Macaroon Kiss Cookies

Chewy coconut cookies with toasted edges, a soft center, and a Hershey’s Kiss pressed in while the cookie is still warm so it bonds without melting into a puddle.

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Why This Recipe Works

Cream cheese stabilizes the dough. It adds moisture without excess spread, which keeps the cookies compact and thick.

Egg yolks enrich without drying. Yolks add tenderness and chew, while avoiding the stiffness that whole eggs can bring to coconut-heavy doughs.

Rolling in coconut before baking matters. The outer layer toasts first, giving contrast while protecting the interior from overbaking. The kiss goes in at the end. Pressing it into a hot cookie allows the base to grip the chocolate while the kiss keeps its shape.

A short chill firms the dough. Cold fat makes the cookies easier to roll and prevents greasy spread in the oven.

Ingredients & Substitutions

Unsalted butter: Provides structure and richness. Softened butter should still feel cool to the touch.
Cream cheese: Adds moisture and chew while keeping the cookies from crumbling. Full-fat works best.
Granulated sugar: Sweetens and helps the exterior toast lightly.
Egg yolks: Create a tender, cohesive crumb without adding excess moisture.
Vanilla extract: Rounds out the coconut and chocolate flavors.
Orange juice: A small amount brightens the coconut without tasting citrusy.
All-purpose flour: Just enough to bind the dough. Too much makes the cookies dense.
Baking powder: Gives lift so the cookies puff slightly instead of baking flat.
Salt: Sharpens sweetness and prevents a one-note coconut flavor.
Sweetened flaked coconut: The backbone of the cookie. Use flakes, not finely shredded coconut, for texture.
Hershey’s Kisses: Milk chocolate is classic. Stick to standard-size kisses for proper balance.

Essential Equipment

• Stand or hand mixer
• Cookie scoop for even sizing
• Baking sheets lined with parchment
• Cooling rack

How to Make Macaroon Kiss Cookies

Mixing the Dough

1. Cream the butter, cream cheese, and sugar until smooth and cohesive. You’re looking for a creamy texture, not whipped.
2. Add the egg yolks, vanilla, and orange juice. Mix just until combined.
3. Whisk the dry ingredients separately, then add them to the bowl in stages. The dough should be thick and slightly sticky.
4. Fold in the first portion of coconut until evenly distributed.

Chilling

1. Cover and refrigerate the dough for 1 hour.
2. This firms the fat and makes rolling easier.

Shaping

1. Scoop the chilled dough and roll into smooth balls.
2. Roll each ball in the remaining coconut, pressing lightly so it adheres.
3. Place cookies a few inches apart on the baking sheet.

Baking

1. Bake at 350°F until the cookies are set and lightly golden on the outside.
2. They should feel soft when pressed.
3. Remove from the oven and immediately press a Hershey’s Kiss into the center of each cookie.

Cooling

1. Cool briefly on the pan, then transfer to a rack.
2. The cookies firm as they cool while staying chewy inside.

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Expert Tips

• If the cookies brown too fast, your oven runs hot. Drop the temperature by 15–25°F.
• If the dough feels greasy, chill it longer. Coconut releases oils as it warms.
• Press the kiss straight down. Twisting can crack the cookie or smear the chocolate.
• Trim loose coconut strands before baking. Strays burn quickly.

Storage & Freezing

To Store:
Store macaroon kiss cookies in an airtight container at room temperature for up to 5 days.

To Freeze Baked:
Freeze baked cookies for up to 2 months. Thaw at room temperature.

To Freeze Dough:
The dough can be rolled and frozen before baking. Bake from frozen, adding 1–2 minutes, then press in the kisses as usual.

FAQ

1. Why are my cookies spreading?
   The dough was too warm or the butter too soft. Chill longer before baking.
2. Why did my coconut burn?
   Loose flakes on the pan or surface toast faster than the cookie. Press coconut firmly and remove excess.
3. Can I skip the orange juice?
   Yes. The cookies will still work, but the flavor will be slightly flatter.
4. Do the kisses need to be baked twice?
   A short return to the oven helps them stick, but don’t leave them in longer or they’ll lose definition.

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Macaroon Kiss Cookies

Recipe by Elle RiversCourse: DessertsCuisine: AmericanDifficulty: Easy

Servings

18

cookies

Prep time

20

minutes

Cooking time

15

minutes

Calories

215

kcal

Total time

1

hour 

35

minutes

Chewy coconut macaroon cookies made with cream cheese, rolled in toasted coconut, and finished with a classic Hershey’s Kiss.

Ingredients

• 2/3 cup unsalted butter, softened (150g)

• 6 oz cream cheese, softened (170g)

• 1 1/2 cups granulated sugar (300g)

• 2 large egg yolks (36g)

• 2 teaspoons vanilla extract (10g)

• 2 teaspoons orange juice (10g)

• 2 1/2 cups all-purpose flour (312g)

• 1 tablespoon baking powder (12g)

• 1/2 teaspoon salt (3g)

• 10 cups sweetened flaked coconut, divided (300g)

• 18 Hershey’s Kisses, unwrapped (200g)

Directions

• Preheat oven to 350°F (177°C) and line baking sheets.
• Cream butter, cream cheese, and sugar until smooth.
• Mix in egg yolks, vanilla, and orange juice.
• Whisk flour, baking powder, and salt separately.
• Add dry ingredients to the dough until combined.
• Fold in 6 cups of coconut.
• Chill dough for 1 hour.
• Scoop and roll dough into balls, then roll in remaining coconut.
• Bake 14–15 minutes until set and lightly golden.
• Press a Hershey’s Kiss into each cookie and return to oven for 1 minute.
• Cool on the pan, then transfer to a rack.

Notes

• Key texture marker: Toasted exterior with a chewy, moist center.
  Make-ahead: Dough can be chilled up to 24 hours.
• INTERNATIONAL SUBSTITUTIONS
  UK/AUS
  All-purpose flour → Plain flour
  Cream cheese → Full-fat soft cream cheese
  Granulated sugar → Caster sugar