Description
Chewy coconut macaroons topped with chocolate kisses for a fun twist on a classic cookie. Perfect for holidays or everyday treats.
Ingredients
Scale
- 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
Instructions
- Preheat oven to 325°F (165°C) and line a baking sheet with parchment paper or a silicone mat.
- In a large bowl, mix shredded coconut, sugar, and salt until well combined.
- Lightly whisk egg whites until frothy, then stir into the coconut mixture with vanilla.
- Scoop tablespoon-sized mounds onto the prepared baking sheet, spacing about 2 inches apart.
- Bake for 18–22 minutes, until edges are golden and tops are lightly toasted.
- 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