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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.

Chocolate Kissed Coconut Macaroons

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.
Step-by-step pictures of preparation of Chocolate Kissed Coconut Macaroons

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.
Chocolate Kissed Coconut Macaroons

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.

Chocolate Kissed Coconut Macaroons

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Helpful Kitchen Items:

Chocolate Kissed Coconut Macaroons

Prep Time10 minutes
Cook Time18 minutes
Total Time28 minutes
Course: Cookies, Dessert
Cuisine: American
Keyword: chocolate-kissed-coconut-macaroons
Servings: 24 Macaroons
Calories: 161kcal
Author: Melissa Sperka


  • 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.


Serving: 1cookie | Calories: 161kcal | Carbohydrates: 23g | Protein: 1g | Fat: 8g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 5mg | Sodium: 94mg | Potassium: 7mg | Fiber: 1g | Sugar: 8g | Calcium: 10mg | Iron: 1mg
Tried this recipe?Mention @melissassk or tag #melissassk!


  1. 5 stars
    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.

  2. 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.

  3. 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.

  4. 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!

  5. 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.

    1. 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!

      1. Make sure you use sweetened condensed milk and not evaporated milk. That would definitely make a difference.

  6. 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.

  7. 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!

  8. 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.

    1. You can store them in an airtight container for up one week. Like any cookie, these are best eaten soon after they’re made.

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