Treat the coconut lovers in your life to a dessert just for them! These Macaroon Kiss Cookies combine sweetened coconut flakes, cream cheese, and a Hershey’s Kiss on top for a soft and chewy cookie that’s perfect for Christmas cookie trays or enjoying any time of year!
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!
If you love chocolate, coconut, and sweetened condensed milk together, you’ll also love my Eagle Brand Magic Cookie Bars. My Almond Joy Cookies are another favorite for coconut and chocolate lovers!
I tend to make these around Christmas so I can include them on my holiday cookie tray. These soft and chewy coconut macaroons with a Hershey’s Kiss on top are always a fun addition! For more holiday baking ideas, check out my Christmas Cookie Collection. However, they’re just as good any time of the year. Bring them to a party, enjoy them with your family, or even freeze the batch for a later date!
Quick Look: Macaroon Kiss Cookies
- Taste: Sweet coconut with creamy chocolate from the Hershey’s Kiss on top.
- Texture: Soft and chewy with lightly crisp coconut edges.
- Total Time: About 1 hour 26 minutes, including chilling.
- Skill Level: Easy, beginner-friendly cookie recipe.
- Tools: Mixing bowls, electric mixer, cookie scoop, and baking sheet.
- Serving: 18 servings (about 36 cookies), perfect for Christmas cookie trays or holiday gifting.
Add me as a trusted Google source.Ingredient Notes
See printable recipe card below for exact ingredients and full step-by-step directions.
- Butter and Cream Cheese: Make sure both are softened to room temperature so they mix easily into the cookie dough. The cream cheese helps give these coconut cookies their soft, chewy texture.
- Flaked Coconut: Use sweetened coconut flakes for the best results. Some get mixed into the dough, while the rest are used to coat the outside of each cookie.
- Orange Juice: Adds a hint of citrus flavor that pairs nicely with the coconut.
- Hershey’s Kisses: The chocolate center makes these cookies extra special! Unwrap the kisses before baking so they’re ready to press into the cookies.
How to Make Macaroon Kiss Cookies
Step 1. In a medium bowl, sift together flour, baking powder, and salt. Set aside. In a separate bowl, beat butter, cream cheese, and sugar until creamy. Add egg yolks, vanilla extract, and orange juice, mixing until combined. Slowly add the dry ingredients and mix until thoroughly combined. Stir in 6 cups of coconut, then place the cookie dough in the fridge for one hour. Preheat oven to 350°F.
Step 2. Once the cookie dough has chilled for one hour, remove from the fridge and scoop into 1 ½-inch balls. Roll each ball between your hands, then coat in the remaining 4 cups of coconut flakes.
Step 3. Place the coconut-coated cookie dough balls on a baking sheet, about 12 per sheet, leaving space between each cookie.
Step 4. Bake for 14-15 minutes, or until the cookies are set and lightly golden brown. Remove from the oven and gently press one Hershey’s Kiss into the center of each cookie. Return to the oven for one additional minute, then remove and allow to cool. Enjoy!
Cookie Tips
- Keep the dough chilled: I found it was much easier to roll the cookie dough into balls when it was cold, so keep it in the fridge between batches.
- Don’t overcrowd the baking sheet: Leave space between the cookie dough balls so they have room to bake.
- Watch the coconut: Bake until the cookies are set and the coconut is lightly golden brown around the edges.
- Have the Hershey’s Kisses ready: Unwrap the chocolate kisses before baking so you can press one into the center of each cookie as soon as they come out of the oven. If you love cookies with a chocolate kiss in the middle, try my Chocolate Crinkle Candy Cane Blossoms too!
Storage & Make-Ahead
- Room Temperature: Store leftover Macaroon Kiss Cookies in an airtight container at room temperature for up to 3 days.
- Refrigerator: Keep cookies in an airtight container in the fridge for up to one week. Allow them to come to room temperature before serving.
- Freezer: Once completely cooled, place cookies in a freezer-safe container or bag and freeze for up to 3 months. Thaw at room temperature before enjoying!
- Make-Ahead: These cookies are great for Christmas cookie trays! Bake them a day or two ahead and store in an airtight container, or freeze a batch in advance to save time during the holidays.
Macaroon Kiss Cookies Recipe FAQs
Macaroons are typically made with coconut and have a chewy texture, while French macarons are delicate sandwich cookies made with almond flour. These Macaroon Kiss Cookies have a soft cream cheese cookie base, plenty of coconut, and a chocolate kiss on top!
The cream cheese and butter make this dough soft, so it can be sticky before chilling. If the dough is difficult to handle, make sure it has chilled for the full hour before shaping. It should be firm enough to roll into balls and coat with coconut.
More Christmas Cookie Recipes To Try
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Macaroon Kiss Cookies
Ingredients
- 2 ½ cups all-purpose flour
- 1 tablespoon +1 teaspoon baking powder
- ½ teaspoon salt
- ⅔ cup butter softened
- 6 oz cream cheese softened
- 1 ½ cups granulated sugar
- 2 egg yolks
- 1 tablespoon +1 teaspoon vanilla extract
- 1 tablespoon +1 teaspoon orange juice
- 10 cups sweetened flaked coconut divided
- 1 bag Hershey Kisses
Instructions
- In a medium bowl, sift together flour, baking powder, and salt. Set aside.
- In a separate bowl, beat butter, cream cheese, and sugar until creamy.
- Add egg yolks, vanilla extract, and orange juice. Mix until combined.
- Slowly add the dry ingredients and mix until thoroughly combined.
- Stir in 6 cups of coconut.
- Place cookie dough in the fridge for one hour.
- Preheat oven to 350°F.
- Once the dough has chilled, scoop into 1 ½-inch balls. Roll each ball between your hands, then coat in the remaining 4 cups of coconut.
- Place about 12 cookies on each baking sheet, leaving space between them. Bake for 14-15 minutes, or until set and lightly golden brown.
- Remove from the oven and gently press one Hershey's Kiss into the center of each cookie. Return to the oven for one additional minute.
- Remove from the oven and allow to cool. Enjoy!!
Notes
- Chilling the Dough: I found it was much easier to roll the cookie dough into balls when it was cold, so keep the dough in the fridge between batches.
- Coconut: Use sweetened flaked coconut. You’ll mix 6 cups into the dough and use the remaining 4 cups to coat the cookies.
Nutrition
Kathy says
can these be frozen?
Kristin Hayes says
Absolutely! These freeze great for up to 3 months!
Carol R Brake says
could one use sugar cookie dough package? If so, how?
Kristin Hayes says
Although I haven’t tried it, you could roll the sugar cookie dough balls through the coconut and proceed on with the recipe, just skipping the homemade dough? Should still work good and will end up being a coconut sugar cookie kiss cookie!
Kara says
For the flaked coconut is it sweetened or unsweetened?
Kristin Hayes says
Sweetened coconut! Hope you enjoy!
Kate says
What can be used to replace the orange juice?
Kristin Hayes says
Lemon juice, lime juice, apple juice, pineapple juice, melted coconut oil, or vinegar can be used in place of the orange juice. Enjoy!!
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