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!
- 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
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.
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