Coconut Macaroon Blossoms

I adore peanut butter blossoms. I mean, nothing is more delicious to me than the combo of milk chocolate and peanut butter (yes, Reese’s Peanut Butter Cups, I’m looking at you); and if the chocolate is in the form of a Hershey’s Kiss and the PB in the form of a chewy cookie, then I’ve just about died and gone to heaven. But here’s the thing: I also love the combo of chocolate and coconut (I mean, Mounds Bar-lovers unite, and all that). So, being a blossom whisperer, I created an of-the-moment blossom that couldn’t be easier to prepare or more delicious — yes, even easier than its peanut butter brethren. Bonus: It also happens to be gluten-free.

The coconut cookie here is nothing more than a simple macaroon with a dark chocolate Hershey’s Kiss nestled atop it. I am first and foremost a milk chocolate-lover, but here, the dark chocolate of the kiss is brilliant — not only because the contrast of the slightly toasted, snowy-white cookie and the almost-black chocolate is so gorgeous, but also because the kiss helps cut the sweetness of the mac in all the best ways.

The macaroons are assembled by hand — no stand mixer needed — which takes about, I don’t know, three minutes tota? I think a brief 15-minute rest in the fridge is nice to help them keep their shape when it’s time for them to “get kissed.” The macaroons are baked without the chocolate first, but returning them to the oven once topped gives the chocolate a chance to melt into the mac a bit. Please eat these warm if you have even the faintest idea of what is good for you. But also know they are fab at room temp, too.

Before you preheat the oven, gear up with these cookie-making essentials.

• The Sheet Pan Every Kitchn Editor Owns: This sturdy, won’t-ever-warp pan is great for cranking out a ton of picture-perfect sweets. Bonus: It comes in great colors, which makes baking even more fun.
• Our Tried-and-Tested Favorite Cooling Rack: We love these racks for their criss-cross design, which adds stability, makes sure your precious treats won’t slip though, and prevents the rack from wobbling or warping.
• The Little Spatula That Every Baker Needs: This thin-but-sturdy spatula is great for gently loosening your cookies from the pan and transferring them to the cooling rack. It’s particularly handy for moving small or delicate treats.