Coconut Macaroon Blossoms

These easy Coconut Macaroon Blossoms combine a timeless classic with CHOCOLATE! A match made in heaven! Naturally gluten free and just a handful of ingredients, these easy cookies are a must make for Christmas! Love easy recipes? Make sure to try my easy Almond Joy Cookies, Rocky Road Peanut Clusters, and Peanut Butter Cup Cheesecake Fudge!

Coconut Macaroon Blossoms

Ever since I posted my Coconut Macaroons years ago (back in 2014 y’all!!), it has been an overwhelmingly popular recipe with readers. Chewy on the inside with perfectly toasted coconut on the outside, they really are unbelievably delicious.

I wanted to give an alternative to that recipe along with a fun way to mix it up and add a little flair. We’re talking about chocolate people.

These Coconut Macaroon Blossoms are much like a peanut butter blossom but with a macaroon cookie instead of a peanut butter cookie. I used sweetened condensed milk this time but if you are opposed, you can absolutely make my original macaroons recipe instead.

What You’ll Need

These cookies are super easy to make and take just a handful of ingredients:

• sweetened shredded coconut
• sweetened condensed milk
• vanilla extract
• almond extract
• salt
• Hershey Kisses

Let’s Do This

I love these cookies because they don’t require a mixer and no chilling time! Yay! I can have the first batch done about 20 minutes after I start. There is no butter to bring to room temperature, none of that. I just pull a few ingredients out of the pantry and get going.

1. Line a baking sheet with parchment paper or silicone baking mat and set aside.
2. Whisk together sweetened condensed milk, vanilla extract, almond extract and salt in a medium bowl.
3. Stir in shredded coconut.
4. Scoop out mixture with a cookie scoop and form into 1 inch balls. Wet your hands with water to make shaping the balls super easy. Rinse your hands as needed.
5. Place the balls on the prepared baking sheet.
6. Using a small measuring spoon or the end of a wooden spoon, press down on the center of the balls to form a small well. I
7. Bake just until golden brown.
8. Remove from oven and immediately press the Hershey kiss into the top of each cookie
9. Let cool for 10 minutes on baking sheet. Remove cookies to a cooking rack to finish cooling.
10. Store at room temperature, loosely covered, for up to 1 week.

Tips for the Best Macaroon Blossoms

• These macaroons do not spread when baking. The shape and size they are when they go into the oven is the same as when they come out.
• Use a cookie scoop to really pack that coconut in there!
• Don’t be afraid of the coconut turning golden brown. That is what gives these macaroons amazing flavor.
• Make sure to line your baking sheet with parchment paper for easy removal. They get sticky!

Variations To Consider:

• You don’t have to use Hershey Kisses, try Rolos, or miniature Reese’s peanut butter cups!
• Use all vanilla extract if you’re not a fan (or have allergies) or almond
• Use my original coconut macaroons recipe if you prefer!

Baking for the holidays? Try these favorites!

1. Christmas Crack – An Easy Saltine Toffee Recipe!
2. Peanut Butter Fudge with M&Ms!
3. Rolo Pretzel Buttonss – Just 3 Ingredients!
4. Almond Joy Cookies – Just 4 Ingredients!
5. M&Ms Marshmallow Dream Bars
6. The Best Coconut Macaroons

How To Make Coconut Macaroon Blossoms

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4.92 from 12 votes

Coconut Macaroon Blossoms

These easy Coconut Macaroon Blossoms combine a timeless classic with CHOCOLATE! A match made in heaven! Naturally gluten free and just a handful of ingredients, these easy cookies are a must make for Christmas!

Course Cookies

Cuisine American

Keyword Coconut Macaroon Blossoms

Prep Time 5 minutes minutes

Cook Time 43 minutes minutes

Servings 36

Calories 114kcal

Author Trish - Mom On Timeout

Ingredients

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

Instructions

• Preheat oven to 325F.
• Line a baking sheet with parchment paper or silicone baking mat and set aside.
• Add sweetened condensed milk, vanilla extract, almond extract and salt to a medium bowl. Whisk to combine.
• Fold in shredded coconut.
• Scoop out mixture and form into 1 inch balls. Use wet hands to shape balls, rinsing hands as needed.
• Place on baking sheet. Using a small measuring spoon or the end of a wooden spoon, press down on the center of the balls to form a small well. It should be just large enough for the kisses later.
• Bake for 15 to 17 minutes or just until golden brown.
• Remove from oven and immediately press the Hershey kiss into the top of each cookie and let cool for 10 minutes on baking sheet. Remove cookies to a cooking rack to finish cooling.
• Store at room temperature, loosely covered, for up to 1 week.

Video

Notes

For a less "gooey" macaroon, omit up to 3 tablespoons of the sweetened condensed milk from the recipe. (Makes a great coffee creamer!)

Tools Needed

Mixing Bowls | Baking Sheet | Cookie Scoop | Silicone Baking Mat | Parchment Paper

Nutrition

Calories: 114kcal | Carbohydrates: 14g | Protein: 2g | Fat: 6g | Saturated Fat: 5g | Cholesterol: 5mg | Sodium: 79mg | Potassium: 78mg | Fiber: 1g | Sugar: 13g | Vitamin A: 29IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 1mg

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