Coconut Macaroon Blossoms

Introduction

Coconut Macaroon Blossoms are a delicious twist on the classic holiday favorite. Imagine the chewy sweetness of coconut macaroons paired with the smooth chocolate center of a blossom cookie. These bite-sized treats are perfect for gifting, holiday cookie exchanges, or simply indulging at home. With a short ingredient list and a straightforward process, this recipe brings together two beloved flavors into one irresistible dessert. Whether you’re a seasoned baker or new to the kitchen, you’ll love how easy these are to make—and how quickly they disappear from the dessert table!

My recipe story

This recipe came about during one of my holiday baking marathons. I was torn between making traditional coconut macaroons and the ever-popular peanut butter blossoms. Then it hit me—why not combine the two? The result was magical: chewy, golden coconut cookies crowned with chocolate kisses, giving the perfect balance of tropical flavor and rich cocoa. Now, these Coconut Macaroon Blossoms have become a staple in my seasonal cookie tins and are always one of the first to disappear at family gatherings. Friends often request the recipe, and I love seeing their smiles when they take that first chewy, chocolatey bite.

Ingredient breakdown

The beauty of this recipe lies in its simplicity. Sweetened shredded coconut forms the chewy base, creating the signature texture that makes macaroons so loved. Eggs and sugar act as the binding elements, holding the coconut together while keeping the cookies moist and tender. A touch of vanilla extract rounds out the flavor, giving each bite warmth and depth.

Of course, the star of the show is the chocolate kiss on top. Not only does it add a visually appealing “blossom” effect, but it also enhances the tropical coconut flavor with a satisfying cocoa note. You can stick with classic milk chocolate, or experiment with dark chocolate or flavored varieties like caramel-filled or almond kisses for a fun twist.

Equipment you’ll need

• Large mixing bowl
• Whisk or electric hand mixer
• Baking sheet
• Parchment paper or silicone baking mat
• Cookie scoop or tablespoon
• Cooling rack

Step-by-step directions

1. Preheat and prep: Begin by preheating your oven to 325°F (165°C). Line a baking sheet with parchment paper or a silicone baking mat. This step ensures that your cookies bake evenly and don’t stick to the pan. Preparing in advance also makes the baking process smoother.
2. Mix the base: In a large mixing bowl, combine the shredded coconut, sugar, and a pinch of salt. Stir well until the coconut is evenly coated. This step sets the foundation for the chewy texture, so be thorough in mixing to avoid clumps of sugar.
3. Add wet ingredients: Lightly whisk the egg whites until frothy, then stir them into the coconut mixture along with the vanilla extract. The mixture should look slightly sticky and hold together when pressed, but not overly wet. This balance is key for shaping the cookies.
4. Scoop and shape: Using a cookie scoop or tablespoon, portion out small mounds of the mixture and place them on your prepared baking sheet, spacing them about 2 inches apart. Press gently to compact each mound so they hold their shape while baking.
5. Bake: Place the tray in the preheated oven and bake for 18–22 minutes, or until the edges are golden brown and the tops are lightly toasted. Keep a close eye toward the end to avoid overbaking, as macaroons can dry out quickly.
6. Add the blossoms: Immediately after removing the cookies from the oven, gently press a chocolate kiss into the center of each cookie. The residual heat will slightly melt the chocolate, helping it adhere without losing its shape.
7. Cool and enjoy: Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a cooling rack. This resting period helps them firm up and makes moving them easier. Once cooled completely, enjoy your chewy, chocolate-topped Coconut Macaroon Blossoms!

Variations & substitutions

If you’d like to change things up, there are many ways to make this recipe your own. Swap the classic chocolate kisses with dark chocolate, white chocolate, or even caramel-filled candies for a surprise twist. If you prefer less sweetness, opt for unsweetened shredded coconut and adjust the sugar slightly to taste. For a nutty variation, fold in finely chopped almonds or pecans before baking. You can also drizzle melted chocolate over the top instead of using kisses for a more elegant presentation.

Storage, freezing & make-ahead

These cookies store beautifully, making them a great make-ahead option. Once cooled, place them in an airtight container at room temperature for up to 5 days. To freeze, arrange the cooled cookies in a single layer on a baking sheet, then transfer to a freezer-safe bag or container once firm. They’ll keep well for up to 3 months. When ready to enjoy, thaw at room temperature for an hour. If making ahead for a party, you can prepare the coconut mixture a day early, cover it tightly, and refrigerate until ready to bake.

Serving ideas & pairings

Coconut Macaroon Blossoms shine on a holiday dessert platter, but they’re versatile enough for year-round enjoyment. Pair them with fresh fruit like strawberries or pineapple for a tropical dessert spread. Serve alongside coffee, hot cocoa, or even a glass of milk for a comforting treat. They also look beautiful as part of a cookie exchange box, nestled among other homemade goodies. For a party, consider arranging them on a tiered tray with other bite-sized desserts for a visually stunning display.

FAQ

Can I use unsweetened coconut? Yes, but the flavor will be less sweet. You may want to add an extra tablespoon of sugar to balance.

Can I make these gluten-free? Absolutely! This recipe is naturally gluten-free since it doesn’t use flour.

What if I don’t have chocolate kisses? Substitute with any small chocolate squares, truffles, or even a drizzle of melted chocolate.

Do I need to whip the egg whites? No, just lightly whisk until frothy. Overbeating isn’t necessary for this recipe.

How do I keep the cookies from sticking? Be sure to use parchment paper or a silicone mat, as coconut can be sticky when baking.

Final thoughts

Coconut Macaroon Blossoms are the perfect fusion of chewy coconut cookies and chocolate blossoms, creating a treat that feels both nostalgic and new. They’re easy to make, visually appealing, and incredibly delicious—ideal for both beginner bakers and seasoned pros. Whether you’re making them for a holiday celebration, a bake sale, or simply a cozy weekend at home, these cookies are guaranteed to be a hit. Once you try them, they’ll likely become a permanent part of your baking rotation, spreading joy one chewy, chocolatey bite at a time.

Coconut Macaroon Blossoms

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• Author: Sarah White
• Total Time: 35 minutes
• Yield: 24 cookies 1x
• Diet: Gluten Free

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Description

Chewy coconut macaroons topped with chocolate kisses for a fun twist on a classic cookie. Perfect for holidays or everyday treats.

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Ingredients

Scale 1x2x3x

• 3 cups sweetened shredded coconut

• 3/4 cup granulated sugar

• 1/4 teaspoon salt
• 3 large egg whites

• 1 teaspoon vanilla extract

• 24 chocolate kisses, unwrapped

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Instructions

1. Preheat oven to 325°F (165°C) and line a baking sheet with parchment paper or a silicone mat.

2. In a large bowl, mix shredded coconut, sugar, and salt until well combined.
3. Lightly whisk egg whites until frothy, then stir into the coconut mixture with vanilla.

4. Scoop tablespoon-sized mounds onto the prepared baking sheet, spacing about 2 inches apart.

5. Bake for 18–22 minutes, until edges are golden and tops are lightly toasted.
6. Immediately press a chocolate kiss into the center of each cookie, then cool before serving.

Notes

Store in an airtight container at room temperature for up to 5 days. Freeze for up to 3 months and thaw at room temperature before serving.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American