Chocolate Kissed Coconut Macaroons Recipe
Delight in these Chocolate Kissed Coconut Macaroons, a chewy and sweet treat made with flaked coconut, sweetened condensed milk, and a luscious chocolate kiss nestled on top. Perfectly golden-baked with a crisp edge and soft center, these macaroons offer a rich coconut flavor balanced with creamy chocolate that makes them an irresistible dessert or snack for any occasion.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Yield: 24 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Coconut Mixture
- 1 (14 oz) package sweetened angel flaked coconut
- 3/4 cup all-purpose flour
- 1/4 teaspoon salt
Wet Ingredients
- 1 (14 oz) can sweetened condensed milk
- 1 large egg white, room temperature (beaten until frothy)
- 2 teaspoons pure vanilla extract
Topping
- 24 chocolate kisses (unwrapped)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Prepare two large cookie sheets by lining them with a silicone baking mat or parchment paper to prevent sticking.
- Beat Egg White: In a large bowl, use an electric mixer on medium-high speed to beat the egg white for 2 to 3 minutes until frothy and expanded in volume, which helps give the macaroons a light texture.
- Prepare Dry Ingredients: In a separate medium bowl, combine the flaked coconut, all-purpose flour, and salt. Stir until evenly mixed to ensure a balanced flavor and texture.
- Combine Ingredients: Add the sweetened condensed milk, beaten egg white, and vanilla extract to the dry ingredients. Mix thoroughly until the dough is stiff and fully combined, ready to shape into macaroons.
- Scoop Dough: Using a 1 ½ to 2 tablespoon cookie or ice cream scoop, portion out evenly sized dough balls. Place them onto the prepared cookie sheets about 2 inches apart to allow room for spreading during baking.
- Bake: Bake the macaroons in the preheated oven for 16 to 18 minutes, or until the edges turn lightly golden brown, indicating they are perfectly cooked.
- Add Chocolate Kiss: Remove the cookies from the oven and let them sit on the cookie sheet for 1 to 2 minutes to cool slightly. Then, gently press one unwrapped chocolate kiss into the center of each cookie.
- Cool Completely: Transfer the macaroons immediately to a wire rack to cool completely, allowing the chocolate to set and the cookies to firm up for best texture.
Notes
- Ensure the egg white is beaten until frothy to help create a chewy but light texture in the macaroons.
- Do not overbake; just wait for a light golden edge to keep the centers moist and tender.
- Press the chocolate kisses gently after baking to avoid melting but allow them to soften slightly from the residual heat.
- Store macaroons in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- For a dairy-free version, substitute the sweetened condensed milk with coconut condensed milk alternatives and use dairy-free chocolate kisses.
Keywords: coconut macaroons, chocolate kissed macaroons, coconut cookies, holiday treats, easy dessert, baked coconut cookies