Macaroon Cookies with Kisses
These Macaroon Cookies are soft, chewy, and rolled in coconut, then topped with a smooth Hershey’s Kiss. A simple, festive cookie perfect for coconut lovers and holiday trays.
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
Serving: 1cookieCalories: 175kcalCarbohydrates: 18gProtein: 2gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 32mgSodium: 47mgPotassium: 43mgFiber: 1gSugar: 9gVitamin A: 236IUVitamin C: 0.04mgCalcium: 18mgIron: 1mg
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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