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
Scale
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
