Print

Coconut Macaroon Blossoms Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 21 reviews

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.

Ingredients

Macaroon Mixture

  • 14 oz sweetened condensed milk
  • 2 tsp vanilla extract
  • 1/2 tsp almond extract
  • 1/2 tsp salt
  • 14 oz sweetened shredded coconut

Topping

  • 36 Hershey Kisses

Instructions

  1. Preheat Oven: Preheat your oven to 325 degrees Fahrenheit to prepare for baking the macaroons.
  2. Prepare Baking Sheet: Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and set aside.
  3. Mix Wet Ingredients: In a medium bowl, whisk together the sweetened condensed milk, vanilla extract, almond extract, and salt until fully combined.
  4. Add Coconut: Fold the shredded coconut into the wet mixture carefully until all coconut is evenly coated.
  5. 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.
  6. 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.
  7. Bake: Bake the macaroons for 17 minutes or until they are just golden brown around the edges.
  8. 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.
  9. Cool: Let the cookies cool on the baking sheet for 10 minutes, then transfer them to a cooling rack to cool completely.
  10. 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.

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