Hershey’s Coconut Macaroon Kisses Recipe

by Gretchen Price on June 7, 2013

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Hershey’s Coconut Macaroon Kisses
Yield 8 Large or
24 Miniatures

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


Mix Method:

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 18 minutes for the large size and 10-12 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)

Mix Method:
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

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{ 19 comments… read them below or add one }

cissy April 7, 2014 at 8:33 pm

Hi Gretchen
I just wantes to say these are amazing!! The second time I made them I put the kisses on after they came out of the oven and they got all soft and melted..was very good that way as well.
Thanks for the awesome recipes..your still number 1 in book. .as always
Much love
Cissy

Reply

Gretchen Price April 9, 2014 at 3:00 am

awe! Hi Cissy! I was thinking of you the other day! Meant to text (but didn’t :(
Thanks for the comment! Yes to melty Hershey kisses….YUMM!

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Brittney March 6, 2014 at 5:16 am

Hi there,
Just wanted to say that you can make the flourless macaroons and still add the condensed milk :) it is amazing! I also like to toast my coconut before I mix all my ingredients! I have been doing a lot of coconut recipes lately! Just made a batch of homemade toasted coconut marshmallows today too!

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Silvia March 5, 2014 at 12:02 pm

Hi Gretchen, love your recipes. I know you are a very busy lady, but I was wondering if you could do a tutorial on french macaroons. I am determined to get them right.Thanks so much, Silvia.

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Rimu September 27, 2013 at 10:13 am

oh and how long can I store it?

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Rimu September 27, 2013 at 9:51 am

hello Gretchen, I have some raw coconut at my home now….do u think that it will be okay to use that in this recipe?do I have to use extra sugar with the raw coconut?

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Gretchen Price September 28, 2013 at 2:40 pm

yes you can use it, you may want to adjust with some sugar though

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alizeh August 9, 2013 at 3:31 pm

Hi I’m alizeh I went to your bakery in early February.I made the flour macarons my family loved them your so generous to give all of these recipes thank you

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Caroline August 8, 2013 at 11:34 pm

Hi Gretchen!! I’m Caroline the 15 year old Woodie that came to your bakery a few months ago. I made the recipe with the flour and it is sooooooo good!! My family loved it so much, I had to make two batches! Every recipe I make of yours is always the best. Thanks you so much! We are planning to come back to your bakery very soon :) I cant wait to buy out your store again! haha

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chanelle July 29, 2013 at 7:10 pm

they look mouth watering :)

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davi June 11, 2013 at 1:58 pm

Hi Gretchen!. What if I can´t find sweetened coconut here where I live?

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Gretchen Price June 11, 2013 at 3:56 pm

then just add some confectioners sugar (or regular sugar) about a 1/2 cup

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Sarah June 9, 2013 at 11:18 pm

I’m trying the flourless macaroons now…hope it turns out good, because without the flour it was really liquid, too much actually. I doubt they will hold their shape :-( Hoping it tastes good :-) Can you post a recipe that has flour, but uses egg whites and no condensed milk? Would love to try that so I can find the perfect macaroon recipe! Also, how do we pipe them so they look like the ones in the grocery stores, as the coconut wouldn’t fit through the 1M tip I am sure :-) Thanks Gretchen!

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marcella June 9, 2013 at 1:15 pm

thank you so much gonna try this recipe today im always looking for recipe without eggs cause im allergic this looks sooo good

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Joan Vanessa June 9, 2013 at 10:21 am

So excited to make these today, Gretchen! Thank you so much for sharing the flourless recipe with us. Any changes in the baking temp or times for the flourless versus the original flour one?

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Elaine June 8, 2013 at 10:11 pm

Simple ingredients but delicious! The best macaroon recipe ever! Love It!

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Ryma June 7, 2013 at 7:15 pm

Hiya Gretchen!
Where is the alternate recipe? The one without flour!!

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Gretchen Price June 7, 2013 at 7:53 pm

Havent had a chance to do it yet, bakery is busy…….. Im trying

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Gail June 9, 2013 at 12:05 pm

thank you for findnig the time to add the flourless recipe, your hard work is appreciated. Glad to hear the bakery is doing so well, it’s all you deserve – looks like good karma and hard work pay off :)

Reply

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