Irresistible Chocolate Kissed Coconut Macaroons You’ll Love

Delight in the chewy goodness of Chocolate Kissed Coconut Macaroons, a quick gluten-free treat that’s perfect for any occasion.

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Prep Time 10

Cook Time 18

Cooling Time 10

Total Time 38

Servings: 24 cookies

Course: Dessert

Cuisine: American

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Macaroon Mixture

14 oz Sweetened Angel Flaked Coconut Consider using unsweetened coconut for a less sugary version.
1 cup All-Purpose Flour Gluten-free flour works as a great substitute.
1/4 tsp Salt Enhances flavor.
14 oz Sweetened Condensed Milk Key ingredient, best not to substitute.
1 large Egg White Let reach room temperature for best results.
1 tsp Pure Vanilla Extract Using quality vanilla can elevate flavor.

For the Topping

24 pieces Chocolate Kisses Can swap for caramel or peanut butter candies or omit.

Equipment

oven
Mixing bowl
Electric mixer
Baking sheets
Parchment paper
Cookie Scoop
Wire rack

Method

Step‑by‑Step Instructions

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats.
Beat the egg white in a mixing bowl on medium speed for about 2-3 minutes until frothy.
Combine sweetened coconut, flour, and salt in a large bowl, mixing well.
Gently fold in condensed milk, beaten egg white, and vanilla extract until well combined.
Scoop dough onto baking sheets, spacing them about 2 inches apart.
Bake for 16-18 minutes until lightly golden on the edges.
Remove from the oven and let rest for 1-2 minutes before pressing a chocolate kiss into each macaroon.
Transfer to a wire rack to cool completely before serving.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 1gFat: 7gSaturated Fat: 4gCholesterol: 5mgSodium: 50mgPotassium: 50mgFiber: 1gSugar: 14gCalcium: 2mgIron: 2mg

Notes

Make sure to allow macaroons to cool completely on a wire rack to maintain their crisp texture.

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