Coconut Kisses Macaroons�.
You can have Coconut Kisses Macaroons� using 6 ingredients and 4 steps. Here is how you achieve it.
Ingredients of Coconut Kisses Macaroons�
- Prepare 2½ cups (225g) of Sweetened Flake Coconut.
- You need â…” cup (200g) of Sweetened Condensed Milk.
- It's â…“ cup (42g) of All Purpose Flour.
- Prepare pinch of Salt.
- Prepare 1 teaspoon (5ml) of Vanilla Extract.
- Prepare 12 of Unwrapped Hershey's Kisses.
Coconut Kisses Macaroons� step by step
- Combine all ingredients in a large mixing bowl and mix together until uniform distributed and you have a sticky mass of coconut dough.
- Scoop with a 1½ ounce cookie scoop a compacted amount of macaroon paste and then place them spaced 1" apart onto a parchment paper lined sheet pan. Bake in preheated 350°f oven for 10 minutes then add the Hershey Kiss to the top of each one and bake for another 8 minutes until golden browned. Be careful not to over bake these or they will become crunchy (unless of course you like them that way, in which case, bake away).
- Notes: Many people ask if they can use desiccated coconut which is typically unsweetened, the answer is yes but you will may want to adjust the sugar by adding about ½ cup of confectioner's sugar to the recipe (or leave it out and have less sweet cookies, this is a very friendly recipe)..
- I like the look of a compacted scooped macaroon and why I use a cookie scoop, you can roll these cookies by hand as well. Preheat oven to 350°f Coconut Macaroons can be kept at room temperature in an airtight container for up to 8 days..