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!
Servings 36
Calories 114kcal
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 PaperNutrition
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
