Chocolate Kissed Coconut Macaroons Recipe
Introduction
Chocolate Kissed Coconut Macaroons are a delightful treat combining the chewy sweetness of coconut with a rich chocolate center. These easy-to-make cookies are perfect for any occasion, offering a satisfying balance of textures and flavors.
Ingredients
- 1 14 oz package sweetened angel flaked coconut
- 3/4 cup all-purpose flour
- 1/4 tsp salt
- 1 14 oz can sweetened condensed milk
- 1 large egg white, room temperature (beaten until frothy)
- 2 tsp pure vanilla extract
- 24 chocolate kisses (unwrapped)
Instructions
- Step 1: Preheat the oven to 350°F. Line 2 large baking sheets with a silicone baking mat or parchment paper.
- Step 2: In a medium bowl, use an electric mixer on medium-high speed to beat the egg white for 2-3 minutes until frothy and expanded in volume.
- Step 3: In a separate medium mixing bowl, combine the coconut, flour, and salt.
- Step 4: Add the sweetened condensed milk, beaten egg white, and vanilla to the dry ingredients. Mix well until you have a stiff dough.
- Step 5: Using a 1 1/2 to 2 tablespoon cookie or ice cream scoop, portion the dough onto the prepared baking sheets, spacing cookies about 2 inches apart. Bake for 16-18 minutes, or until the edges turn lightly golden.
- Step 6: Remove the cookies from the oven and let them stand on the pan for 1-2 minutes. Then gently press an unwrapped chocolate kiss into the center of each cookie.
- Step 7: Transfer the cookies immediately to a wire rack to cool completely.
Tips & Variations
- For extra flavor, try adding a teaspoon of almond extract in place of vanilla.
- Use dark chocolate kisses for a richer contrast or milk chocolate for a sweeter treat.
- Ensure the egg white is beaten well to help give the macaroons a light, airy texture.
Storage
Store the cooled macaroons in an airtight container at room temperature for up to 5 days. You can also refrigerate them for up to 2 weeks; just allow them to come to room temperature before serving. To refresh slightly, warm in a low oven for a couple of minutes.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use shredded coconut instead of flaked coconut?
Yes, shredded coconut can be used but may produce a denser macaroon. Flaked coconut helps retain a chewier texture.
What can I substitute for the sweetened condensed milk?
Sweetened condensed milk is key for the texture and sweetness, but you can try using a mixture of heavy cream and sugar, though the consistency may differ. Adjust sweetness to taste.
Print
Chocolate Kissed Coconut Macaroons Recipe
- Total Time: 33 minutes
- Yield: 24 cookies 1x
Description
Delight in these chewy and sweet Chocolate Kissed Coconut Macaroons, featuring a golden baked coconut cookie base crowned with a rich chocolate kiss. This simple yet indulgent treat combines the tropical flavor of angel flaked coconut with a sweet condensed milk batter, making it a perfect dessert or snack for coconut and chocolate lovers alike.
Ingredients
Coconut Mixture
- 1 (14 oz) package sweetened angel flaked coconut
- 3/4 cup all-purpose flour
- 1/4 tsp salt
Batter
- 1 (14 oz) can sweetened condensed milk
- 1 large egg white, room temperature (beaten until frothy)
- 2 tsp pure vanilla extract
Topping
- 24 chocolate kisses (unwrapped)
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two large baking sheets with silicone baking mats or parchment paper to prevent sticking and facilitate even baking.
- Beat Egg White: In a medium bowl, use an electric mixer on medium-high speed to beat the egg white for 2 to 3 minutes until it is frothy and has increased in volume, adding lightness to the cookie dough.
- Mix Dry Ingredients: In a separate medium bowl, combine the sweetened angel flaked coconut, all-purpose flour, and salt, ensuring an even distribution of the dry components.
- Combine and Mix Dough: Add the sweetened condensed milk, beaten egg white, and vanilla extract to the dry ingredients. Mix thoroughly until you achieve a stiff, cohesive dough ready to be portioned.
- Scoop and Bake Cookies: Using a 1 1/2 to 2 tablespoon cookie or ice cream scoop, drop dollops of dough 2 inches apart on the prepared baking sheets. Bake in the preheated oven for 16 to 18 minutes or until the cookies turn lightly golden around the edges.
- Top with Chocolate Kisses: Remove the cookies from the oven and allow them to cool on the baking sheets for 1 to 2 minutes. Then, gently press one unwrapped chocolate kiss into the center of each warm cookie before transferring them to a wire rack to cool completely.
- Cool and Serve: Let the macaroons cool fully on the wire rack, allowing the chocolate kisses to set, then enjoy your chewy and chocolatey coconut treats.
Notes
- For best results, ensure the egg white is beaten until frothy but not stiff peaks.
- Spacing the cookies 2 inches apart prevents them from spreading into each other during baking.
- If you prefer, dark or milk chocolate kisses can be used to customize flavor.
- Store cookies in an airtight container at room temperature for up to 5 days.
- You can double the recipe for larger batches but bake in separate trays to maintain even cooking.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: chocolate kissed coconut macaroons, coconut cookies, easy macaroon recipe, chocolate and coconut dessert
