Macaroon Blossoms Recipe

This Macaroon Blossoms Recipe upgrades the traditional peanut butter blossom by swapping the dough for a chewy, golden coconut macaroon base. Bound with sweetened condensed milk and baked until toasted and crisp on the edges, each mound is crowned with a classic chocolate kiss, creating a delightful texture contrast of sticky coconut and smooth chocolate.

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Macaroon Blossoms Ingredients

The Coconut Base:

• 2 3/4 cups Unsweetened Shredded Coconut: (Approx. 14 ounces). Using unsweetened coconut balances the intense sweetness of the condensed milk.
• One 14-ounce can Sweetened Condensed Milk: The magic ingredient that binds the cookie and caramelizes into a chewy texture.
• 3 Large Egg Whites: Beaten until frothy to give the macaroons lift and structure.
• 1 tablespoon Pure Vanilla Extract: A generous amount for deep flavor.
• 1/8 teaspoon Kosher Salt: Essential to cut the sugar.

The Blossom Center:

• 32 to 34 Chocolate Candies: Hershey’s Kisses (milk or dark chocolate), unwrapped and ready to press.

How To Make Macaroon Blossoms

1. Prep: Preheat your oven to 325°F (165°C). Line two baking sheets with parchment paper. Unwrap all your chocolate candies so they are ready for the crucial post-bake step.
2. Whip the Whites: In a large bowl, whisk the egg whites and salt vigorously for about 1 minute. You want them frothy and bubbly, but not stiff peaks. This aeration helps lighten the dense coconut mixture.
3. Fold: Pour in the sweetened condensed milk and vanilla extract. Add the shredded coconut. Fold everything together gently with a spatula until the coconut is evenly coated and the mixture is sticky and thick.
4. Scoop: Using a 1-ounce ice cream scoop or a heaping tablespoon, drop mounds of batter onto the prepared baking sheets. Space them about an inch apart. Note: These cookies do not spread, so you can fit quite a few on a sheet (approx 16-17).
5. Bake: Bake for 35 to 40 minutes, rotating the pans halfway through to ensure even browning. You are looking for the bottoms and jagged edges to turn a deep golden brown.
6. Blossom: Remove the pans from the oven. Immediately press a chocolate kiss into the center of each hot macaroon. If the cookie cracks or spreads slightly, gently use your fingers (be careful, it’s hot!) to push the coconut back around the chocolate base.
7. Cool: Transfer the baking sheets to a wire rack. Let them cool completely on the pan. This allows the chocolate to melt slightly and then re-set, adhering firmly to the cookie.

Recipe Tips

• Unsweetened vs. Sweetened Coconut: This recipe specifically calls for unsweetened coconut because the condensed milk provides plenty of sugar. If you only have sweetened flake coconut, the cookies will be significantly sweeter and stickier—you may want to bake them on silicone mats to prevent sticking.
• The “Foot”: Look for a “foot” or ring of caramelized condensed milk at the bottom of the macaroon. This chewy edge is the best part!
• Pressing Technique: Don’t wait to press the chocolate. The macaroons start to set the second they leave the oven. If you wait even 2 minutes, they won’t hold the kiss.
• Sticky Situation: This batter is very sticky. Using a mechanical cookie scoop with a release lever makes the process infinitely cleaner than using spoons.

What To Serve With Macaroon Blossoms

• Dark Roast Coffee: The bitterness balances the high sugar content.
• Hot Tea: Earl Grey or English Breakfast are perfect pairings.
• Fruit Platter: Tart fruits like pineapple or raspberries complement the coconut.
• Champagne: A fun, bubbly contrast for a party.

How To Store Macaroon Blossoms

• Room Temperature: Store in an airtight container at room temperature for up to 5 days. If it’s humid, they may become slightly sticky.
• Reheat: Not recommended as the chocolate will melt messily.
• Freeze: Freeze the baked macaroons without the chocolate kiss for best results. Or, freeze fully assembled and thaw on the counter (the chocolate might bloom slightly but will taste fine).

Macaroon Blossoms Nutrition Facts

• Calories: 140 kcal
• Fat: 8g
• Carbohydrates: 18g
• Sugar: 16g
• Protein: 2g

Nutrition information is estimated per cookie.

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