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Coconut Macaroon Kisses

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

Ingredients

Scale
  • 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

Find it online: https://www.receipster.com/coconut-macaroon-blossoms-chocolate-kisses/

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