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Macaroon Blossoms – the marriage of my favorite macaroon cookies and blossom cookies all in one recipe! This is an easy recipe that’s a fun twist on traditional blossom cookies but without peanut butter. We love them!
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Coconut Macaroon Blossoms
This is the perfect cookie marriage between coconut macaroons and a classic blossom cookie with a Hershey Kiss in the middle. A perfect holiday treat with a tropical twist! These cookies are egg-free and perfect for your gluten free relative! Just use gluten free flour. A cookie that’s chewy, coconutty, and has a Hershey Kiss right in the middle! What could be better than that?
Ingredients in Coconut Blossoms
- Flour- You can also use gluten free all-purpose flour for this recipe!
- Shredded coconut- Get the sweet kind sold in the baking aisle
- Sweetened condensed milk – regular or fat-free, but make sure it’s a 14 ounce can.
- Vanilla extract- As I always say, natural is best!
- Almond extract- This is optional but if you love the taste of almond or want a more complex tasting cookie it’s great to add!
- Hershey’s Kisses- Use your favorite flaovr and be sure they’re unwrapped.
How to Make Macaroon Blossom Cookies
- Prep and make dough: Preheat the oven to 350°F line cooking sheets with parchment paper or silpat baking mats to prepare. In a large bowl stir together flour, coconut, and salt. Stir in sweetened condensed milk, the vanilla and almond extract. Stir until completely combined.
- Put dough on cookie sheet: Drop one tablespoon sized balls of dough onto the prepared cookie sheets. They don’t spread much so don’t be afraid to place them closely together. Wet your hands slightly and push down any shreds of coconut that are sticking out. If there are any shreds sitting on the sheet take it off or they will burn.
- Bake: Bake the macaroon blossoms for about 8-11 minutes, until the bottoms are golden and the tops start to turn the slightest bit toasted looking. Then, while it’s still hot, press a Hershey kiss into the center. Let the kisses cool and harden back up (this is how they will stick to the top) before moving the cookies to the cookie sheet.
- Press any little coconut flyaways into the cookie before baking: Coconut shreds can burn very easily, don’t waist for the entire thing to toast or you will be left with burnt macaroon blossoms.
- To get the Hershey kiss to stick, press into the cookie while it’s still hot so it binds to the top. Then let it cool so it stays there!
You absolutely can tailor this recipe to be gluten free, just use gluten-free all purpose flour and there you go! It’s an easy switch.
Yes, you certainley can! They will last even longer when frozen properly in an airtight container.
Store in an airtight container on the counter, you dont have to refrigerate them.
Macaroon Blossom Cookies Recipe
- ⅔ cup (82g) all-purpose flour (see note)
- 5 ½ cups (375g) 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 (unwrapped)
- Preheat oven to 350°F. Line cookie sheets with parchment paper or silpat baking mats.
- Stir flour, coconut, and salt. Stir in sweetened condensed milk and both extracts. Stir until combined.
- Drop 1 tablespoon balls of dough onto the prepared cookie sheets. These do not spread so you can crowd them close together. Wet your hands slightly and push down any sticking up or out single pieces of coconut as these might burn.
- Bake for about 8-11 minutes, until the bottoms are golden and the tops start to turn the tiniest bit golden. Immediately press a Hershey Kiss into the center. (Note: the Kiss won’t sink down into the macaroon like in a normal blossom cookie but they’ll melt to the top and stick.) Let the Kisses harden back up before moving the cookies off the cookie sheet.
- Make Gluten Free Cookies: May substitute Bob’s Red Mill Gluten Free 1-to-1 flour or similar product.
Other Fun Recipes
Macaroon Blossoms are a coconut blossom cookie with Hersheys Kisses – an easy Christmas cookie that’s freezable!
Last Updated on December 2, 2022