Coconut Macaroon Kisses

A tender and light, yet rich and dreamy recipe for chewy coconut cookies topped with Hershey’s Kiss chocolate drops.

JUMP TO RECIPE

I absolutely love coconut. And I know there are a lot of folks out there who don’t, but with the same ferocity they dislike it, I love it just as fiercely!

Years ago, I picked up a pack of coconut cookies from the grocery store bakery and fell in love with them (that doesn't happen too often, does it?). I’ve been keeping an eye out for a recipe that looked the same but never found anything.

They were chewy and dense and light all at the same time (sounds impossible, right?), had the perfect amount of coconut flavor and were studded with huge chocolate morsels (bigger than chocolate chips but smaller than a Hershey’s Kiss).

This Christmas, when I was doing my holiday baking, I decided to try to recreate the recipe myself! I found several recipes online that looked like good jumping-off points but the ingredients varied greatly.

Some had cream cheese. Some were made without flour. Some used sweetened condensed milk. Some used egg whites.

I decided to combine a little from each recipe (sans the cream cheese) and just hoped for the best! And guess what?? They were! They were the best!

I couldn’t find the gunga chocolate morsels my store bakery had used all those years ago so I decided to plop one Hershey’s Kiss in the center of each instead which was perfect and reminded me of the blossom cookies Mama made when I was little.

I think I might also like to try these with regular chocolate chips mixed in the batter and make a more traditional drop cookie too. I don't think you can go wrong with coconut and chocolate!

If you’re a coconut lover too, try some of these recipes!

• Lemon Macaroon Tarts - A perfect handheld dessert recipe made with light, chewy coconut macaroon tartlet shells filled with luscious, bright sweet-tart lemon curd topped with whipped cream.
• Sno Ball Brownies - An easy recipe for fudgy brownies, marshmallow buttercream and coconut just like the classic Hostess Sno Ball snack cakes! 
• Old Fashioned Coconut Pie - The perfect recipe for classic, old fashioned baked coconut custard pie that's both creamy and chewy in all the best ways!
• German Chocolate Sheet Cake - An easy German Chocolate sheet cake recipe with a spiffed-up cake mix base and homemade caramel, pecan and coconut icing.
• God Bless America Cake - A scratch-made cake recipe made with crushed pineapple topped with a caramel pecan coconut icing very similar to German Chocolate icing.
• Preacher Cake - Tender, moist cake recipe with crushed pineapple, pecans and coconut with a cream cheese frosting. An old Southern tradition to make this cake when the preacher comes by for a visit!
• Italian Bakeless Cake - A layered no-bake dessert recipe with sweetened condensed milk, lemon juice, pineapple, vanilla wafers, cool whip, coconut and cherries.

Recipe for Coconut Macaroon Kisses

Coconut Macaroon Kisses

Yield: 28-30 Cookies

Author: Mandy Rivers | South Your Mouth

Prep time: 10 MinCook time: 15 MinTotal time: 25 Min

A tender and light, yet rich and dreamy recipe for chewy coconut cookies topped with Hershey’s Kiss chocolate drops.

Ingredients

• 1 14-oz bag sweetened flaked coconut
• 2/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1 14-oz can sweetened condensed milk
• 1 teaspoon almond extract
• 1 teaspoon vanilla extract
• 1 egg white
• 28-30 Hershey’s Kiss chocolates

Instructions

1. Line 2 baking sheets with parchment paper then preheat oven to 350 degrees.
2. Combine coconut, flour and salt in a large mixing bowl then toss with a fork until well combined.
3. Add sweetened condensed milk, almond extract and vanilla extract then stir with a wooden spoon (or other sturdy spoon) until mixed well.
4. Beat egg white in a small bowl with a fork until frothy. Fold egg white into coconut dough.
5. Using a #40 cookie scoop (approximately 1.7-inch diameter), portion out balls of dough onto prepared pans about two inches apart. If you don’t have a cookie scoop, use two spoons to portion out mounds of about 2 tablespoons each of batter.
6. Optional: Dip clean fingers into cold water then smooth any stray coconut pieces sticking up out of the individual mounds of dough to prevent them from overbrowning.
7. Bake cookies at 350 degrees for 15-16 minutes or until the bottoms of the cookies are lightly browned.
8. While cookies are baking, unwrap Hershey’s Kisses.
9. Remove cookies from oven then cool for one minute. Press one Hershey’s Kiss candy into each cookie then cool cookies completely before removing from the pan.
10. Store at room temperature in an air-tight container up to one week.

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Images and text © South Your Mouth LLC 2020

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