Coconut Macaroon Blossoms, little mounds of sweet coconut perfection, are more than just a cookie. They are a taste of summer, a whisper of the tropics, and a reminder of simpler times spent with family. Like many of our recipes here at Nonna’s Dishes, this coconut macaroon blossoms recipe holds a special place in our hearts. Thinking of these cookies reminds us of picnics in the park, the sun shining through the leaves, and the happy chatter of children. These delightful treats are perfect any time of year, bringing a little sunshine to even the rainiest days, so let’s get baking!
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Why You Will Love This Coconut Macaroon Blossoms Recipe
This Coconut Macaroon Blossoms recipe is one you'll reach for again and again. They're incredibly easy to make, requiring just a few simple ingredients you probably already have in your pantry. The texture is delightfully chewy on the inside with a slightly crisp exterior, and the flavor is pure coconut bliss.
What makes this recipe particularly special is the Hershey Kiss pressed into the center while they’re still warm. The melted chocolate adds a beautiful touch of richness that complements the coconut perfectly. It's a sweet surprise in every single bite. You might even like these better than our Caramel Coconut Bars Delight!
Making these always brings back memories of baking with our grandchildren. There’s something so wonderful about little hands helping to mix and shape the dough. The joy on their faces when they got to press the Hershey Kisses into the cookies was priceless. Don't be surprised if this recipe becomes a cherished tradition in your family too!
Ingredients Needed for This Coconut Macaroon Blossoms Recipe
Here's what you'll need to create these delicious Coconut Macaroon Blossoms:
-
For the Coconut Macaroons:
- 14 ounces sweetened shredded coconut
- 14 ounces sweetened condensed milk
- 1 teaspoon vanilla extract
- 2 large egg whites, stiffly beaten
- Pinch of salt
-
For the Blossom Centers:
- About 36 Hershey's Kisses, unwrapped
How to Make This Coconut Macaroon Blossoms Recipe
Get ready to fill your kitchen with the aroma of toasted coconut! Follow these simple steps to make these wonderful Coconut Macaroon Blossoms:
- Preheat your oven to 325°F (160°C). Line baking sheets with parchment paper. This is crucial to prevent sticking!
- In a large bowl, combine the sweetened shredded coconut, sweetened condensed milk, vanilla extract, and salt. Mix well until everything is evenly moistened.
- Gently fold in the stiffly beaten egg whites. Be careful not to overmix, as this can deflate the egg whites, resulting in dense cookies.
- Drop by rounded tablespoons onto the prepared baking sheets, leaving a little space between each cookie.
- Bake for 12 to 15 minutes, or until the edges are lightly golden brown. Keep a close eye on them, as they can burn quickly.
- Remove from the oven and immediately press a Hershey’s Kiss into the center of each macaroon. The heat will soften the chocolate just enough to adhere.
- Let the macaroons cool completely on the baking sheets before transferring them to a wire rack. This allows the chocolate to set.
- Enjoy! And remember to share… if you can!
How to Serve This Coconut Macaroon Blossoms Recipe
These Coconut Macaroon Blossoms are perfect on their own as a sweet treat. But they also pair beautifully with other desserts.
- Serve them alongside a scoop of vanilla ice cream for a delightful sundae.
- Offer them with a cup of hot coffee or tea for a cozy afternoon snack.
- Include them in a dessert platter with other cookies and pastries.
- For a festive touch, sprinkle them with powdered sugar before serving.
How to Store This Coconut Macaroon Blossoms Recipe
Proper storage will keep these Coconut Macaroon Blossoms tasting fresh and delicious for longer.
- Refrigeration: Store in an airtight container in the refrigerator for up to one week.
- Freezing: For longer storage, freeze the macaroons in an airtight container for up to two months. Thaw completely at room temperature before serving.
- Reheating: If desired, you can warm the macaroons slightly in a low oven or microwave for a few seconds before serving.
Tips to Make This Coconut Macaroon Blossoms Recipe
Here are a few tips from our kitchen to yours, ensuring the best possible Coconut Macaroon Blossoms.
- Egg Whites: Make sure your egg whites are stiffly beaten. This gives the macaroons their light, airy texture.
- Coconut: Use sweetened shredded coconut for the best flavor and texture.
- Baking Time: Keep a close eye on the macaroons while they are baking. They can go from golden brown to burnt very quickly.
- Hershey Kisses: Unwrap the Hershey Kisses while the macaroons are baking to save time. Have them ready to press in immediately after the macaroons come out of the oven.
Helpful Notes for This Coconut Macaroon Blossoms Recipe
A few extra notes so you can nail this Coconut Macaroon Blossoms recipe the first time.
- Sweetened condensed milk is sometimes confused with evaporated milk. Make sure you use the sweetened kind!
- Parchment paper or silicone baking mats are essential for easy cleanup and preventing sticking.
- You can use different flavors of Hershey Kisses, such as caramel filled, for a unique twist.
Variation of This Coconut Macaroon Blossoms Recipe
Want to mix things up? Here are a few tasty variations of this Coconut Macaroon Blossoms recipe:
- Chocolate Chip: Add ½ cup of mini chocolate chips to the coconut mixture for extra chocolatey deliciousness.
- Almond Extract: Substitute ½ teaspoon of vanilla extract with almond extract for a different flavor profile. You can also add some sliced almonds to the batter!
- Lime Zest: Add the zest of one lime to the coconut mixture for a tropical twist. This also pairs well with juice from half a lime.
- You can’t go wrong with these variations. We love to experiment with different tastes and textures.
Frequently Asked Questions
What are Coconut Macaroon Blossoms?
Coconut Macaroon Blossoms are a type of cookie made from shredded coconut, sugar, and egg whites, typically baked until golden brown and sometimes adorned with a chocolate candy in the center.
How do I store Coconut Macaroon Blossoms?
Store Coconut Macaroon Blossoms in an airtight container at room temperature for up to 3-5 days. You can also freeze them for longer storage, up to 2 months, but be sure to thaw the cookies completely before serving.
Can I add different flavorings to my Coconut Macaroon Blossoms?
Yes, you can customize your Coconut Macaroon Blossoms by adding extracts like vanilla, almond, or coconut. You can also incorporate citrus zest, chocolate chips, or chopped nuts for added flavor and texture.
What is the secret to making chewy Coconut Macaroon Blossoms?
The secret to chewy Coconut Macaroon Blossoms lies in the moisture content and baking time. Avoid overbaking and ensure your coconut is fresh and moist. Underbaking slightly will result in a chewier texture.
Why are my Coconut Macaroon Blossoms not holding their shape?
If your Coconut Macaroon Blossoms are spreading, it could be due to overmixing or too much moisture in the mixture. Make sure to gently fold the ingredients together and ensure the coconut is not overly wet.
Conclusion
There you have it, Nonna’s secret recipe for Coconut Macaroon Blossoms! A simple, sweet treat that is sure to bring a smile to your face. We encourage you to gather your ingredients, preheat that oven, and whip up a batch of these Coconut Macaroon Blossoms. They're the perfect way to add a little sunshine to your day. Let us know in the comments how yours turn out! We love hearing from you. Don't forget to Follow us on Pinterest for more delicious recipes and baking inspiration. And if you are looking for more recipes with coconuts, check out our Brazilian Coconut Chicken or even the Delicious Coconut Cream Pie Bars, we know you are going to love them!
Coconut Macaroon Blossoms: Easiest Recipe EVER!
Sweet and chewy Coconut Macaroon Blossoms, topped with a Hershey’s Kiss. A simple, delightful treat perfect for any occasion!
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 36 cookies
Category: Dessert
Cuisine: Italian American
Diet: Vegetarian
Nutrition:
Protein: 1g
Carbs: 16g
Fat: 6g
Ingredients
- 14 ounces sweetened shredded coconut
- 14 ounces sweetened condensed milk
- 1 teaspoon vanilla extract
- 2 large egg whites, stiffly beaten
- Pinch of salt
- About 36 Hershey’s Kisses, unwrapped
Instructions
- Preheat your oven to 325°F (160°C). Line baking sheets with parchment paper.
- In a large bowl, combine the sweetened shredded coconut, sweetened condensed milk, vanilla extract, and salt. Mix well.
- Gently fold in the stiffly beaten egg whites.
- Drop by rounded tablespoons onto the prepared baking sheets.
- Bake for 12 to 15 minutes, or until the edges are lightly golden brown.
- Remove from the oven and immediately press a Hershey’s Kiss into the center of each macaroon.
- Let the macaroons cool completely on the baking sheets before transferring them to a wire rack.
- Enjoy!
Notes
- For best results, use fresh ingredients. Make sure the egg whites are stiffly beaten. Watch carefully whilst baking to prevent burning. You can use different flavors of Hershey Kisses for variety.
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