Ingredients
- 4 cups sweetened shredded coconut
- 2/3 cup sweetened condensed milk
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 2 large egg whites
- 1/4 tsp salt
- 24 chocolate kisses
- 1/4 cup semi-sweet chocolate chips
- 2 tbsp powdered sugar for dusting
For rolling:
- 1/2 cup granulated sugar
- 1/4 cup powdered sugar
- Extra shredded coconut
For drizzling:
- 1/2 cup melted chocolate
- Sea salt for sprinkling
Instructions
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Preheat oven to 325°F (165°C). Line baking sheets with parchment.
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Beat egg whites and salt until stiff peaks form.
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In separate bowl, mix coconut, condensed milk, and extracts.
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Gently fold egg whites into coconut mixture.
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Chill dough for 30 minutes.
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Roll mixture into 1-inch balls.
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Roll balls in granulated sugar if desired.
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Place on prepared baking sheets.
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Create small indent in center of each cookie.
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Bake 20-22 minutes until edges are golden.
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Immediately press chocolate kiss into center of each cookie.
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Let cool completely before drizzling with melted chocolate.
Bite into these Macaroon Blossoms and experience the perfect marriage of chewy coconut and smooth chocolate! Each cookie delivers a tropical paradise of texture and flavor, crowned with a chocolate kiss that melts ever so slightly into the warm macaroon beneath. Whether you’re baking for a cookie exchange or craving something uniquely delicious, these blossoms combine two beloved treats into one irresistible bite. So preheat that oven, gather your coconut, and get ready to create cookies that’ll have everyone reaching for seconds!
