If you’re craving a sweet treat that’s both chewy and chocolatey with a tropical twist, this Coconut Macaroon Blossoms Recipe is right up your alley. Perfect for holiday baking or a special weekend snack, these little beauties combine toasty coconut and melty chocolate kisses for a simple indulgence. I love how quick they come together, yet they feel extra fancy when you share them.
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Why You’ll Love This Coconut Macaroon Blossoms Recipe
These cookies hit the perfect balance of chewy coconut with a gooey chocolate center that melts in your mouth. The recipe is so straightforward that even if you’re pressed for time, you can whip up a batch and impress friends or family. I find it’s a great recipe to share because the flavors and textures are universally loved, and they’re just pretty to look at with the Hershey’s kiss nestled perfectly on top.
- Texture you want: Chewy and moist with just the right golden crisp edges.
- Flavor that pops: Sweet coconut with subtle vanilla and almond undertones plus rich chocolate.
- Everyday ingredients: Uses pantry staples you likely already have at home—no fancy equipment needed.
- Works for any night: Makes a quick dessert or snack, perfect year-round but especially festive around holidays.
Ingredient Spotlight
Choosing the right ingredients is key to getting your Coconut Macaroon Blossoms Recipe just right. The shredded coconut texture, the sweetness level of the condensed milk, and those little flavor boosters all make a difference. I’ve found that small swaps can work, but a few careful choices will really elevate the result.
- Sweetened shredded coconut: Go for flaked or shredded—not desiccated—to keep the chewy texture.
- Sweetened condensed milk: This is the glue and sweetener; don’t substitute with evaporated milk or it won’t bind properly.
- Vanilla & almond extracts: These add subtle depth; the almond particularly compliments the coconut beautifully.
Seasonality & Sourcing
These ingredients are pantry-friendly and widely available year-round, which is one of the joys of this Coconut Macaroon Blossoms Recipe. That said, in the holiday season, stores tend to stock extra-high-quality shredded coconut and the classic Hershey’s Kisses. For budget-friendly shopping, buying larger packages of coconut and storing them airtight helps. You can also find vanilla and almond extracts in small bottles that last many batches, so investing in good quality makes a big difference.
Step-by-Step: How to Make It
Step 1 — Prep & Preheat
Start by preheating your oven to 325°F—you want it hot enough to gently toast the coconut without burning it. Line a baking sheet with parchment paper or a silicone mat to keep your cookies from sticking, which makes cleanup easier and helps the bottoms brown evenly. One mistake I used to make was skipping this step and ending up with browned bits that stuck to the pan. Don’t skip it!
Step 2 — Cook & Build Flavor
In a medium bowl, whisk together the sweetened condensed milk, vanilla, almond extract, and salt until smooth and fragrant. Folding in the shredded coconut gently ensures each bite gets coated but retains its texture. Scoop the mixture into one-inch balls—wetting your hands helps stop the sticky mess—and place them on your baking sheet. Press a small well into each ball; I like using a measuring spoon handle for consistent size. Bake for 15 to 17 minutes—or until you see the edges turning golden. Overbaking can dry them out, so keep an eye on the color.
Step 3 — Finish & Rest
The magic happens right after baking. Remove the cookies from the oven and immediately press a Hershey's Kiss gently but firmly into the center of each. The warmth softens the kiss just enough to nestle it down without melting it completely. Let them cool on the baking sheet for about 10 minutes before transferring to a wire rack to cool fully. This resting time helps the coconut and condensed milk set perfectly, giving that signature chew without sogginess.
Troubleshooting Coconut Macaroon Blossoms Recipe
If your coconut macaroons come out too dry, it usually means they baked too long or the oven runs hot—try trimming the baking time by a minute or two next round. If they’re bland, double-check your extracts; I find almond extract makes a noticeable difference, so don’t skip it. Soggy bottoms often mean the coconut had too much moisture or the cookies weren’t baked long enough—also make sure your baking sheet is lined well to prevent sticking, which could cause uneven cooking.
Pro Tips
From my kitchen to yours, let me share a few tricks to make your Coconut Macaroon Blossoms Recipe shine every time. First, don’t rush the gentle fold of coconut into the condensed milk mixture—it keeps them tender. Also, wet your hands before shaping; trust me, your fingers will thank you. Lastly, press those kisses in right out of the oven to get that iconic glossy finish.
- Heat control: Use an oven thermometer if you can; 325°F is perfect, but some ovens run hot or cold, which affects browning.
- Timing window: Don’t leave the cookies in more than 17 minutes; golden edges mean they’re done.
- Make-ahead move: The dough can be rolled and chilled an hour ahead for easier shaping.
- Avoid this pitfall: Skipping the salt tosses off the entire flavor balance—don’t forget it.
Variations & Substitutions
This Coconut Macaroon Blossoms Recipe is wonderfully flexible. Swap out vanilla extract for coconut extract for a more intense coconut aroma, or use dark chocolate kisses for a richer contrast. If you want a nut-free version, just skip the almond extract. For a diet-friendly twist, try using a sugar-free sweetened condensed milk alternative, though the texture might shift a bit. Gluten-free and dairy-free eaters will find this recipe naturally accommodating with those tweaks.
Great Debates
One common debate is whether to use sweetened shredded coconut versus unsweetened. I recommend sweetened for this recipe to get the classic chewy sweetness. Another is the inclusion of almond extract—is it necessary? I personally love how it adds a subtle nutty note, but if you’re allergic or prefer purely coconut, vanilla alone works well. Lastly, some folks wonder if butter improves the mix—this recipe doesn’t need it, and skipping it keeps the texture just right.
Make-Ahead, Storage & Freezing
After baking, store your Coconut Macaroon Blossoms at room temperature in an airtight container loosely covered with a kitchen towel or parchment paper. They keep fresh for about one week, although I dare you to see if they last that long! If you want to freeze them, wrap individual cookies in plastic wrap and put them in a freezer-safe bag. When thawing, bring them to room temperature for 1–2 hours to keep that chewy texture intact without sogginess.
Yield & Conversions
This recipe yields about 36 cookies, perfect for gatherings or gifts. To double the batch, simply double all ingredients and bake on two sheets, rotating midway. To halve, cut ingredients in half for about 18 cookies. For metric lovers, 14 ounces of shredded coconut equals roughly 400 grams, and sweetened condensed milk is about 395 grams per can—easy to convert on the fly!
Serving Ideas & Pairings
I love serving these Coconut Macaroon Blossoms Recipe cookies alongside a cup of rich coffee or chai tea—the bittersweet drink balances the sweetness beautifully. For a festive dessert plate, add fresh berries and a drizzle of dark chocolate or raspberry sauce. They also make a great topping for vanilla ice cream, or simply enjoyed on their own as a delightful handheld treat.
FAQs
Yes, but keep in mind the overall sweetness will decrease, so you might want to add a touch of extra vanilla or a sprinkle of sugar to balance the flavors.
This usually happens when the cookies are underbaked or if excess moisture remains in the coconut. Make sure you bake until edges just turn golden and use shredded coconut instead of moist or freshly shredded.
Absolutely! Mini chocolate chips, chocolate chunks, or even white chocolate pieces can work. Just press them into the macaroons immediately when they come out of the oven to get a nice melty effect.
Lining your baking sheet with parchment paper or a silicone baking mat is the best way. Greasing the pan alone isn’t enough, and unlined trays often cause sticking and uneven baking.
Notes, Tools & Special Equipment
Use a standard half-sheet baking tray lined with parchment or silicone mat for best results. A medium mixing bowl and sturdy whisk are all you’ll need—no fancy stand mixer here! For shaping, dampening your hands with water helps manage sticky dough. An oven thermometer is handy if your oven runs unevenly. No special thermometer needed since the cookies’ doneness is mostly judged by color and time.
PrintPrintable Recipe 📖
Coconut Macaroon Blossoms Recipe
Coconut Macaroon Blossoms are chewy, sweet coconut cookies made with sweetened condensed milk and shredded coconut. Each cookie is topped with a Hershey Kiss pressed into the center, adding a classic chocolate touch. These delightful treats are baked until golden brown and perfect for sharing during holidays or any special occasion.
- Prep Time: 15 minutes
- Cook Time: 17 minutes
- Total Time: 32 minutes
- Yield: 36 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Macaroon Mixture
- 14 oz sweetened condensed milk
- 2 teaspoon vanilla extract
- ½ teaspoon almond extract
- ½ teaspoon salt
- 14 oz sweetened shredded coconut
Topping
- 36 Hershey Kisses
Instructions
- Preheat Oven: Preheat your oven to 325 degrees Fahrenheit to prepare for baking the macaroons.
- Prepare Baking Sheet: Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and set aside.
- Mix Wet Ingredients: In a medium bowl, whisk together the sweetened condensed milk, vanilla extract, almond extract, and salt until fully combined.
- Add Coconut: Fold the shredded coconut into the wet mixture carefully until all coconut is evenly coated.
- Form Cookies: Using wet hands to prevent sticking, scoop out the mixture and shape it into 1-inch balls. Rinse your hands as needed to make shaping easier.
- Make Wells: Place the balls onto the prepared baking sheet. Use a small measuring spoon or the end of a wooden spoon to gently press down the center of each ball, creating a small well just big enough for the Hershey Kiss later.
- Bake: Bake the macaroons for 17 minutes or until they are just golden brown around the edges.
- Add Chocolate: Remove the baking sheet from the oven and immediately press one Hershey Kiss into the well on each cookie while they are still warm.
- Cool: Let the cookies cool on the baking sheet for 10 minutes, then transfer them to a cooling rack to cool completely.
- Store: Store the cooled cookies in a loosely covered container at room temperature for up to 1 week.
Notes
- Use wet hands when shaping to prevent the mixture from sticking to your fingers.
- Make sure to press the Hershey Kiss into the cookie immediately after baking so it sticks properly as the cookie cools.
- If sweetened condensed milk is unavailable, you can try substituting with evaporated milk and additional sugar, but texture may vary.
- These cookies can be stored at room temperature but are best enjoyed within a week for optimal freshness.
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