If you’re a fan of chewy, coconutty treats with a delightful chocolate surprise, you’re in for a real treat with this Coconut Macaroon Blossoms with Hershey Kisses Recipe. I absolutely love how these cookies come together – they’re simple, sweet, and just a little bit addictive. Trust me, once you try them, you’ll wonder why you haven’t made them sooner. Plus, they’re naturally gluten-free and loaded with that classic coconut flavor enhanced by a little vanilla and almond magic.
Why You’ll Love This Recipe
- Simple Ingredients: Just a handful of pantry staples come together to make these irresistible treats.
- Perfect Chewy Texture: The sweetened condensed milk keeps the macaroons moist and chewy, exactly how I like them.
- Chocolate Surprise: The classic Hershey Kiss on top adds the perfect melty chocolate center.
- Naturally Gluten-Free: Great for sharing with friends or family who avoid gluten, without sacrificing flavor.
Ingredients You’ll Need
Every ingredient plays a key role in making these Coconut Macaroon Blossoms with Hershey Kisses Recipe pop. I love using good-quality sweetened condensed milk—it’s the secret to that perfect chewy texture. Plus, the vanilla and almond extracts add depth of flavor that makes the coconut taste even better.
- Sweetened Condensed Milk: This is what holds your macaroons together and adds sweetness without needing extra sugar.
- Vanilla Extract: A little vanilla brings warmth and rounds out the flavors beautifully.
- Almond Extract: Just a touch gives these cookies a subtle nutty note that pairs perfectly with coconut.
- Salt: Balances the sweetness and enhances all the other flavors.
- Sweetened Shredded Coconut: The star of the show—choose shredded for chewy texture.
- Hershey Kisses: The fun, chocolatey surprise pressed right into the cookie’s center.
Variations
I love how versatile this Coconut Macaroon Blossoms with Hershey Kisses Recipe can be. Over time, I’ve played around with different flavors and even added mix-ins to keep things interesting. Feel free to make it your own!
- Chocolate Variety: Sometimes I swap Hershey Kisses for dark or white chocolate to mix up the flavor. It adds a whole new twist that my family goes crazy for.
- Extract Alternatives: Don’t have almond extract? Try using coconut extract or even a tiny bit of rum flavor for a tropical spin.
- Texture Tweak: For a nuttier bite, toss in chopped pecans or almonds right before baking. It’s a little crunch that works wonderfully.
- Diet-Friendly: Looking for a low sugar option? Use sugar-free sweetened coconut and sugar-free chocolate kisses to adapt this recipe.
How to Make Coconut Macaroon Blossoms with Hershey Kisses Recipe
Step 1: Get Your Oven Ready and Prep the Baking Sheet
Preheat your oven to 325°F (165°C). Line a baking sheet with parchment paper or a silicone mat—that’s my go-to to prevent sticking and help cookies bake evenly. Making sure your tray is ready before mixing anything helps everything go smoothly once your batter is ready.
Step 2: Mix the Wet Ingredients
In a medium bowl, whisk together the sweetened condensed milk, vanilla extract, almond extract, and salt. This combo might seem simple, but I discovered this trick early on: whisking ensures the extracts and salt are evenly distributed, so every bite tastes perfectly balanced.
Step 3: Fold in the Coconut for That Perfect Texture
Gently fold the shredded coconut into your wet mixture. You want to coat the coconut flakes without mashing them up too much—this keeps that chewy, textured bite I love about macaroons. Don’t overmix; just enough to have everything nicely combined.
Step 4: Form and Shape the Macaroon Balls
Using wet hands (this trick totally helps prevent sticky fingers), scoop out about 1-inch balls of the mixture. Rinse your hands as needed to keep shaping easy and clean. Place each ball on your prep-lined baking sheet with enough space for spreading. Then, with a small spoon or the end of a wooden spoon, gently press a small well into the center of each ball—just big enough to hold a Hershey Kiss later.
Step 5: Bake Until Just Golden Brown
Bake your macaroons for 15 to 17 minutes, keeping an eye on them as they begin to turn a lovely golden around the edges—that’s the cue! I learned the hard way that overbaking makes these dry, so it’s best to err on the side of a short bake time and rely on that golden hint.
Step 6: Add the Hershey Kisses and Cool
When you pull the macaroons from the oven, immediately press a Hershey Kiss into the center of each cookie while they’re still warm. The warmth softens the chocolate just enough for that perfect melty center. Let them cool on the baking sheet for 10 minutes before transferring to a wire rack to finish cooling. This prevents cracking and helps them hold their gorgeous shape.
Pro Tips for Making Coconut Macaroon Blossoms with Hershey Kisses Recipe
- Use Wet Hands for Shaping: This simple trick prevents the sticky coconut mixture from adhering to your fingers, making forming balls a breeze.
- Don’t Skip the Well: Creating a shallow indentation before baking makes it much easier to press in the Hershey Kiss without cracking the cookie.
- Watch Baking Time Closely: These cookies can go from perfectly chewy to dry in a minute—pull them out as soon as the edges start to turn gold.
- Cool Before Removing: Letting the macaroons cool on the baking sheet first prevents the bottoms from breaking apart when you transfer them.
How to Serve Coconut Macaroon Blossoms with Hershey Kisses Recipe
Garnishes
I usually keep my Coconut Macaroon Blossoms simple because I love their classic look, but sometimes I sprinkle a tiny pinch of flaky sea salt on each Hershey Kiss right after pressing them in. It adds a beautiful balance to the sweetness and looks stunning. Another idea is drizzling melted chocolate over the top for extra indulgence—my kids absolutely adore that!
Side Dishes
These macaroons pair beautifully with a hot cup of coffee or a rich hot chocolate—perfect for holiday gatherings or afternoon snack time. I also love serving them alongside fresh fruit or a simple cheese plate when entertaining; the sweet coconut adds a lovely contrast.
Creative Ways to Present
If you’re bringing these to a party or gifting them, arrange the macaroons in cupcake liners inside a decorative tin or clear box. Tying a little ribbon around the package makes for a sweet presentation. I once made a festive platter arranging them like little flowers, which was a huge hit at Christmas brunch!
Make Ahead and Storage
Storing Leftovers
Once fully cooled, I store these Coconut Macaroon Blossoms in an airtight container at room temperature, loosely covered with parchment paper between layers to prevent sticking. They keep beautifully for up to a week, and honestly, they rarely last that long at my house!
Freezing
If you want to make a batch ahead of time, these freeze wonderfully. Just place the cooled macaroons in a single layer on a baking sheet to flash freeze, then transfer them to a freezer-safe container. When you want a treat, pull out a few and let them thaw at room temperature for about 30 minutes.
Reheating
I usually enjoy these at room temp, but if you want to warm them up, pop them in a 300°F oven for 3-4 minutes. This softens the chocolate just a little more, almost like freshly baked. Just watch closely so they don’t overbake and get dry.
FAQs
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Can I use unsweetened coconut flakes instead of sweetened in the Coconut Macaroon Blossoms with Hershey Kisses Recipe?
You can substitute unsweetened coconut, but keep in mind the cookies will be less sweet overall. You might consider adding a little extra sweetened condensed milk or a touch of sugar to balance it out.
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What if I don’t have almond extract—can I leave it out?
Absolutely! The almond extract adds subtle depth, but if you don’t have it, just skip it or replace it with a bit of coconut extract or extra vanilla. The macaroons will still taste fantastic.
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How do I prevent the macaroons from sticking to the baking sheet?
I highly recommend using parchment paper or a silicone baking mat. If you don’t have those, lightly grease your baking sheet, but be cautious as that can affect texture slightly. Using wet hands when shaping also helps prevent sticking.
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Can these Coconut Macaroon Blossoms be stored in the fridge?
While you can refrigerate them, I find storing them at room temperature preserves their chewy texture best. Refrigerating can make them a bit firmer, so only chill if your kitchen is very warm.
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Is this Coconut Macaroon Blossoms with Hershey Kisses Recipe naturally gluten-free?
Yes! There’s no flour here, so these macaroons are naturally gluten-free, making them a great option for those with gluten sensitivities or allergies.
Final Thoughts
Making Coconut Macaroon Blossoms with Hershey Kisses Recipe is one of my favorite ways to bring joy to my kitchen, especially around the holidays. They’re so straightforward to make and always a crowd-pleaser—my family literally goes crazy for these. I hope you feel inspired to try them out and maybe even tweak the recipe to make it your own little secret. Once you bake these, I promise they’ll be a staple in your cookie rotation too!
Print
Coconut Macaroon Blossoms with Hershey Kisses Recipe
- Prep Time: 5 minutes
- Cook Time: 15 to 17 minutes
- Total Time: 22 minutes
- Yield: 36 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
These Coconut Macaroon Blossoms are a delightful twist on the classic coconut macaroon cookie, featuring sweetened shredded coconut mixed with condensed milk and flavored with vanilla and almond extracts. Topped with a melty Hershey’s Kiss, these cookies offer a perfect combination of chewy texture and chocolatey goodness, making them an ideal treat for holidays or any special occasion.
Ingredients
Main Ingredients
- 14 oz sweetened condensed milk
- 2 tsp vanilla extract
- 1/2 tsp almond extract
- 1/2 tsp salt
- 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. Set it aside until ready to use.
- Mix Wet Ingredients: In a medium bowl, combine the sweetened condensed milk with vanilla extract, almond extract, and salt. Whisk these ingredients together until they are thoroughly blended.
- Add Coconut: Gently fold in the sweetened shredded coconut into the wet mixture, ensuring the coconut is evenly distributed without breaking down the texture.
- Form Cookie Balls: Using wet hands to prevent sticking, scoop out the mixture and form it into 1-inch balls. Rinse your hands as needed to keep the dough manageable.
- Shape Indentation: Place the coconut balls on the prepared baking sheet. Using a small measuring spoon or the end of a wooden spoon, press down in the center of each ball to create a small well or indentation just big enough to hold a Hershey Kiss.
- Bake: Bake the macaroons in the preheated oven for 15 to 17 minutes, or until the edges turn a light golden brown color.
- Add Hershey Kisses: Immediately after removing the baking sheet from the oven, press one Hershey Kiss into the center of each cookie while they are still warm. Allow the cookies to cool on the baking sheet for about 10 minutes.
- Cool Completely: Transfer the cookies to a wire rack to cool completely before serving or storing.
- Storage: Store the cooled Coconut Macaroon Blossoms at room temperature in a loosely covered container for up to one week to keep them fresh.
Notes
- These Coconut Macaroon Blossoms blend a classic coconut cookie with delicious melty chocolate for a festive treat.
- They are naturally gluten free due to the use of shredded coconut and no flour.
- A simple recipe with minimal ingredients, perfect for holiday baking or gifting.
- Using wet hands to shape the cookies helps prevent sticking and keeps the balls uniform.
- You can substitute the Hershey Kisses with your favorite chocolate candies if desired.
Nutrition
- Serving Size: 1 cookie
- Calories: 114 kcal
- 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
