Coconut Macaroon Blossoms

published Dec 3, 2021
christmas
Coconut Macaroon Blossoms Recipe

Amp up your blossom game this holiday with impossibly easy coconut macaroons.

Makes20 (about 2-inch) blossoms

Prep15 minutes

Cook22 minutes

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Credit: Photo: Joe Lingeman; Food Styling: Jesse Szewczyk; Prop Styling: JoJo Li

This recipe is from our Cookie Time Machine — a trip through the most iconic cookies of the past 10 decades, paired with 10 fresh twists for right now. Click here to see the most important cookies of the 1920s through today — and gaze forward with our Cookie of the Future!

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.

Credit: Photo: Joe Lingeman; Food Styling: Jesse Szewczyk; Prop Styling: JoJo Li

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.

The Classic

Credit: Photo: Joe Lingeman; Food Styling: Jesse Szewczyk; Prop Styling: JoJo Li

For the classic 1960s cookie recipe, check out the Peanut Butter Blossoms.

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  • 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.
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  • 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.

Coconut Macaroon Blossoms Recipe

Amp up your blossom game this holiday with impossibly easy coconut macaroons.

Prep time 15 minutes

Cook time 22 minutes

Makes 20 (about 2-inch) blossoms

Nutritional Info

Ingredients

  • 2

    large egg whites

  • 4 1/2 cups

    sweetened shredded coconut (angel flake, 15 to 16 ounces)

  • 1/2 cup

    sweetened cream of coconut, such as Coco Lopez, stirred if solid, or sweetened condensed milk

  • 1/2 teaspoon

    kosher salt

  • 20

    dark chocolate Hershey’s Kisses

Instructions

  1. Place 2 large egg whites in a small bowl and let sit until room temperature. Meanwhile, arrange 2 racks to divide the oven into thirds and heat the oven to 350ºF. Line 2 baking sheets with parchment paper.

  2. Place 4 1/2 cups sweetened shredded coconut, 1/2 cup sweetened cream of coconut, and 1/2 teaspoon kosher salt in a large bowl and stir with a flexible spatula until combined.

  3. Whisk the egg whites until when you lift the whisk, the whites form a little pile on the surface before disappearing. Add the egg whites to the coconut mixture and gently fold to combine.

  4. Scoop 1 1/2 tablespoon portions of the batter onto the baking sheets, spacing them evenly apart, 10 per sheet. Refrigerate for 15 minutes.

  5. Lightly press a wrapped Hershey’s Kiss into the top of each macaroon to make an indentation and then remove it. Bake the macaroons for 11 minutes. Rotate the baking sheets between racks and from front to back. Bake until lightly browned, about 11 minutes more. Meanwhile, unwrap 20 Hershey’s Kisses.

  6. Remove the baking sheets from the oven. Immediately press a kiss gently into the indentation of each macaroon. Return the baking sheets to the oven and bake for 2 minutes. Place the baking sheets on wire racks. Use your fingers to carefully push the sides of each macaroon up toward the kiss. Eat while warm or let cool completely on the baking sheets before serving.

Recipe Notes

Storage: The cookies can be stored in an airtight container at room temperature for up to 3 days.