Treat the coconut lovers in your life to a dessert just for them. Macaroon Kiss Cookies combine flaky sweetened coconut flakes and cream cheese for a chewy cookie everyone will enjoy!
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These cookies are AMAZING. Yes, I ate two of them straight from the oven. Then, I ate one more as I was putting them into a storage container ha-ha.
My hubby and I are huge macaroon fans! Our local grocery store makes them fresh in their bakery, and every now and then as a special treat, we will get a few!
These cookies taste almost exactly the same, maybe a little better since you can make them conveniently in your own kitchen!
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- Soft and chewy coconut macaroons made even better with the addition of a Hershey kiss. An easy cookie recipe for coconut fan!
- Ingredients Needed for these Macaroon Kiss Cookies:
- How to prepare:
- Check out these other great cookie recipes:
- If you’re a coconut fan, these Macaroon Kiss Cookies are just the thing to try! Chewy, flavorful, and simple to make! Print or save the recipe below and be sure to give them a try!
- Macaroon Kiss Cookies
Soft and chewy coconut macaroons made even better with the addition of a Hershey kiss. An easy cookie recipe for coconut fan!
I tend to make these around Christmas so I can include the nice variation on my goodie tray. However, these really are the ultimate cookie to enjoy any time of the year! Bring them to a party, enjoy them with your family, or even freeze the batch for a later date!
Ingredients Needed for these Macaroon Kiss Cookies:
All-Purpose Flour
Baking Powder
Salt
Butter, softened
Cream Cheese, softened
Sugar
Egg Yolks
Vanilla Extract
Orange Juice
Flaked Coconut
Hershey Kisses
How to prepare:
In a medium bowl, sift flour, baking powder, and salt. Set aside.
In a different bowl, beat together butter, cream cheese, and sugar until creamy.
Add egg yolks.
Add in vanilla and juice. Mix until combined.
Slowly add in dry mixture and mix until thoroughly combined.
Add in 6 cups of coconut.
Place cookie dough in fridge for one hour.
Preheat oven to 350 degrees.
Once dough has been chilled for an hour, remove from fridge and scoop 1 ½-inch dough balls.
Roll in hand to create ball and then roll through remaining 4 cups of coconut.
Place on a cookie sheet, about 12 per cookie sheet.
Bake in oven for 14-15 minutes, or until set and light brown.
Remove from oven and push one Hershey kiss into each cookie and place back into oven for an additional one minute.
Remove from oven and cool. Enjoy!!
* As a tip, keep dough in fridge in between batches of cookies, I found it was easier to roll the dough into balls when the dough was cold from fridge.
Check out these other great cookie recipes:
Secret Ingredient Chocolate Chip Cookies
Peanut Butter Chocolate Chip Cookies
Shortcut Texas Sheet Cake Cookies
If you’re a coconut fan, these Macaroon Kiss Cookies are just the thing to try! Chewy, flavorful, and simple to make! Print or save the recipe below and be sure to give them a try!
Want to save this recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
Macaroon Kiss Cookies
Ingredients
- 2 ½ cups flour *all-purpose
- 1 tablespoon baking powder
- 1 teaspoon baking powder
- ½ teaspoon salt
- ⅔ cup butter *softened
- 6 oz cream cheese *softened
- 1 ½ cups sugar
- 2 egg yolks
- 1 tablespoon vanilla extract
- 1 teaspoon vanilla extract
- 1 tablespoon orange juice
- 1 teaspoon orange juice
- 10 cups coconut *divided
- 1 bag Hershey Kisses
Instructions
- In a medium bowl, sift flour, baking powder, and salt. Set aside.
- In a different bowl, beat together butter, cream cheese, and sugar until creamy.
- Add egg yolks.
- Add in vanilla and juice. Mix until combined.
- Slowly add in dry mixture and mix until thoroughly combined.
- Add in 6 cups of coconut.
- Place cookie dough in fridge for one hour.
- Preheat oven to 350 degrees.
- Once dough has been chilled for an hour, remove from fridge and scoop 1 ½-inch dough balls.
- Roll in hand to create ball and then roll through remaining 4 cups of coconut.
- Place on a cookie sheet, about 12 per cookie sheet. Bake in oven for 14-15 minutes, or until set and light brown.
- Remove from oven and push one Hershey kiss into each cookie and place back into oven for an additional one minute.
- Remove from oven and cool. Enjoy!!
Notes
Nutrition
roberta says
Looks delicious. Just wanted to confirm I will need 10 cups of coconut. Also, maybe I missed it, but how many cookies does the recipe make.
Thank you
Kristin says
Yes! The coconut amount is correct, most of it is just for rolling the cookie dough through, so you can always go down a cup or two and see if that covers enough! As for how many it makes, anywhere from 2-3 dozen depending on size of cookie scoop used! Enjoy!
jb says
Why does the ingredient list include some ingredients twice in a row with different measurements? Thanks!
Kristin says
Its additional of the same ingredient. Meaning, if it says 2 tbsp and then 1 tsp, you’ll need BOTH 2 tbsp AND 1 tsp. Does that make sense? I was trying to list it the best I could using the recipe card and it was a bit tricky. Sorry!
Jenn "Rook No. 17" says
I’m so glad to hear that you enjoyed my recipe! It’s definitely one of my families favorites.
Jenn/Rook No. 17
https://www.rookno17.com/2011/12/my-favorite-holiday-cookie-macaroon.html