How to Make Unbelievably Good Coconut Kiss Macaroons
It wouldn’t be Christmas at our house without a batch of Christmas Coconut Kiss Macaroon cookies! The dough in this recipe is quick and easy to make and kids love to help by placing the chocolate kiss on top of this simple dessert.
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As the Christmas season rolls around, these Coconut Kiss Macaroons are the first cookies my kids ask for.
They are the perfect combination of chewy, sweet, coconut and chocolate goodness. I love them as a simple dessert or even a sweet “breakfast snack” with my morning coffee.
You will love these cookies because, in addition to being crazy good, they are also so quick and easy to make.
Be Prepared to Hand Over the Recipe!
They are absolutely gorgeous on their own or as an addition to any cookie tray. Anytime I bring Coconut Kiss Macaroons to a gathering, they disappear quickly and I wind up emailing the recipe to at least a few people. These cookies really are THAT delicious and irresistible to a coconut lover.
What You’ll Need to Make Coconut Kiss Macaroons
- 1/3 cup butter, softened
- 3 ounces cream cheese, softened
- 3/4 cup sugar
- 1 large egg yolk
- 2 teaspoons almond extract
- 1-1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 5 cups sweetened shredded coconut, divided
- 48 milk chocolate kisses (unwrapped)
If you have kids who are begging to help make cookies, having them unwrap the chocolate kisses is a GREAT job for them!
How to Make Coconut Kiss Macaroons
Being by combining the flour, baking powder, and salt in a large bowl.
In a separate large bowl, cream the butter, cream cheese, and sugar until it becomes light and fluffy.
Next, mix the egg yolk and almond extract in with the butter/cream cheese mixture.
Gradually add the flour mixture to the creamed mixture until combined.
Next, stir in 3 cups coconut by hand.
Plan Ahead – The Dough Needs to Refrigerate
Cover the dough and refrigerate for 1 hour or until the dough is easy to handle.
When you are ready to bake the cookies, preheat your oven to 350 degrees Fahrenheit.
Place the remaining coconut into a shallow bowl and begin shaping the dough into 1-inch balls.
Roll the balls in the coconut and place on an ungreased cookie sheet, about 2-inches apart.
Bake the cookies for 10-12 minutes or until very lightly browned/toasted.
After you remove them from the oven, immediately press a chocolate kiss into the center of each cookie.
Allow the macaroons to cool on pan 2-3 minutes until they are “set” before transferring them to a baking rack to cool completely.
Note: Sometimes I will make a few extra batches of Coconut Kiss Macaroons to have on hand for unexpected guests or events. These freeze well, thaw quickly and are delicious even in that “slightly frozen” state.
When I’m baking a batch with the intention of storing them, I will sometimes place the chocolate kisses “point side down” in the cookies. This allows them to be stacked more easily for freezing.
Other Posts You May Enjoy
- Easy 4-Ingredient Almond Joy Cookies
- Light & Airy 2-Ingredient Lemon Bars
- Snickerdoodle Zucchini Bread with Coconut Oil
- 5-Ingredient Lemon Poppy Seed Bread
- No-Fail Cinnamon Roll Crescents
How to Make Unbelievably Good Coconut Kiss Macaroons
Ingredients
- 1/3 cup butter softened
- 3 ounces cream cheese softened
- 3/4 cup sugar
- 1 large egg yolk
- 2 teaspoons almond extract
- 1-1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 5 cups sweetened shredded coconut divided
- 48 milk chocolate kisses unwrapped
Instructions
- Being by combining the flour, baking powder, and salt in a large bowl.
- In a separate large bowl, cream the butter, cream cheese, and sugar until it becomes light and fluffy.
- Next, mix the egg yolk and almond extract in with the butter/cream cheese mixture.
- Gradually add the flour mixture to the creamed mixture until combined.
- Next, stir in 3 cups coconut by hand.
- Cover the dough and refrigerate for 1 hour or until the dough is easy to handle.
- When you are ready to bake the cookies, preheat your oven to 350 degrees Fahrenheit.
- Place the remaining coconut into a shallow bowl and begin shaping the dough into 1-inch balls.
- Roll the balls in the coconut and place on an ungreased cookie sheet, about 2-inches apart.
- Bake the cookies for 10-12 minutes or until very lightly browned/toasted.
- After you remove them from the oven, immediately press a chocolate kiss into the center of each cookie.
- Allow the macaroons to cool on pan 2-3 minutes until they are “set” before transferring them to a baking rack to cool completely.
