What ingredients do I need to make Coconut Macaroon Blossoms?

To make Coconut Macaroon Blossoms, you will need sweetened shredded coconut, sweetened condensed milk, vanilla extract, almond extract, a pinch of salt, and Hershey Kisses (or your choice of chocolate candy for the topping). These simple ingredients come together quickly to create chewy, flavorful cookies with a chocolate center.

Do Coconut Macaroon Blossoms require any special baking tools?

No special baking tools are needed for Coconut Macaroon Blossoms. Basic kitchen items like a whisk, mixing bowl, baking sheet, parchment paper or silicone baking mat, and a cookie scoop or spoon to portion the dough are sufficient. This makes the recipe easy to prepare even for beginner bakers.

How long does it take to prepare and bake Coconut Macaroon Blossoms?

From start to finish, Coconut Macaroon Blossoms can be ready in about 20 minutes. The recipe does not require mixing with a mixer or any chilling time. After forming the cookies and placing the chocolate kisses on top, they bake in roughly 10-12 minutes until golden.

Can I replace Hershey Kisses with other types of chocolate or candy?

Yes, you can substitute Hershey Kisses with other chocolates like Rolos or miniature Reese’s peanut butter cups. These alternatives add different flavors and textures while maintaining the classic “blossom” look. Choose candies that hold their shape well during baking for best results.

How should I store Coconut Macaroon Blossoms to keep them fresh?

Store Coconut Macaroon Blossoms at room temperature in an airtight container or loosely covered for up to one week. Keep them away from direct sunlight and moisture to maintain their chewy texture. For longer storage, you can freeze them in a sealed container for up to two months and thaw before serving.

Coconut Macaroon Blossoms Recipe Ideas For Tasty Treats

Name: Coconut Macaroon Blossoms
Prep time: 5 min
Cook time: 17 min
Total time: 22 min
Cuisine: American
Ingredients: – 14 ounces (about 396 grams) Sweetened shredded coconut for the chewy texture and coconut flavor; – 14 ounces (about 396 grams) Sweetened condensed milk for binding ingredients and adding sweetness; – 2 teaspoons Vanilla extract for enhancing the overall flavor profile; – 1/2 teaspoon Almond extract for a subtle nutty note; – 1/2 teaspoon Salt for balancing the sweetness; – As needed Hershey Kisses for creating the chocolate center for the blossom effect

Ingredients

– 14 ounces (about 396 grams) Sweetened shredded coconut for the chewy texture and coconut flavor

– 14 ounces (about 396 grams) Sweetened condensed milk for binding ingredients and adding sweetness

– 2 teaspoons Vanilla extract for enhancing the overall flavor profile

– 1/2 teaspoon Almond extract for a subtle nutty note

– 1/2 teaspoon Salt for balancing the sweetness

– As needed Hershey Kisses for creating the chocolate center for the blossom effect

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Instructions

1-Preheat oven to 325°F (163°C) and line a baking sheet.

2-Mix all ingredients in a bowl until blended.

3-Shape dough into 1-inch balls and place on the sheet.

4-Bake for 15-17 minutes until golden.

5-Press chocolate into the center and cool.

Last Step:

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Notes

🥥 Use sweetened shredded coconut for the best texture and flavor – unsweetened coconut will be too dry

Author: Brandi Oshea
Prep Time: 5 minutes
Cook Time: 17 minutes
Category: Dessert
Method: Baking
Cuisine: American
Diet: Gluten-free

Nutrition

Serving Size: 1 cookie
Calories: 145
Sugar: 16g
Sodium: 85mg
Fat: 7g
Saturated Fat: 6g
Unsaturated Fat: 1g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 1g
Protein: 2g
Cholesterol: 5mg