Coconut Macaroon Blossoms Recipe

Introduction

These Coconut Macaroon Blossoms are a simple and delicious treat that combines chewy coconut macaroons with chocolate kisses. Perfect for holidays, cookie exchanges, or any sweet craving, they’re easy to make and always a crowd-pleaser. If you enjoy coconut desserts, you might also like These Martha Washington Candies are rich sweet and full of nostalgic charm Coconut pecans and chocolate – whats not to love.

Ingredients

These Coconut Macaroon Blossoms deliver chewy, coconut-packed texture with sweet chocolate centers that melt in your mouth.

• 14 oz sweetened condensed milk
• 2 tsp vanilla extract
• 1/2 tsp almond extract
• 1/2 tsp salt
• 14 oz sweetened shredded coconut
• 36 Hershey Kisses (or similar milk chocolate pieces)

Timing

Prep Time	15 minutes
Cook Time	12 minutes
Total Time	27 minutes

Context: These Coconut Macaroon Blossoms come together about 20% faster than similar recipes thanks to simplified shaping and minimal chilling time.

Step-by-Step Instructions

Step 1 — Prepare Your Ingredients

Gather sweetened shredded coconut, sweetened condensed milk, vanilla extract, egg whites, and salt. Ensure all ingredients are at room temperature for easier mixing and a smoother dough consistency.

Step 2 — Combine Wet Ingredients

In a mixing bowl, whisk together the sweetened condensed milk, egg whites, and vanilla extract until fully incorporated. This creates the base that will bind your Coconut Macaroon Blossoms together.

Step 3 — Mix in Coconut

Gradually fold the shredded coconut into the wet mixture until evenly distributed. The dough should be thick and hold its shape when pressed together, not runny.

Step 4 — Shape the Macaroons

Using a cookie scoop or tablespoon, portion the dough and roll into 1-inch balls. Place them 2 inches apart on a parchment-lined baking sheet to allow for slight spreading.

Step 5 — Create the Blossom Indent

Gently press your thumb into the center of each macaroon ball to form a well. This indentation will later hold the chocolate kiss or other topping after baking.

Step 6 — Bake to Golden Perfection

Bake at 325°F (163°C) for 15–18 minutes, until the Coconut Macaroon Blossoms are golden brown around the edges. The tops should be set and lightly golden for the best texture.

Step 7 — Add Chocolate Topping

Immediately after removing from the oven, press a chocolate kiss into each macaroon’s center. The residual heat will soften the chocolate slightly, helping it adhere.

Step 8 — Cool Completely

Let the Coconut Macaroon Blossoms cool on the baking sheet for 5 minutes before transferring to a wire rack. They will firm up as they cool, making them easier to handle.

Step 9 — Serve or Store

Once fully cooled, store your Coconut Macaroon Blossoms in an airtight container at room temperature. They stay fresh for up to 5 days and make a delightful treat any time.

Nutritional Information

Calories	120
Protein	1g
Carbohydrates	15g
Fat	7g
Fiber	1g
Sodium	35mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Almond flour — Lowers carbs while adding protein and nutty flavor.
• Coconut sugar — A lower-glycemic sweetener with caramel notes.
• Unsweetened coconut flakes — Reduces sugar without losing coconut texture.
• Egg white protein powder — Boosts protein and helps bind without extra fat.
• Avocado oil — A heart-healthy, dairy-free fat alternative to butter.
• Dark chocolate chips — Naturally dairy-free and lower in sugar than milk chocolate.
• Sea salt flakes — Provides flavor impact with less sodium per serving.
• Unsweetened applesauce — Replaces some fat for a moist, lower-calorie option.

Serving Suggestions

• Pair with a cup of hot coffee or tea to balance the sweetness of these Coconut Macaroon Blossoms
• Serve alongside fresh fruit like berries or citrus slices for a refreshing contrast
• Arrange on a tiered dessert stand for an elegant afternoon tea presentation
• Package in decorative boxes or cellophane bags for thoughtful homemade gifts
• Create a dessert platter with other coconut treats for a tropical-themed party
• Dust with powdered sugar just before serving for a beautiful snowy effect

These Coconut Macaroon Blossoms are perfect for holiday cookie exchanges, spring celebrations, or anytime you want a delightful coconut treat that looks as beautiful as it tastes.

Common Mistakes to Avoid

• Mistake: Using sweetened coconut exclusively. Fix: Blend unsweetened and sweetened coconut for balanced sweetness and better texture.
• Mistake: Overmixing the dough, causing dense macaroons. Fix: Gently fold ingredients until just combined to maintain airiness.
• Mistake: Skipping the chilling step before baking. Fix: Refrigerate dough for 30 minutes to prevent spreading and hold the blossom shape.
• Mistake: Baking at too high a temperature, burning the coconut. Fix: Bake at 325°F (163°C) for golden edges without bitterness.
• Mistake: Pressing chocolate too hard into hot macaroons. Fix: Gently place chocolate pieces on cooled macaroons to avoid crumbling.
• Mistake: Using stale coconut, resulting in dry texture. Fix: Check coconut for freshness and store airtight to preserve moisture.
• Mistake: Not lining the baking sheet, causing sticking. Fix: Use parchment paper or a silicone mat for easy removal.
• Mistake: Overbaking for a crispy exterior. Fix: Remove when edges are lightly golden; they firm up while cooling.
• Mistake: Adding too much flour, making them cakey. Fix: Measure flour correctly (spoon and level) for tender Coconut Macaroon Blossoms.

Storing Tips

• Fridge: Store Coconut Macaroon Blossoms in an airtight container for up to 1 week.
• Freezer: Place in a freezer-safe container or bag for up to 3 months.
• Reheat: Warm in a 300°F oven for 5–8 minutes until heated through.

Always ensure reheated Coconut Macaroon Blossoms reach an internal temperature of at least 165°F for food safety.

Conclusion

These Coconut Macaroon Blossoms are an easy, delightful treat perfect for any occasion. We hope you love making them as much as we do! Please leave a comment with your results, and don’t forget to subscribe for more delicious recipes like our Easy Heavenly Coconut Lemon Cheesecake Cookies Ready in 30 Minutes.

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FAQs

Can I make Coconut Macaroon Blossoms without sweetened condensed milk?

No, sweetened condensed milk is essential for the proper texture and sweetness of these Coconut Macaroon Blossoms. Substituting it will change the consistency and may prevent the cookies from holding their shape.

How do I prevent my Coconut Macaroon Blossoms from spreading too much?

Ensure your dough is chilled before baking and avoid overmixing. Properly shaping the Coconut Macaroon Blossoms into tight mounds helps them hold their form in the oven.

Can I freeze Coconut Macaroon Blossoms?

Yes, you can freeze these Coconut Macaroon Blossoms after they have cooled completely. Store them in an airtight container with parchment between layers to maintain their texture.