If you're a coconut lover, these Macaroon Kiss Cookies are about to become one of your new favorites. They're buttery, sweet, and chewy with toasted coconut flakes on the outside and a Hershey kiss in the center of each cookie.
This is an easy cookie recipe made with simple pantry staples like all-purpose flour, light brown sugar, and eggs. Rolled into 1-inch balls, dipped in egg whites, and coated with shredded coconut, these cookies bake up to a beautiful golden brown and look right at home on any holiday cookie tray.
Why You'll Love This Recipe
- Coconut fans - A chewy coconut base with a chocolate piece on top.
- Fun holiday treat - Perfect for gifting, serving at parties, or adding to a Christmas cookie tray.
- Crowd-pleaser - A great dessert for celebration ideas, cookie swaps, or family gatherings.
Ingredients
- unsalted butter, chilled
- light brown sugar, packed
- large eggs, separated (egg yolk for dough, egg whites for coating)
- pure vanilla extract
- all-purpose flour
- salt
- unsweetened coconut flakes
- Hershey's Kisses (milk chocolate, dark chocolate kisses, or seasonal flavors)
How to Make Macaroon Cookies with Kisses
- Preheat & prepare - Heat oven to 375°F. Line an ungreased cookie sheet or use parchment paper.
- Mix dry ingredients - In a medium bowl, whisk together the flour and salt. Set aside.
- Cream butter & sugar - In a large mixing bowl, use an electric mixer on medium speed to beat the butter and sugar until creamy, about 2 minutes.
- Add yolks & vanilla - Beat in the egg yolks and vanilla extract.
- Shape dough - Gradually add flour mixture until a soft cookie dough forms. Cover with plastic wrap and chill for 30 minutes.
- Roll & coat - Using a cookie scoop, roll balls of dough into 1-inch balls. Dip each into beaten egg whites, then roll in the coconut until coated.
- Bake - Place dough balls on the prepared baking sheet about 2 inches apart. Bake for 14-16 minutes until lightly golden brown.
- Add chocolate - Remove from oven and gently press one Hershey Kiss into the top of each cookie while warm.
- Cool - Transfer to a cooling rack to cool completely before storing.
Quick Tips
- Coconut variations - Use sweetened coconut for extra sweetness or unsweetened for a lighter flavor.
- Flavor swaps - Add a splash of orange juice or almond extract to the dough for a unique twist.
- Use different Kisses - Try milk chocolate, dark chocolate, or seasonal Kisses for variety.
- Same size - Use a cookie scoop to make uniform 1-inch balls for even baking.
- Storage - Keep in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
Storage
Once cooled, store these macaroon kiss cookies in an airtight container at room temperature for up to 5 days.
For longer storage, freeze in a freezer-safe bag with parchment paper between layers to prevent sticking and freeze for up to 3 months. Thaw at room temperature before serving.
More Coconut Recipes
If you're a coconut fan, here are more sweet and chewy treats you'll love trying next:
- Coconut Raspberry Thumbprint Cookies - Buttery cookies rolled in coconut and filled with a sweet raspberry jam center.
- Coconut Cookies - A simple and chewy coconut-packed cookie that's quick to make with pantry staples.
- Coconut Cupcakes - Light and fluffy cupcakes topped with coconut frosting and sprinkled with shredded coconut.
- Old Fashioned Cracker Jack Cookies - A nostalgic cookie made with oats, coconut, and brown sugar for a chewy, caramel-like flavor.
📖 Recipe
Macaroon Cookies with Kisses
Equipment
Ingredients
- 1 cup unsalted butter - chilled
- ½ cup light brown sugar
- 2 large eggs - separated
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- ¼ teaspoon salt
- 1 ½ cups shredded coconut
- 26 Hershey's Kisses
Instructions
- Preheat oven to 375°F. Line baking sheets with parchment paper.
- In a medium bowl, whisk flour and salt. Set aside.
- In a large bowl, cream butter and brown sugar until smooth.
- Add egg yolks and vanilla; beat well.
- Gradually mix in flour until dough forms. Chill for 30 minutes.
- Roll dough into 1-inch balls. Dip in beaten egg whites, then roll in coconut.
- Place on prepared baking sheets and bake 14-16 minutes until golden.
- Press a Hershey Kiss into the top of each cookie. Cool on wire rack.
Notes
- Use a cookie scoop or ice cream scoop to make uniform 1-inch balls for even baking.
- Keep in an airtight container at room temperature for up to 5 days.
Nutrition
Nutritional information is an estimate based on third-party calculations. Actual values may vary due to ingredients, measurements, and serving sizes.
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Dana is the lead recipe developer and photographer for PopularRecipes.com. With her 10+ years of experience creating, testing, and photographing recipes, she has become an artist in developing wholesome, family-friendly meals that are a hit with both kids and parents.
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