With or without the Kisses, you will be sure to love this Coconut Macaroon recipe! It is so very easy to make with no mixer required, you can mash it all up by hand like I do!
I have provided a FLOURLESS recipe at the bottom for those with gluten sensitivities.
Hershey’s Coconut Macaroon Kisses
Yield 8 Large or
I use a 2 oz scoop at the bakery.
But you may use a #100 Scooper for bite sized cookies. The only thing about that, is then the Hershey’s Kiss is as big as the macaroon!
But that is not necessarily a bad thing!
You will need:
Sweetened Flake Coconut 2 1/2 c (225g)
Sweetened Condensed Milk 2/3c (208g) (159ml)
All Purpose Flour 1/3c (43g)
Salt 1/8 teaspoon
Vanilla Extract 1 teaspoon
This is a very simple one bowl mix.
You can toss the flour and salt with the coconut by hand to blend, then add the condensed milk and extract.
I like to mix it all by hand, unless of course I am preparing a giant batch, in which case I will go to the kitchen aid mixer with the paddle attachment.
You are really only mixing it all together until it is well combined.
Scoop the macaroon mixture with a cookie scooper and place each one on a parchment lined sheetpan about 1 inch apart.
Press a Hershey’s Kiss into the center of each macaroon.
Bake at 350 degrees F for approximately 14-18 minutes for the large size and 8-10 minutes for the minatures. The coconut will be golden brown and toasty.
When cooled, drizzle with Merckens Chocolate for garnish.
FLOURLESS Coconut Macaroon Recipe:
Yield 12 Large or 36 miniature
Egg Whites 5 large (150g)
Granulated Sugar 1/2 c (100g)
Vanilla Extract 2 teaspoons (8g) (10ml)
Salt 1/8 teaspoon
Sweetened Flake Coconut 3 cups (256g)
Same “one bowl mix” as shown in the video above.
Treat this recipe the same way, as in same scooping and baking and storing.
Store at room temperature in an airtight container for up to 1 week.
Freeze for 2 months