Introduction

These Chewy coconut macaroons topped with chocolate kisses these Coconut Macaroon Blossoms are as cute as they are delicious. They combine sweet shredded coconut with a soft, chewy texture, crowned by a chocolate kiss for the perfect festive treat. If you love coconut desserts, you might also enjoy this Easy Coconut Cream Pie Recipe – No-Bake and Deliciously Creamy or the Ultimate Decadent German Chocolate Coconut Pecan Roll Cake.

Ingredients

These chewy coconut macaroons topped with chocolate kisses combine sweet coconut flakes with rich condensed milk and extracts for tender, dreamy cookies that melt in your mouth.

• 1 14-oz bag sweetened flaked coconut
• 2/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1 14-oz can sweetened condensed milk
• 1 teaspoon almond extract
• 1 teaspoon vanilla extract
• 1 egg white
• 28-30 Hershey’s Kiss chocolates

Timing

Context: These chewy coconut macaroons topped with chocolate kisses are ready in about 20% less time than similar recipes.

Step-by-Step Instructions

Step 1 — Prepare Your Ingredients and Equipment

Gather sweetened shredded coconut, sweetened condensed milk, vanilla extract, egg whites, and Hershey’s Kisses. You’ll also need a stand mixer or electric hand mixer, baking sheets, and parchment paper. Having everything measured and ready ensures a smooth process for making these chewy coconut macaroons topped with chocolate kisses.

Step 2 — Combine the Coconut Mixture

In a large bowl, stir together the sweetened shredded coconut, sweetened condensed milk, and vanilla extract until fully combined. The mixture will be thick and sticky. For the best texture, make sure there are no dry pockets of coconut.

Step 3 — Whip the Egg Whites

In a separate clean bowl, use an electric mixer to beat the egg whites on medium-high speed until stiff peaks form. This step is crucial for creating light, chewy coconut macaroons. Stiff peaks mean the whites hold their shape when the beaters are lifted.

Step 4 — Fold Egg Whites into Coconut

Gently fold the whipped egg whites into the coconut mixture using a spatula. Be careful not to deflate the egg whites—this helps keep the macaroons airy. Fold just until no white streaks remain.

Step 5 — Scoop and Shape the Macaroons

Use a cookie scoop or two spoons to drop rounded tablespoons of dough onto parchment-lined baking sheets. Shape each into a small mound with a slightly pointed top. This shape helps the chocolate kisses stay in place after baking.

Step 6 — Bake Until Golden

Bake at 325°F (163°C) for 18–22 minutes, or until the edges and tops are light golden brown. The bottoms should be lightly browned. Avoid overbaking to maintain a chewy interior.

Step 7 — Press in Chocolate Kisses

As soon as the macaroons come out of the oven, gently press a Hershey’s Kiss into the center of each one. The warmth of the cookies will slightly soften the chocolate, helping it adhere. Work quickly before the macaroons cool.

Step 8 — Cool Completely

Let the Coconut Macaroon Blossoms cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. This allows the chocolate to set and the macaroons to firm up for the perfect chewy texture.

Step 9 — Serve and Store

Once fully cooled, these chewy coconut macaroons topped with chocolate kisses are ready to enjoy. Store in an airtight container at room temperature for up to 5 days. For longer storage, freeze in a single layer before transferring to a freezer bag.

Nutritional Information

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Protein powder for some coconut — Swap ¼ cup shredded coconut with vanilla or unflavored protein powder for a protein boost and lighter texture.
• Almond flour for sweetened condensed milk — Use almond flour mixed with a sugar-free syrup like monk fruit to reduce carbs and keep them gluten-free.
• Coconut cream for sweetened condensed milk — Opt for full-fat coconut cream and a low-carb sweetener to make these dairy-free and lower in sugar.
• Lily’s stevia-sweetened chocolate — Replace standard chocolate kisses with sugar-free chocolate to maintain cuteness while reducing carbs and calories.
• Egg white powder for fresh egg whites — Use pasteurized egg white powder to lower sodium and ensure food safety without sacrificing chewiness.
• Unsweetened coconut flakes — Choose unsweetened coconut instead of sweetened to control sugar content and enhance natural coconut flavor.
• Sea salt sprinkle — A light sprinkle of flaky sea salt on top before baking can enhance flavor without needing salt in the batter, ideal for low-sodium diets.
• Maple syrup for sweetened condensed milk — Combine with coconut cream for a natural, unrefined sweetener option that’s gluten-free and dairy-free.

Serving Suggestions

• Pair these chewy coconut macaroons topped with chocolate kisses with a hot cup of coffee or tea to balance the sweetness.
• Serve these Coconut Macaroon Blossoms at holiday cookie exchanges or spring gatherings for a festive touch.
• Arrange them on a tiered dessert stand alongside other cookies for an eye-catching display.
• Offer them as a sweet ending to a brunch or afternoon tea party.
• Pack them in decorative boxes or cellophane bags for charming edible gifts.
• Create a dessert platter with fresh berries and whipped cream to complement the coconut flavor.

These Coconut Macaroon Blossoms are as cute as they are delicious, making them perfect for any occasion where you want to impress with both taste and presentation.

Common Mistakes to Avoid

• Mistake: Using sweetened condensed milk instead of sweetened condensed coconut milk. Fix: This alters the flavor profile; stick with sweetened condensed coconut milk for authentic taste.
• Mistake: Overmixing the coconut batter. Fix: Mix just until combined to maintain a light, chewy texture in your coconut macaroons.
• Mistake: Skipping the parchment paper. Fix: Always line your baking sheet to prevent sticking and ensure easy removal.
• Mistake: Baking at too high a temperature. Fix: Use 325°F (163°C) to avoid over-browning while achieving perfect chewiness.
• Mistake: Placing chocolate kisses on hot macaroons. Fix: Let macaroons cool for 1-2 minutes so the chocolate holds its shape without melting completely.
• Mistake: Not packing the coconut mixture firmly. Fix: Firmly pack the mixture into mounds for blossoms that hold their shape during baking.
• Mistake: Using stale shredded coconut. Fix: Check your coconut’s freshness for maximum flavor and ideal moisture content.
• Mistake: Underbaking the macaroons. Fix: Bake until golden brown on bottom and edges for that classic chewy interior.
• Mistake: Storing in airtight containers while still warm. Fix: Cool completely before storing to prevent condensation and sogginess.
• Mistake: Rushing the cooling process. Fix: Allow macaroons to set fully on the baking sheet for the best texture.

Storing Tips

• Fridge: Store cooled Chewy coconut macaroons topped with chocolate kisses in an airtight container for up to 1 week. The chocolate kisses may soften slightly.
• Freezer: Arrange these Coconut Macaroon Blossoms in a single layer on a baking sheet to freeze solid, then transfer to a freezer bag or airtight container. They will keep for up to 3 months.
• Reheat: For a warm, freshly-baked texture, place macaroons on a baking sheet and warm in a preheated 300°F (150°C) oven for 5-8 minutes, or until the internal temperature reaches at least 165°F (74°C) for food safety.

Always let the Chewy coconut macaroons topped with chocolate kisses cool completely before storing to prevent condensation, which can make them soggy.

Conclusion

These chewy coconut macaroons topped with chocolate kisses are as delightful to make as they are to eat. For more coconut treats, try these Homemade Almond Joy Truffles – Easy No-Bake Recipe. Give this recipe a try and share your results in the comments!

Coconut Macaroon Kisses

Print Recipe

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Tender and light, yet rich and dreamy chewy coconut cookies topped with Hershey’s Kiss chocolate drops.

• Author: Dorothy Miler
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 28-30 cookies 1x
• Method: Dessert
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 14-oz bag sweetened flaked coconut
• 2/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1 14-oz can sweetened condensed milk
• 1 teaspoon almond extract
• 1 teaspoon vanilla extract
• 1 egg white
• 28–30 Hershey’s Kiss chocolates

Instructions

1. Line 2 baking sheets with parchment paper then preheat oven to 350 degrees F.
2. Combine coconut, flour and salt in a large mixing bowl then toss with a fork until well combined.
3. Add sweetened condensed milk, almond extract and vanilla extract then stir with a wooden spoon until mixed well.
4. Beat egg white in a small bowl with a fork until frothy. Fold egg white into coconut dough.
5. Using a #40 cookie scoop (approximately 1.7-inch diameter), portion out balls of dough onto prepared pans about two inches apart.
6. Optional: Dip clean fingers into cold water then smooth any stray coconut pieces sticking up out of the individual mounds of dough to prevent overbrowning.
7. Bake cookies at 350 degrees F for 15-16 minutes or until the bottoms of the cookies are lightly browned.
8. While cookies are baking, unwrap Hershey’s Kisses.
9. Remove cookies from oven then cool for one minute. Press one Hershey’s Kiss candy into each cookie then cool cookies completely before removing from the pan.
10. Store at room temperature in an air-tight container up to one week.

Notes

For best results, smooth any stray coconut pieces before baking to prevent overbrowning. These cookies are best stored in an airtight container and enjoyed within a week.

Nutrition

• Calories: 120
• Sugar: 12g
• Sodium: 70mg
• Fat: 6g
• Saturated Fat: 4g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 15g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 10mg

FAQs

Can I use sweetened condensed milk instead of egg whites for these chewy coconut macaroons topped with chocolate kisses?

Yes, you can substitute sweetened condensed milk for egg whites to create a rich, chewy texture. This variation will yield a denser, sweeter coconut macaroon. Press the chocolate kisses gently into the warm cookies after baking for the best results.