If you’re on the hunt for a cookie that’s chewy, sweet, and has a delightful chocolate surprise right in the middle, I’ve got just the treat for you. I absolutely love sharing my Coconut Macaroon Blossoms with Hershey Kisses Recipe because it’s such a nostalgic, comforting classic with a fun twist. When I first tried this recipe, I was hooked instantly, and honestly, my family goes crazy for these every time I make them. So if you’re ready for an easy, delicious cookie that’s naturally gluten-free and perfect for any cookie swap or holiday gathering, stick around — you’re going to love this!
Why You’ll Love This Recipe
- Simple Ingredients: You only need a few pantry staples, making this recipe super approachable.
- Perfect Texture: Chewy and moist on the inside with just a touch of golden crisp on the outside.
- Chocolate Surprise: Each cookie hides a melty Hershey’s Kiss that elevates the flavor instantly.
- Naturally Gluten-Free: Great for sharing with friends who avoid gluten without compromising taste.
Ingredients You’ll Need
The beauty of this Coconut Macaroon Blossoms with Hershey Kisses Recipe is that the ingredients come together so well without any fancy components. Plus, they’re easy to find at your local grocery store, which makes baking these an effortless joy.
- Sweetened condensed milk: This gives the cookies their signature chewy texture and sweetness—don’t substitute with evaporated milk!
- Vanilla extract: Adds warm, inviting notes to deepen the cookie flavor.
- Almond extract: Just a little goes a long way with its subtle nutty aroma, feel free to adjust to your taste.
- Salt: Enhances all the flavors and balances out the sweetness beautifully.
- Sweetened shredded coconut: Choose a good quality shredded coconut for the best chew and flavor.
- Hershey Kisses: Classic milk chocolate kisses work perfectly, but you can try other variants if you like.
Variations
I love how versatile the Coconut Macaroon Blossoms with Hershey Kisses Recipe can be. Sometimes I swap out the Hershey’s Kisses for other candies, or tweak the flavors just a bit to suit the season or occasion. Feel free to make this recipe your own and experiment!
- Use dark or white chocolate kisses: I prefer dark chocolate for a richer contrast, and my friends swear by the white chocolate variety too.
- Add chopped nuts: Sprinkle toasted almonds or pecans into the coconut for a nice crunch.
- Make it vegan: You can try using a sweetened coconut milk-based condensed milk alternative, though I recommend testing it first as texture might vary.
- Seasonal flavors: Add a pinch of cinnamon or pumpkin spice during fall for a festive twist.
How to Make Coconut Macaroon Blossoms with Hershey Kisses Recipe
Step 1: Preheat and Prep
Begin by preheating your oven to 325°F. You’ll want to line a baking sheet with parchment paper or a silicone baking mat to prevent sticking — trust me, it makes cleanup so much easier. This little prepping step is a game changer for both hassle and presentation.
Step 2: Mix Your Wet Ingredients
In a medium bowl, whisk together the sweetened condensed milk, vanilla extract, almond extract, and salt until everything is well combined. I discovered that whisking first avoids clumps and ensures every bite is bursting with flavor.
Step 3: Fold in the Coconut
Gently fold in the shredded coconut. The mixture will be a bit sticky—that’s exactly what we want! This step is where the texture magic happens, so be patient and fold gently so the coconut stays nice and fluffy.
Step 4: Shape Your Macaroons
Now, this part requires a little patience but it’s so worth it. Scoop out about 1-inch balls of the mixture using a tablespoon or cookie scoop. Wet your hands lightly with water—it helps prevent sticking—and shape the balls as neatly as you can. Don’t worry if they’re not perfect circles; these cookies are all about charm.
Step 5: Create the Wells for Kisses
Place the balls onto your prepared baking sheet. Using the back of a small measuring spoon or the handle of a wooden spoon, press down gently in the center of each ball to create a small indentation or “well.” This well needs to be just the right size to nestle each Hershey’s Kiss later — not too big, not too small.
Step 6: Bake to Perfection
Bake in your preheated oven for 15 to 17 minutes, or until the edges are lightly golden. I learned that watching closely towards the end is key — you want that golden color for perfect texture without drying out the cookie.
Step 7: Add the Hershey Kisses & Cool
Right after you pull the cookies out of the oven, immediately press a Hershey’s Kiss into the center well of each cookie. The warmth helps the chocolate melt just enough to hold its shape and become wonderfully gooey as it cools. Let them cool on the baking sheet for about 10 minutes before transferring to a wire rack to finish cooling completely.
Pro Tips for Making Coconut Macaroon Blossoms with Hershey Kisses Recipe
- Wet Hands for Shaping: I can’t stress this enough – wetting your hands prevents the sticky coconut mixture from clinging to your fingers, making shaping much easier.
- Timing for Kisses: Always add the Hershey Kisses right out of the oven to get that perfect soft chocolate center without melting the cookie.
- Watch the Bake Time: I learned that even a minute or two can make the difference between chewy and dry; set a timer and check early!
- Storage Tips: Store these cookies loosely covered at room temperature to keep their chewy texture – refrigeration can dry them out.
How to Serve Coconut Macaroon Blossoms with Hershey Kisses Recipe
Garnishes
I usually keep these simple because the stars are the coconut and chocolate, but if I want to jazz them up, a light drizzle of white chocolate or a sprinkle of crushed toasted coconut on top adds a little extra visual appeal and flavor kick that delights guests.
Side Dishes
These cookies pair perfectly with a cup of hot coffee, chai tea, or even a cold glass of milk. For holiday spreads, I like to arrange them alongside other seasonal cookies for a colorful, crowd-pleasing dessert platter.
Creative Ways to Present
For celebrations, I’ve wrapped individual Coconut Macaroon Blossoms with Hershey Kisses in little cello bags tied with ribbon — they make adorable edible favors. You can also stack them on tiered cake stands or serve with fresh berries and whipped cream for a fancy dessert touch.
Make Ahead and Storage
Storing Leftovers
Once completely cooled, I store leftover cookies at room temperature in an airtight container, loosely covered with parchment paper between layers. This usually keeps them fresh and chewy for up to a week, which honestly never lasts that long in my house!
Freezing
I’ve found that you can freeze the shaped dough balls before baking or freeze the baked cookies. For dough, freeze on a tray then transfer to a freezer bag — bake directly from frozen, adding a couple extra minutes. For baked cookies, freeze in airtight containers with parchment paper to prevent sticking. Thaw at room temperature before serving.
Reheating
To revive slightly stale cookies, I pop them in a warm (not hot) oven at 300°F for about 5 minutes. This refreshes the chewiness without melting the chocolate too much. Avoid microwaving, which can make them rubbery.
FAQs
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Can I use unsweetened coconut for this recipe?
While unsweetened coconut will work, these macaroons rely on the sweetness from the sweetened shredded coconut to balance the condensed milk and extracts. Using unsweetened coconut will make the cookies less sweet, so you might want to add a little more sweetened condensed milk or a touch of sugar.
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What makes these macaroons chewy?
The sweetened condensed milk is the secret—to get that perfect chewy texture, make sure not to overbake the cookies. The shredded coconut also contributes to that dense, chewy bite.
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Can I substitute the Hershey Kisses with another type of chocolate?
Absolutely! I’ve tried dark chocolate, white chocolate, and even peanut butter cups for a fun variation. Just ensure the chocolates are small enough to fit in the well created on top of the macaroons.
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Are these cookies gluten-free?
Yes! This recipe uses no flour, making it naturally gluten-free, perfect for those with gluten sensitivities or anyone wanting a delicious gluten-free treat.
Final Thoughts
Honestly, the Coconut Macaroon Blossoms with Hershey Kisses Recipe holds a special place in my heart. It’s a simple yet impressive treat that shows how just a few ingredients can come together to create something truly magical. Whether you’re sharing them with family, gifting them to friends, or sneaking a few yourself, these cookies never fail to bring smiles. So I highly recommend you give them a whirl — your kitchen will smell heavenly, and your taste buds will thank you!
Print
Coconut Macaroon Blossoms with Hershey Kisses Recipe
- Prep Time: 10 mins
- Cook Time: 17 mins
- Total Time: 27 mins
- Yield: 36 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
Delight in these Coconut Macaroon Blossoms, a perfect blend of chewy coconut macaroons topped with smooth Hershey’s Kisses. Naturally gluten-free and easy to make with just a handful of ingredients, they’re an ideal festive treat with a rich, nutty flavor and a hint of vanilla and almond extracts.
Ingredients
Wet Ingredients
- 14 oz sweetened condensed milk
- 2 tsp vanilla extract
- 1/2 tsp almond extract
- 1/2 tsp salt
Dry Ingredients
- 14 oz sweetened shredded coconut
Topping
- 36 Hershey Kisses
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C) and prepare a baking sheet by lining it with parchment paper or a silicone baking mat to prevent sticking.
- Mix Wet Ingredients: In a medium bowl, whisk together the sweetened condensed milk, vanilla extract, almond extract, and salt until fully combined, ensuring a smooth mixture.
- Fold in Coconut: Gently fold the sweetened shredded coconut into the wet mixture, being careful to evenly distribute it without breaking down the texture.
- Form Macaroons: Using wet hands to prevent sticking, scoop and shape the mixture into 1-inch balls. Rinse your hands as needed to maintain ease of shaping.
- Create Wells: Place each macaroon ball on the prepared baking sheet. Using a small measuring spoon or the end of a wooden spoon, press down the center of each ball to form a small well that will hold the chocolate kisses.
- Bake: Bake the macaroons in the preheated oven for 15 to 17 minutes or until they turn just golden brown around the edges.
- Add Chocolate Toppings: Remove from the oven and immediately press one Hershey Kiss into each cookie’s center well while the macaroons are still warm and soft.
- Cool: Let the macaroons cool on the baking sheet for 10 minutes to allow the chocolate to set, then transfer them to a cooling rack to cool completely.
- Store: Store the cooled macaroons loosely covered at room temperature for up to one week to maintain freshness.
Notes
- These Coconut Macaroon Blossoms are naturally gluten-free and contain only a handful of simple ingredients, making them perfect for a quick holiday dessert.
- The combination of coconut and chocolate kisses is a delightful, classic flavor pairing great for festive occasions like Christmas.
- Use wet hands to prevent the sticky mixture from adhering during shaping.
- For best texture, avoid overbaking to keep the macaroons moist inside.
- Store in an airtight container to keep them fresh beyond one week if desired.
Nutrition
- Serving Size: 1 cookie
- Calories: 114
- Sugar: 13 g
- Sodium: 79 mg
- Fat: 6 g
- Saturated Fat: 5 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 5 mg
