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KISSES Coconut Macaroon Blossoms


4 hours
Skill Level
48 cookies

Treat the coconut lovers in your life to a dessert just for them. These macaroon cookies combine flaky sweetened coconut flakes and cream cheese for a chewy cookie. Top them with HERSHEY'S KISSES Milk Chocolates and serve up a plate at your next get together.

Ingredients & Directions

Prep Time
20 minutes
Bake Time
10 minutes
Cool Time
2 hours
Chill Time
1 hour


  • 1/3 cup
    butter or margarine, softened
  • 1 package
    cream cheese (3 oz.) , softened
  • 3/4 cup
  • 1
    egg yolk
  • 1-1/2 to 2 tsps
    almond extract
  • 2 tsps
    orange juice
  • 1-1/4 cups
    all-purpose flour
  • 2 tsps
    baking powder
  • 1/4 tsp
  • 5 cups
    sweetened coconut flakes, divided
  • 48
    HERSHEY'S KISSES Brand Milk Chocolates

Step-By-Step Directions

Equipment Needed 
mixing bowl mixing bowl
mixer mixer
bowl bowl
measuring cups measuring cups
refrigerator refrigerator
oven oven
pan cookie sheet
 wire rack wire rack

Beat butter, cream cheese and sugar in large bowl until well blended. Add egg yolk, almond extract and orange juice; beat well. Stir together flour, baking powder and salt; gradually add to butter mixture, beating until well blended. Stir in 3 cups coconut.


Cover; refrigerate 1 hour or until firm enough to handle. Remove wrappers from chocolates. Heat oven to 350°F. Shape dough into 1-inch balls; roll balls in remaining 2 cups coconut. Place on ungreased cookie sheet.


Bake 10 to 12 minutes or until lightly browned. Remove from oven; immediately press chocolate into center of each cookie. Cool 1 minute; carefully remove from cookie sheet to wire rack. Cool completely. Makes about 48 cookies.

Baking Tip

Also try topping cookies with HERSHEY'S KISSES Brand Milk Chocolates with Almond

Additional questions?