30-Minute Coconut Macaroon Blossom Cookies
These coconut macaroon blossom cookies combine chewy sweetened coconut with chocolate Hershey's Kisses pressed into the centers. Unlike traditional peanut butter blossoms, these cookies feature shredded coconut bound with sweetened condensed milk and flavored with vanilla and optional almond extract. The coconut mixture forms tender, golden-bottomed cookies that provide the perfect base for melted chocolate kisses. They're ideal for holidays, cookie exchanges, or anytime you want a tropical twist on the classic blossom cookie. The kisses melt slightly on top rather than sinking in, creating an appealing chocolate crown on each cookie.
Ingredients
- ⅝ cup all-purpose flouralmond flour1:1gluten-freegluten-free
use finely ground almond flour
- 5 ½ cups shredded sweetened coconut
- ½ teaspoon salt
- 1 14 ounce can sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract(optional)
- 48 Hershey's Kisses, unwrappedmini chocolate chips2 tablespoons per 12 cookiesdairy-free
press into hot cookies
Instructions
- 1
Preheat oven to 350°F and line cookie sheets with parchment paper or silpat baking mats
- 2
Stir flour, coconut, and salt together
- 3
Stir in sweetened condensed milk and both extracts until combined
- 4
Drop 1 tablespoon balls of dough onto prepared cookie sheets
- 5
Wet hands slightly and push down any protruding coconut pieces to prevent burning
- 6
Bake for 8-11 minutes until bottoms are golden and tops start to turn slightly golden
- 7
Immediately press a Hershey Kiss into the center of each hot cookie
- 8
Let Kisses harden before removing cookies from sheet
Tips
Wet hands when shaping to prevent coconut from sticking and to smooth any protruding pieces
Press Kisses into hot cookies immediately after baking for best adhesion
Crowd cookies close together on the baking sheet since they don't spread during baking
Good to Know
Store in airtight container at room temperature for up to 1 week
Dough can be shaped and refrigerated for up to 2 days before baking
Serve at room temperature as dessert or with coffee
Common Mistakes
Press Kisses immediately after baking to avoid them not adhering properly
Smooth protruding coconut pieces to prevent burning during baking
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
Nut-Free Alternatives
FAQ
Can I make these without almond extract?
Yes, the almond extract is optional. You can omit it entirely or substitute with additional vanilla extract for a different flavor profile.
What if my Kisses don't stick to the cookies?
Press the Kisses into the cookies immediately while they're still hot from the oven. The heat helps melt the chocolate slightly for better adhesion.
How long do these cookies keep fresh?
Store in an airtight container at room temperature for up to one week. The coconut helps keep them moist longer than typical cookies.