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coconut kiss macaroon blossoms recipe with title
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4.84 from 6 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
Cook Time 43 minutes
Servings 36
Calories 114kcal
Author Trish - Mom On Timeout


  • 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.



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


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