Chocolate Kissed Coconut Macaroons

Photo Credit: Melissa's Southern Style Kitchen

This new take on classic coconut macaroons is sure to appeal to chocolate addicts around. This coconut macaroon recipe features heaps of an egg white and coconut mixture which are studded with chocolate kisses. For those who love dipping the bottoms of their finished macaroons with melted chocolate, adding a kiss on top erases the extra step of melting chocolate and chilling the cookies until set. Melissa, the author of Melissa’s Southern Style Kitchen recipe blog, came up with this delicious coconut cookie recipe because she loves the texture of macaroons. As with the best coconut macaroon recipes, these drop cookies are slightly crisp around the edges and chewy in the middle. With the addition of chocolate kisses, these fun desserts aren’t likely to last long.

Coconut macaroons have to be one of the easiest drop cookie recipes because they involve very few ingredients and one bowl. They are also very easy to shape and dollop onto cookie sheets. The best way to get uniform cookies in any drop cookie recipe is to use a cookie scoop. The cookie scoop also means that there will be less mess involved when shaping your cookies. Melissa recommends using this as well, but you could always use a heaping tablespoon if you don’t own a cookie scoop. When scooping coconut macaroon cookie dough, don’t pack the coconut into the scoop too firmly or else the cookies may end up denser and tougher. Loosely packing the scoop results in a more tender, melt-in-your-mouth cookie. Once these flavorful coconut desserts are baked to a toasty golden brown, they should be soft enough still that a chocolate kiss can easily be pressed into them without ruining the structure of the cookies.

If you are looking for cookies without flour, coconut macaroon recipes are often a good choice, but this version uses some for texture and binding. Since the all-purpose flour isn’t as essential to the structure of the cookie as in other baking recipes, you could easily substitute with a gluten-free flour, though. Oat flour should work just as well and provide more fiber to this coconut-flavoured cookie. Oat flour can often be found in bulk food stores, but if you can’t find it, you can also grind any oats in a food processor until fine. Just make sure to check on the package whether the oats were produced in a gluten-free facility. Unfortunately, even though oats are gluten-free naturally, they are often processed in the same places that wheat is.

You might enjoy a toasted coconut flavor throughout the entire macaroon recipe and not only on the outside. If this is the case, turn this cookie recipe into a toasted coconut cookie by pre-toasting the coconut before making the dough. Simply line a baking sheet with parchment paper, add the coconut in a single layer, and toast in a 350-degree Fahrenheit oven until fragrant and golden. Thank you to Melissa for sharing her coconut macaroon recipe with us. They will become some of the family’s favorite dessert recipes for through the week.

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