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Looking for a unique cookie that’ll make an instant impression on your dessert table or holiday cookie tray?
A mashup of two popular cookies—coconut macaroons and peanut butter blossoms—these Coconut Macaroon Kisses are sure to please both coconut and chocolate lovers alike.
While not especially difficult to make, they turn out best when you allow the batter to chill for at least an hour before rolling and baking.
How Many Calories and WW Points in these Coconut Macaroon Blossom Kisses?
According to my calculations, each cookie has 90 calories.
To see your WW Points for this recipe, click here to track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
How to Make Coconut Macaroon Kiss Cookies, Step-by-Step
Step 1: Gather and prepare all ingredients.
Step 2: In a large mixing bowl (affiliate link), beat butter, cream cheese and Truvia (affiliate link) until thoroughly mixed. Beat in egg yolk, almond extract and orange juice.
Step 3: In a medium mixing bowl, whisk together the flour, baking powder and salt.
Step 4: Gradually add dry flour mixture to butter mixture, and continue mixing until well blended.
Step 5: Using a wooden spoon (affiliate link), stir in 3 cups coconut flakes.
Step 6: Cover batter and refrigerate until firm, about 1 hour.
Step 7: When you are ready to bake the cookies, unwrap kisses and set aside. Preheat oven to 350F degrees.
Step 8: Roll dough between palms of hands into 1-inch balls. Roll balls in remaining 2 cups coconut flakes and place on ungreased cookie sheet. (Alternatively line cookie sheets with parchment paper or silicone liners for easier cleanup.)
Step 9: Bake about 10-12 minutes, or until coconut turns golden brown. Remove cookies from oven and carefully press one kiss into center of each cookie. (I used a combination of milk chocolate and dark chocolate kisses.)
Step 10: Allow cookies to cool for one minute on cookie sheet before removing to wire rack to cook completely.
Step 11: Store leftover cookies in an airtight container.
Recipe Notes
I used a combination of milk and special dark chocolate Hershey’s kisses to make these cookies. Feel free to use your favorite kisses: milk chocolate, hugs (milk chocolate and white creme candy), special dark chocolate or milk chocolate kisses with almonds.
I found that the special dark chocolate kisses tended to melt more than the milk chocolate kisses when placing them on the warm-from-oven cookies. This won’t affect the taste, but my alter the look of your cookies.
To lighten these cookies up and save about 40 calories per cookie, I substituted light cream cheese for regular and Truvia Baking Blend (affiliate link) for the white sugar. You could also replace the sugar with your favorite 0 calorie sweetener, like Swerve, Monkfruit or Stevia in the Raw.
Serving Suggestions
These special cookies are sure to be the star of your holiday cookie tray, dessert table or neighborly cookie swap.
Ways to Use Leftovers
Store cookies in an airtight container at room temperature.
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Coconut Macaroon Kisses Recipe
Equipment
Ingredients
- 1/3 cup butter
- 3 ounces neufchâtel cream cheese
- 3/4 cup Truvia Baking Blend (affiliate link)
- 1 egg yolk
- 1-1/2 teaspoons almond extract
- 2 teaspoons orange juice
- 1-1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 5 cups sweetened coconut flakes, divided
- 48 Hershey's Kisses, unwrapped
Instructions
- In a large mixing bowl (affiliate link), beat butter, cream cheese and Truvia (affiliate link) until thoroughly mixed. Beat in egg yolk, almond extract and orange juice.
- In a medium mixing bowl, whisk together the flour, baking powder and salt.
- Gradually add dry flour mixture to butter mixture, and continue mixing until well blended.
- Using a wooden spoon (affiliate link), stir in 3 cups coconut flakes.
- Cover batter and refrigerate until firm, about 1 hour.
- When you are ready to bake the cookies, unwrap kisses and set aside. Preheat oven to 350F degrees.
- Roll dough between palms of hands into 1-inch balls. Roll balls in remaining 2 cups coconut flakes and place on ungreased cookie sheet. (Alternatively line cookie sheets with parchment paper or silicone liners for easier cleanup.)
- Bake about 10-12 minutes, or until coconut turns golden brown. Remove cookies from oven and carefully press one kiss into center of each cookie.
- Allow cookies to cool for one minute on cookie sheet before removing to wire rack to cook completely.
- Store leftover cookies in an airtight container.
Notes
(Must be logged into WW on a smartphone or tablet.) 3 *PointsPlus (Old plan) I used a combination of milk and special dark chocolate Hershey’s kisses to make these cookies. Feel free to use your favorite kisses: milk chocolate, hugs (milk chocolate and white creme candy), special dark chocolate or milk chocolate kisses with almonds. I found that the special dark chocolate kisses tended to melt more than the milk chocolate kisses when placing them on the warm-from-oven cookies. This won’t affect the taste, but my alter the look of your cookies. To lighten these cookies up and save about 40 calories per cookie, I substituted light cream cheese for regular and Truvia Baking Blend for the white sugar. You could also replace the sugar with your favorite 0 calorie sweetener, like Swerve, Monkfruit or Stevia in the Raw.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe source: Hersheyland
A note about WW Points
If you're following Weight Watchers, all the recipes here on Simple Nourished Living have been updated for the new WW program, with points displayed in the recipe card. The Check the WW Points link in the recipe card takes you to the Weight Watchers App where you can edit it using the WW recipe builder or add it to your day.
(Must be logged into WW account on a mobile device, such as smartphone or tablet).
