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.
- You'll need a large mixing bowl and a non stick silicone spatula or spoon to mix together the macaroons by hand, No mixer is needed.
- It's important to divide the cookie dough evenly for uniform baking. Using a 1 ½-2 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.
- These cookies will have a crunchy texture on the exterior on the first day of baking. After that, the coconut will soften slightly.
- Store these baked coconut macaroon cookies 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.
- 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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Helpful Kitchen Items:
Chocolate Kissed Coconut Macaroons
Ingredients
- 1 14 oz package sweetened angel flaked coconut
- ¾ cup all-purpose flour
- ¼ teaspoon salt
- 1 14 oz can sweetened condensed milk
- 1 egg white beaten until frothy
- 2 teaspoon 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 ½-2 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
My name is Melissa and I'm the Creator of Melissa's Southern Style Kitchen. Cooking, baking, developing recipes and kitchen tips is my passion. I love sharing my dishes and connecting with people through the food that I create.
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Joanne
I LOVE the chocolate kiss in this. Great recipe!
Barbara Schieving
A perfect coconut macaroon for the holidays!
Brenda
Coconut and chocolate were just meant to be together. Great cookie recipe!
Liz
I adore macaroons, and adding chocolate made them even tastier!!!
Lori
Great holiday cookie recipe!
Nancy M.
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
I love the flavor of the kisses you found, Shirley! Thanks so much for stopping by to leave a note.
Marjorie Petersen
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
There are recipes for flourless macaroons online but, this one actually does require that ingredient.
elizabeth T smith
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
If the egg white is beaten and expanded properly, that's all that's needed for these to work.
Irma
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
I'm delighted you and your family enjoyed these, thank you!
Susan
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
The time is correct but should always be monitored as all ovens bake slightly differently.
Michelle B.
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
Convection is always faster .
Bernice
Macaroons went flat. Why?
Melissa
Maybe the egg white weren't fully whipped? Also, use really good ingredients it makes all the difference.
Beverley
Mine too like pancakes
Melissa
Make sure you use sweetened condensed milk and not evaporated milk. That would definitely make a difference.
Wendy Simpson
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
It's my pleasure, we love these cookies thanks for letting me know.
Theresa Levy
These were so easy to make but look wonderful and taste even better. Thank you!
Melissa
Hi Theresa, I'm so happy you loved these, they're truly one of my faves. Thank you!
Michelle Bishop
Thank you for the delicious recipe. Merry Christmas ????
Melissa
It's my pleasure, Merry Christmas to you, too.
Michelle
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
Thanks, so happy you enjoyed these!
Pat
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
I'm delighted you loved these I do,too. Thanks for taking the time to let me know.
Julianna
Hershey kisses melted. I had anfeelingnthatnwould happen, but i made them anyway. Very disappointed
Emily Fingland
Love the recipes, I look forward to be a subscriber.
Julianna
Good cookies, but Hershey kiss melted.
Reese
How long to the coconut macaroons keep?
Melissa
You can store them in an airtight container for up one week. Like any cookie, these are best eaten soon after they're made.