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Easy Coconut Macaroon Blossoms Recipe

A plate of freshly baked coconut macaroon blossoms with golden toasted tops, dipped in melted dark chocolate.
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Make chewy coconut cookies with a chocolate center. This simple recipe delivers bakery style coconut macaroons perfect for any occasion.

Ingredients

Scale
  • 14 ounces sweetened condensed milk
  • 3 1/2 cups shredded, sweetened coconut
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 cup semi-sweet chocolate chips (for filling)

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
  2. In a large bowl, combine the sweetened condensed milk, shredded coconut, vanilla extract, and salt. Mix until everything is evenly coated.
  3. Drop rounded tablespoons of the coconut mixture onto the prepared baking sheet, forming mounds. You should get about 24 cookies.
  4. Bake for 12 to 15 minutes, or until the edges are golden brown.
  5. Remove the cookies from the oven. Immediately press the center of each warm macaroon lightly with your thumb or the back of a small spoon to create a small indentation for the chocolate.
  6. Place one chocolate chip into the indentation of each cookie while they are still warm. The residual heat will melt the chocolate slightly.
  7. Let the coconut macaroon blossoms cool completely on the baking sheet before moving them.

Notes

  • For a fudgy center, you can use chocolate melting wafers instead of chips.
  • These cookies are naturally gluten free coconut desserts.
  • Store cooled cookies in an airtight container at room temperature for up to one week.

Nutrition

Find it online: https://devourdish.com/coconut-macaroon-blossoms-recipe/