Macaroon Blossom Cookies
Easy Macaroon Blossom Cookies - this recipe is fast and full of coconut flavor! Easy egg free coconut macaroons are topped with Hershey's Kisses. These are the perfect cookies for all year long, and they can be made gluten free.
- 2/3 cup flour may substitute Bob’s Red Mill Gluten Free 1-to-1 flour or similar product
- 5 1/2 cups shredded sweetened coconut
- 1/2 teaspoon salt
- 1 14 ounce can sweetened condensed milk
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract optional
- 60 Hershey’s Kisses unwrapped (from just over one 12 ounce package)
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.
Serving: 1cookie | Calories: 107kcal | Carbohydrates: 14g | Protein: 2g | Fat: 6g | Saturated Fat: 5g | Cholesterol: 4mg | Sodium: 368mg | Fiber: 1g | Sugar: 12g