Coconut Macaroon Blossoms

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Coconut Macaroon Blossoms – A Chewy, Chocolatey Holiday Favorite

If you’re looking for a cookie that’s festive, flavorful, and incredibly easy to make, these Coconut Macaroon Blossoms are the perfect choice. With their chewy coconut base and melty chocolate center, they’re a delightful twist on the classic peanut butter blossom—ideal for holiday cookie trays, bake sales, or anytime you need a sweet treat that’s both elegant and nostalgic.

These cookies come together with just a handful of ingredients and no flour, making them naturally gluten-free. The combination of sweetened coconut, creamy condensed milk, and fluffy egg whites creates a soft, chewy texture that pairs beautifully with the rich chocolate kiss nestled on top.

Why You’ll Love This Recipe

  • Simple ingredients – Just six pantry staples.
  • Naturally gluten-free – No flour needed.
  • Festive and fun – Perfect for holidays, parties, or edible gifts.
  • Chewy and chocolatey – A satisfying texture with a sweet coconut crunch and melty chocolate center.
  • Quick and easy – Ready in just over 30 minutes.

Ingredients

Here’s what you’ll need to make 36 delicious macaroons:

  • 3 cups shredded sweetened coconut
    The star of the show—adds texture, flavor, and natural sweetness.
  • 2/3 cup sweetened condensed milk
    Binds the mixture and adds creamy richness.
  • 1 teaspoon vanilla extract
    Enhances the flavor and adds warmth.
  • 2 large egg whites
    Whipped to stiff peaks for structure and lightness.
  • 1/4 teaspoon salt
    Balances the sweetness and helps stabilize the egg whites.
  • 36 chocolate kisses or chocolate chips
    Pressed into the center of each cookie for a classic blossom finish.

Optional: Use dark chocolate kisses, peppermint kisses, or dairy-free chocolate to suit your taste or dietary needs.

Equipment You’ll Need

  • Mixing bowls
  • Electric mixer or stand mixer
  • Rubber spatula
  • Measuring cups and spoons
  • Baking sheets
  • Parchment paper
  • Cookie scoop or tablespoon
  • Cooling rack

Step-by-Step Instructions

Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C).

Line two baking sheets with parchment paper to prevent sticking and ensure even baking.

Step 2: Mix the Coconut Base

In a large mixing bowl, combine:

  • 3 cups shredded sweetened coconut
  • 2/3 cup sweetened condensed milk
  • 1 teaspoon vanilla extract

Stir until the mixture is evenly combined and the coconut is fully coated.

Step 3: Beat the Egg Whites

In a separate clean bowl, add:

  • 2 large egg whites
  • 1/4 teaspoon salt

Using an electric mixer, beat on high speed until stiff peaks form—this means the egg whites should hold their shape when the beaters are lifted.

Tip: Make sure your bowl and beaters are completely clean and dry for best results.

Step 4: Fold and Combine

Gently fold the beaten egg whites into the coconut mixture using a rubber spatula.

Take care not to deflate the egg whites—use a light hand and fold just until combined.

Step 5: Scoop and Shape

Using a tablespoon or small cookie scoop, drop mounds of the mixture onto the prepared baking sheets.

Space them about 1 inch apart—they won’t spread much, but need room to brown evenly.

Tip: Lightly dampen your hands to shape the mounds if needed.

Step 6: Bake

Bake for 15–18 minutes, or until the edges are golden brown and the tops are lightly toasted.

Rotate the pans halfway through baking for even browning.

Step 7: Add the Chocolate

As soon as the cookies come out of the oven, gently press a chocolate kiss or chocolate chip into the center of each macaroon.

The heat from the cookies will slightly melt the chocolate, helping it adhere without losing its shape.

Tip: Don’t press too hard—just enough to nestle the chocolate into the center.

Step 8: Cool and Set

Allow the cookies to cool on the baking sheet for at least 30 minutes.

This gives the chocolate time to set and the cookies time to firm up.

Once cooled, transfer to a wire rack or airtight container.

Time & Yield

  • Prep Time: 15 minutes
  • Bake Time: 15–18 minutes
  • Total Time: ~33 minutes
  • Yield: 36 macaroons
  • Calories: ~120 kcal per cookie

Tips for Success

  • Use room temperature egg whites for better volume and stability.
  • Don’t overmix when folding in the egg whites—this keeps the cookies light and chewy.
  • Use parchment paper to prevent sticking and ensure easy cleanup.
  • Let the cookies cool completely before storing to avoid smudging the chocolate.
  • Store in an airtight container at room temperature for up to 5 days, or freeze for longer storage.

Variations to Try

  • Chocolate-Dipped Macaroons: Skip the kisses and dip the bottoms of the cooled cookies in melted chocolate.
  • Almond Joy Style: Add chopped almonds and drizzle with dark chocolate.
  • Peppermint Twist: Use peppermint kisses and add 1/4 teaspoon peppermint extract to the coconut mixture.
  • Tropical Vibes: Add chopped dried pineapple or mango for a fruity twist.
  • Mocha Macaroons: Add 1 teaspoon instant espresso powder to the coconut mixture and top with dark chocolate.

Final Thoughts

These Coconut Macaroon Blossoms are a delightful blend of chewy coconut and rich chocolate, perfect for any occasion. With their simple ingredients and festive appearance, they’re a joy to bake and even more fun to share. Whether you’re filling a holiday cookie tin, hosting a tea party, or just craving something sweet, these cookies are sure to bring smiles all around.

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