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Coconut Macaroon Blossoms Recipe

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4 from 28 reviews

  • Author: Amina
  • 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

  1. 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.
  2. Prepare the baking sheet: Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and make cleanup easier.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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

Find it online: https://aminabakes.com/coconut-macaroon-blossoms-recipe/