Chocolate Kissed Coconut Macaroons

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Jun. 20, 2018

Coconut macaroons are often made using strictly egg whites and a small amount of cream of tarter to bind the mixture together. Theyre light, airy and delicious. These macaroons are my absolute favorite. My recipe includes flour, which makes them a bit more cookie-like with a soft and chewy center and a crispy exterior. My 2 favorite things. Im the one who wants the corner and edges of the brownie only, you can keep the center. I make these as often without chocolate kisses as I do with a chocolate center. Either way, we love them, and they have a habit of disappearing quickly.


Angel flaked coconut 14 Ounce (1 package, sweetened)
All purpose flour 3/4 Cup (12 tbs)
Salt 1/4 Teaspoon
Canned sweetened condensed milk 14 Ounce (1 can)
Egg white 1 , beaten (until frothy)
Pure vanilla extract 2 Teaspoon
Chocolate kisses 24 , unwrapped



1.Preheat the oven to 350°F. Line 2 baking sheets with a Silpat or parchment paper.


2.In a medium size mixing bowl, mix together the coconut, flour and salt.

3.Add the sweetened condensed milk, beaten egg white and vanilla. Mix well. The mixture will be stiff.

4.Use a 2 oz ice cream scoop or Tbsp to scoop onto the prepared baking sheet.

5.Bake for 16-18 minutes or until golden.

6.Remove from the oven and gently press a candy kiss into the center.

7.Remove to a wire rack to cool.


8.Serve and enjoy!

Recipe Summary

Difficulty Level: Easy
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 12