Imagine biting into a cloud-like coconut macaroon that melts in your mouth, crowned with a decadent chocolate kiss - a dessert so irresistible it'll make your taste buds dance! These Coconut Mini Kiss Macaroons are not just a treat; they're a miniature celebration of texture and flavor that transforms ordinary baking into an extraordinary experience. Perfect for holiday gatherings, afternoon tea, or when you simply need a quick sweet escape, these bite-sized delights promise to become your new obsession.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 18 macaroons
Ingredients
- 2 cups shredded coconut
- 1/2 cup sweetened condensed milk
- 1 teaspoon vanilla extract
- 2 large egg whites
- 1/4 teaspoon salt
- 18 chocolate kisses
Instructions
- Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- In a large mixing bowl, combine the shredded coconut, sweetened condensed milk, and vanilla extract. Mix thoroughly until all ingredients are well incorporated.
- In a separate clean, dry bowl, beat the egg whites and salt using an electric mixer on medium-high speed until stiff peaks form. This should take about 3-4 minutes.
- Gently fold the beaten egg whites into the coconut mixture using a spatula. Use a light, folding motion to maintain the airiness of the egg whites.
- Using a small cookie scoop or tablespoon, drop rounded mounds of the coconut mixture onto the prepared baking sheet, spacing them about 1 inch apart.
- Bake the macaroons in the preheated oven for 13-15 minutes, or until the edges are golden brown and the tops are lightly toasted.
- Remove the baking sheet from the oven and immediately press a chocolate kiss into the center of each warm macaroon.
- Allow the macaroons to cool completely on the baking sheet for about 10 minutes, then transfer to a wire rack to finish cooling.
- Once fully cooled, the chocolate kiss will set and the macaroons can be served or stored in an airtight container at room temperature for up to 5 days.
Tips
- • Ensure your egg whites are at room temperature for better volume when beating • Use a clean, dry bowl and beaters when whipping egg whites to achieve stiff peaks • Don't overmix when folding egg whites - maintain their airiness for light macaroons • Press chocolate kisses into macaroons immediately after baking while they're still warm • For uniform size, use a small cookie scoop or tablespoon when portioning • Let macaroons cool completely to allow chocolate kiss to set properly • Store in an airtight container to maintain freshness • For extra flavor, try using dark, milk, or white chocolate kisses
Nutrition Facts
Calories: 120kcal
Carbohydrates: 12g
Protein: 2g
Fat: 8g
Saturated Fat: 6g
Cholesterol: 5mg
