Description
Chewy coconut macaroons topped with melty chocolate kisses — the perfect blend of texture, sweetness, and nostalgia. These cookies are simple to make, irresistibly chewy, and always a crowd favorite.
Ingredients
Scale
- 4 cups sweetened shredded coconut
- 1 can (14 oz) sweetened condensed milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 large egg whites
- 24 chocolate kisses, unwrapped
Instructions
- Preheat the oven to 325°F and line a baking sheet with parchment paper.
- In a large bowl, combine sweetened shredded coconut, condensed milk, vanilla extract, and salt. Mix until evenly coated.
- In a separate bowl, whip the egg whites until soft and frothy.
- Gently fold the whipped egg whites into the coconut mixture until fully incorporated.
- Scoop about 1 to 1.5 tablespoons of the mixture per cookie and shape into small mounds. Place them evenly spaced on the prepared baking sheet.
- Bake for 22 to 25 minutes, until the edges are golden brown and tops are set.
- Remove from the oven and let cool for 3 minutes, then press a chocolate kiss into the center of each cookie.
- Cool completely on a wire rack before serving or storing.
Notes
- Use parchment paper or a silicone baking mat to prevent sticking.
- Let cookies cool slightly before adding chocolate kisses to avoid excessive melting.
- Chill the mixture for 10 minutes if it feels too sticky to shape.
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 14g
- Sodium: 60mg
- Fat: 6g
- Saturated Fat: 5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 5mg
Keywords: coconut macaroons, chocolate blossoms, chewy cookies, coconut desserts, holiday cookies