Coconut Macaroon Cookies with Hershey's Mini Kisses
Soft, chewy coconut macaroon cookies studded with creamy Hershey's Mini Kisses chocolate. These bakery-style treats combine buttery almond-orange dough with toasted coconut flakes for a sophisticated twist on classic macaroons. The chocolate centers add sweetness and richness while the coconut provides texture and mild tropical flavor. Perfect for holiday cookie platters, gift boxes, or everyday indulgence. This version enhances traditional macaroons by incorporating cream cheese and almond extract into the dough, creating a tender crumb that balances the chewy coconut exterior. The combination of orange juice and almond extract provides subtle flavor complexity that distinguishes these from standard versions. Home bakers and professional pastry makers alike will appreciate the precise measurements and structured approach, making these reliable for batch baking and consistent results.
Ingredients
- 8 oz unsalted butter, softened
- 9 oz cream cheese, softened
- 1 lb 2 oz sugar, granulated
- 3 oz egg yolks, from 2 oz eggs
- 1 oz almond extract
- 1 fl oz orange juice
- 1 lb 3 oz all-purpose flour
- 1 oz baking powder
- ¾ tsp salt
- 2 lbs 13 oz sweetened coconut flakes, dividedunsweetened coconut flakes1:1swap
less sweet
- 1 lbs 4 oz Hershey's Mini Kisses Milk ChocolatesHershey's regular chocolate chips1:0.8swap
different melt profile
Instructions
- 1
Mix butter, cream cheese, and sugar in mixer with paddle attachment until creamy
- 2
Add egg yolks, almond extract, and orange juice, mixing until fully incorporated
- 3
Blend flour, baking powder, and salt in a separate bowl
- 4
Gradually add flour mixture to butter mixture, mixing until well blended
- 5
Stir in coconut flakes
- 6
Cover and refrigerate until firm enough to handle
- 7
Heat oven to 300F convection or 350F standard
- 8
Line sheet pans with parchment paper
- 9
Shape dough into 1-inch balls using a #60 scoop, roll in remaining coconut
- 10
Place on prepared sheet pans
- 11
Bake 11 to 13 minutes until lightly browned
- 12
Immediately press 3 Hershey's Mini Kisses on top of each cookie, pressing down slightly
- 13
Cool 1 minute, then transfer to wire rack to cool completely
Tips
Use a #60 scoop for uniform cookie size and consistent baking. This ensures even browning and professional appearance across entire batch.
Press chocolates immediately after removing from oven while cookies are still warm. This helps them adhere and slightly soften, creating better integration than cooling first.
Divide coconut before mixing dough. Use two-thirds in dough, reserve one-third for rolling balls. This maximizes coconut flavor throughout while creating textured exterior.
Good to Know
Airtight container at room temperature up to 5 days. Freeze in single layer then transfer to freezer bag up to 3 months.
Prepare dough through refrigeration step up to 24 hours ahead. Shape and bake day-of for best chocolate adhesion and cookie texture.
Serve at room temperature with milk, coffee, or tea. Perfect for holiday platters, bake sales, or gift boxes.
Common Mistakes
Do not skip refrigeration to avoid dough that spreads too thin during baking.
Do not wait to press chocolates until cookies cool to avoid chocolate cracking and poor adhesion.
Do not overbake to avoid dry cookies; lightly browned edges indicate doneness.
Substitutions
Nut-Free Alternatives
General Alternatives
less sweet
different melt profile
FAQ
Can I use a standard oven instead of convection?
Yes. Increase temperature to 350F for standard ovens versus 300F for convection. Bake 11 to 13 minutes, watching for light browning. Standard ovens may bake slightly faster, so check at 10 minutes.
What if I do not have a #60 scoop?
Use a 1-ounce scoop or tablespoon measure to portion dough into roughly 1-inch balls. Consistency matters for even baking. Too-large cookies may not bake through; too-small may overbake.
How long do these cookies keep?
Store in airtight container at room temperature up to 5 days. For longer storage, freeze baked and cooled cookies in single layer on sheet, then transfer to freezer bag up to 3 months. Thaw at room temperature.