If you are on the hunt for a delightful, melt-in-your-mouth treat that combines chewy coconut goodness with a rich, chocolaty surprise, the Coconut Macaroon Blossoms Recipe is your answer. These charming cookies bring together the subtle sweetness of shredded coconut and condensed milk with the nostalgic joy of a Hershey Kiss nestled right in the center, making each bite a perfect harmony of texture and flavor. Whether you’re baking for a special occasion or just because you deserve something wonderfully sweet, this recipe is sure to become a cherished favorite in your kitchen.
Ingredients You’ll Need
The beauty of this Coconut Macaroon Blossoms Recipe lies in its simplicity. A handful of pantry staples come together effortlessly, each ingredient playing a vital role in creating the perfect balance of richness, texture, and those irresistible coconut notes.
- 14 oz sweetened condensed milk: Acts as the sweet, creamy binder that holds everything together while adding luscious richness.
- 2 tsp vanilla extract: Enhances the overall flavor with a warm, inviting aroma.
- 1/2 tsp almond extract: Adds a subtle, nutty depth that complements the coconut beautifully.
- 1/2 tsp salt: Balances the sweetness and brings out the natural flavors of the coconut and extracts.
- 14 oz sweetened shredded coconut: The star of the show, providing that delightful chewy texture and tropical essence.
- 36 Hershey Kisses: The crowning glory that melts slightly into each cookie, adding a rich chocolatey surprise.
How to Make Coconut Macaroon Blossoms Recipe
Step 1: Preheat and Prepare Your Baking Surface
Start off by heating your oven to 325 degrees Fahrenheit. This moderate temperature is perfect to gently bake the cookies, ensuring they become golden brown but stay moist inside. While the oven warms up, line your baking sheet with parchment paper or a silicone baking mat—this prevents sticking and makes cleanup effortless, setting you up for a smooth baking experience.
Step 2: Mix the Wet Ingredients
In a medium-sized bowl, whisk together the sweetened condensed milk, vanilla extract, almond extract, and salt. This blend creates the luscious, flavorful base that will soak into the coconut and keep your macaroons tender yet firm. Give it a good whisk until everything is fully combined—you’ll see the magic beginning already!
Step 3: Fold in the Shredded Coconut
Next, gently fold in the shredded coconut until it’s evenly coated with the creamy mixture. This step is crucial because you want every bit of coconut enveloped in that smooth, sweet custard-like mixture, ensuring every bite is perfectly chewy and satisfying.
Step 4: Shape Your Macaroon Balls
Using your hands, scoop out the mixture and form little 1-inch balls. Wetting your hands before shaping helps the sticky mixture to come together neatly without clinging too much to your fingers. Take your time here; these little balls are going to be the charming cups that hold the chocolate kisses, so shape them with care and consistency.
Step 5: Create Wells for the Hershey Kisses
Place your coconut balls on the prepared baking sheet. Then, using a small measuring spoon or the end of a wooden spoon, press down gently in the center of each ball to form a shallow well. This indentation is just the right size to nestle a Hershey Kiss later, so don’t make it too deep—you want the kiss to sit beautifully on top once baked.
Step 6: Bake and Add the Chocolate
Bake your coconut macaroon balls for 15 to 17 minutes until they’re just turning a lovely golden brown around the edges. Timing is key here to keep the interiors delightfully soft. As soon as you pull them out of the oven, carefully press a Hershey Kiss into each well—you’ll notice the heat softens the chocolate just enough for it to hug the cookie as everything cools down.
Step 7: Cool and Enjoy
Let the cookies cool on the baking sheet for about 10 minutes so the chocolate sets perfectly. Then transfer them to a cooling rack to finish chilling. Patience now results in the perfect chewy texture with that welcoming chocolate kiss center. Before you know it, these Coconut Macaroon Blossoms will be ready to share or savor all by yourself!
How to Serve Coconut Macaroon Blossoms Recipe
Garnishes
For a little extra flair, sprinkle a dusting of powdered sugar or a tiny bit of toasted coconut flakes on top of your cooled macaroon blossoms. These touches add a lovely visual contrast and a hint of crunchy texture that elevate the humble cookie to dessert-star status.
Side Dishes
These cookies pair wonderfully with a cup of freshly brewed coffee or a nice afternoon tea. If you’re feeling indulgent, serve alongside a scoop of creamy vanilla ice cream for a tropical-inspired dessert experience. The rich coconut and chocolate pair beautifully with creamy or fruity flavors.
Creative Ways to Present
Arrange your Coconut Macaroon Blossoms Recipe treats in pretty gift boxes or on colorful platters for parties and gatherings. You can also drizzle a little melted dark chocolate over the kisses to add an elegant twist. For festive occasions, try decorating the chocolate kiss with edible gold dust or small sprinkles to make these cookies truly eye-catching.
Make Ahead and Storage
Storing Leftovers
You can keep your Coconut Macaroon Blossoms fresh at room temperature in a loosely covered container for up to one week. This makes them perfect for making ahead of events or just keeping on hand for whenever a sweet craving strikes.
Freezing
Want to enjoy these treats later? Freeze the baked and cooled cookies in an airtight container, separated by parchment paper to prevent sticking. They will keep well for up to 3 months. When you’re ready, simply thaw them at room temperature—easy, convenient, and just as delicious!
Reheating
If you like your macaroons with a slightly warm chocolate kiss, pop individual cookies in the microwave for about 10 seconds. This gently softens the chocolate without compromising the chewy texture of the coconut. Perfect for a cozy, comforting snack anytime.
FAQs
Can I use unsweetened shredded coconut instead?
Yes, you can. However, keep in mind that using unsweetened coconut may result in a less sweet macaroon. You might want to add a bit of extra sugar to balance the flavor if you prefer a sweeter treat.
What if I don’t have almond extract?
The almond extract adds a subtle, nutty note, but if you don’t have any, you can simply omit it or replace it with an equal amount of additional vanilla extract. Your Coconut Macaroon Blossoms will still taste amazing!
Can I make smaller or larger cookies?
Absolutely! Just adjust the baking time accordingly. Smaller cookies will bake quicker, so watch them carefully to prevent overbaking. Larger ones might need a couple of extra minutes to cook through.
Are these cookies gluten-free?
Yes! Coconut macaroons naturally contain no wheat or gluten, making this recipe a great option for those with gluten sensitivities or celiac disease, as long as you ensure your ingredients are certified gluten-free.
Can I substitute the Hershey Kisses with another type of chocolate?
Definitely! Mini chocolate chips, chocolate chunks, or even your favorite bite-sized chocolate candies would work wonderfully. Feel free to get creative depending on your taste and the occasion.
Final Thoughts
Sharing this Coconut Macaroon Blossoms Recipe is like passing along a little nugget of joy that’s as comforting to make as it is to eat. With simple ingredients and straightforward steps, you can create cookies that bring smiles and satisfy sweet cravings in an instant. I can’t wait for you to try baking these at home and discover your own moments of delight with every coconut-kissed bite!
Print
Coconut Macaroon Blossoms Recipe
- Total Time: 32 minutes
- Yield: 36 servings
- Diet: Vegetarian
Description
These Coconut Macaroon Blossoms are chewy, golden coconut cookies with a sweet, creamy center topped with classic Hershey Kisses. Combining sweetened condensed milk and shredded coconut creates a moist and flavorful treat perfect for holidays or any special occasion. The almond and vanilla extracts add a lovely depth of flavor, while the chocolate kisses add a delightful finishing touch.
Ingredients
Dry Ingredients
- 14 oz sweetened shredded coconut
- 1/2 tsp salt
Wet Ingredients
- 14 oz sweetened condensed milk
- 2 tsp vanilla extract
- 1/2 tsp almond extract
Topping
- 36 Hershey Kisses
Instructions
- Preheat the oven: Preheat your oven to 325°F (163°C) to ensure it reaches the right temperature by the time the cookies are ready to bake.
- Prepare the baking sheet: Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and make cleanup easier.
- Mix wet ingredients: In a medium bowl, whisk together the sweetened condensed milk, vanilla extract, almond extract, and salt until fully combined, creating a smooth liquid mixture.
- Incorporate shredded coconut: Fold the shredded coconut into the wet mixture gently, ensuring every bit of coconut is coated evenly with the condensed milk mixture.
- Form the macaroons: Scoop out the mixture with a spoon and form into 1-inch balls using wet hands to prevent sticking. Rinse your hands as needed to shape uniform balls.
- Shape the wells: Place the formed balls on the prepared baking sheet. Using a small measuring spoon or the end of a wooden spoon, press down in the center of each ball to create a small well just big enough to hold the Hershey Kiss later.
- Bake the macaroons: Bake in the preheated oven for 15 to 17 minutes, or until the edges and tops turn just golden brown, indicating they are cooked but still chewy inside.
- Add chocolate topping: As soon as the cookies come out of the oven, press one Hershey Kiss into the center well of each macaroon, allowing the chocolate to soften slightly from the residual heat.
- Cool the cookies: Let the cookies cool on the baking sheet for 10 minutes to set the chocolate, then transfer them to a cooling rack to cool completely.
- Storage: Store the cooled macaroons loosely covered at room temperature for up to one week, keeping them fresh and chewy.
Notes
- Using wet hands to shape the macaroons helps prevent the sticky mixture from clinging to your skin.
- Press the Hershey Kisses into the cookies immediately after baking to allow them to soften and adhere well.
- You can substitute almond extract with more vanilla if preferred or omitted for almond allergies.
- For a gluten-free version, ensure the shredded coconut and other ingredients are certified gluten-free.
- Macaroons are best stored at room temperature; refrigeration may dry them out.
- Prep Time: 15 minutes
- Cook Time: 17 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
