finger prints on them. You can use gloves, if desired.
- Texture – 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.
Storage and Leftovers
- Leftovers – Store these Chocolate Kissed Coconut Macaroons at room temperature in an airtight container for up to 3 days.
- Freezer – You can freeze these coconut macaroon blossoms for up to 2 months. Thaw in the fridge then bring to room temperature and enjoy.
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.
- Cornflake Cookies from Southern Living.
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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 large egg white, room temperature beaten until frothy
- 2 tsp pure vanilla extract
- 24 chocolate kisses unwrapped
Instructions
- Preheat the oven to 350°F. Line 2 large cookie sheets with a silicone baking mat or parchment paper.
- In a large 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 bowl, stir together the coconut, flour and salt.
- To the dry ingredients add the sweetened condensed milk, beaten egg white and vanilla extract. Mix to combine. 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 brown.
- Remove from the oven and let stand on the cookie sheet for 1-2 minutes then gently press a candy kiss into the center of each cookie.
- Remove immediately to a wire rack to cool completely.
Notes
- Coconut – 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.
- Use a Scoop to Divide Evenly – It’s important to divide the cookie dough evenly for uniform baking.
- Chocolate Kisses – You can have fun with these cookie blossoms using different Hershey kisses flavors. Cherry cordial, hot cocoa, molten or caramel swirled kisses all would be tasty! You could also use heart shaped chocolate kisses for Valentine’s day.
- Vanilla Extract – You can add a small amount of almond extract in addition to the vanilla to change the flavor profile ever so slightly.
- Remove to a Wire Rack – Give the cookies only 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.
- Handle the Kisses Carefully – Once the chocolate kisses are unwrapped, if you handle them too much you’ll get finger prints on them. You can use gloves, if desired.
- Texture – 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.
I think they would be pretty with the Green and Red candied Cherries on them to.
Great for the holidays!
14 ounces of coconut is equal to 1 and 3/4 cups.
What is angel flaked coconut? How is it different than the sweetened flaked coconut I get at my local bulk barn?
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.
Thank you Melissa! Will make these for Christmss . Wd love more bakeahead non freeze recipes please!
It’s my pleasure, stay tuned more to come.
Where do I buy the chocolate kisses from never seen before
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.
Hi, instead of putting a kiss on top would these work well with dipping them in melted chocolate?
You can drizzle with melted chocolate or dip them instead, sure.
I have a macaroon recipe that has you dip the bottoms in melted semi-sweet chocolate chips and then cool on waxed paper. Delicious!
Why do my cookies spread I dread of mound….I have followed recipe.
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.
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.
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.
Something is wrong – Did you use evaporated milk instead of sweetened condensed milk?? Totally different product !
Mine burned before 15 minutes were up. What a waste.
Could I use coconut flour instead of wheat flour, has anyone tried that?
I’ve never tried these with coconut flour, but it could work. Let me know if you try.
How many cups is 14 ounces of coconut. I live overseas and all we have here is fresh coconut.
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.
14oz bag equals 5 1/3 cups
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.
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.
Can these cookies be frozen? I would like to make them in advance for a gathering.
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.
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.
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.
Hi Diane, I haven’t tested it with lower sugar products, it’s a great question!
Try Monk Fruit as a sugar alternative. It measures the same as sugar.
I was planning on making these for Christmas. How many days should I make them before I give them for gifts?
There’s no cream of tarter in this recipe.
Where does the cream of tartar come in?
Karen Berwick
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.
How would i make these GF?
Use a gluten free flour, there are some sold that equal reg flour.
Use almond Kisses, and they taste like Almond Joy
Love the idea of using the almost kisses 🙂
Thank you!
Oops….I meant almond kisses. I need to wake up. 🙂
NO worries at all ☺
I store these at room temperature tightly sealed.
Hi..this could be my new favorite..sound delicious. How do you store them ?
Would these be good with unsweetened coconut?