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HERSHEY'S KISSES Chocolates Stuffed Coconut Macaroons

Details

Time
2 hours
Skill Level
Beginner
Yields
16 cookies

Mmmm, macaroons! Delight your taste buds in this easy recipe for coconut macaroons with HERSHEY'S KISSES Milk Chocolates and sweetened coconut flakes. Use condensed milk to help get the texture just right.

Ingredients & Directions

Prep Time
30 minutes
Bake Time
16 minutes
Cool Time
1 hour

Ingredients

  • 1 bag

    sweetened coconut flakes (14 oz)

  • 1 can

    sweetened condensed milk (14 oz) (not evaporated milk)

  • 3 Tbsps

    all-purpose flour

  • 1 tsp

    almond extract

READY TO MAKE THE RECIPE?

Directions

Equipment Needed 

Oven
Oven
Cookie Sheets
Cookie Sheets
Parchment Paper
Parchment Paper
Bowl
Bowl
Measuring Spoons
Measuring Spoons
Wire Rack
Wire Rack
Freezer Bag
Freezer Bag
Microwave
Microwave
1

Heat oven to 350°F. Line cookie sheets with parchment paper.

2

Stir together coconut, sweetened condensed milk, flour and almond extract in large bowl. Remove wrappers from chocolates; set aside 8.

3

Divide coconut mixture into 16 (about 1 heaping tablespoon each) portions. Mold each portion coconut mixture around chocolate piece covering completely; shape into ball. Place on prepared cookie sheet.

4

Bake 15 to 17 minutes or until edges are light golden brown. Cool slightly; slide parchment paper with cookies to wire rack. Cool completely.

5

Place remaining chocolate pieces in heavy-duty (freezer) resealable food storage bag; close bag. Microwave at medium (50%) 1 minute or until softened. Knead bag until chocolate is melted and smooth. If necessary, microwave at medium an additional 10 seconds at a time, kneading after each heating, until chocolates are melted and smooth when kneaded. Cut about 1/4 inch from one corner of bag; drizzle melted chocolate over cookies. Allow chocolate to firm.

Additional questions?