Chocolate Kissed Coconut Macaroons – Coconut macaroons are often made using strictly egg whites and a small amount of cream of tarter to bind the mixture together. They’re light, airy and delicious. These macaroons are my absolute favorite. My recipe includes flour, which makes them a bit more cookie-like with a soft and chewy center and a crispy exterior. My 2 favorite things. I’m the one who wants the corner and edges of the brownie only, you can keep the center. I make these as often without chocolate kisses as I do with a chocolate center. Either way, we love them, and they have a habit of disappearing quickly.
Ingredients you’ll need:
1  oz angel flaked coconut, sweetened
3/4 cup all-purpose flour
1/4 tsp salt
1  oz can sweetened condensed milk
1 egg white, beaten until frothy
2 tsp pure vanilla extract
24 chocolate kisses, unwrapped
Preheat the oven to 350°F. Line 2 baking sheets with a silpat or parchment paper. In a medium size mixing bowl, mix together the coconut, flour and salt.
Add the sweetened condensed milk, beaten egg white and vanilla. Mix well. The mixture will be stiff. Use a 2 oz ice cream scoop or Tbsp to scoop onto the prepared baking sheet.
Bake for 16-18 minutes or until golden. Remove from the oven and gently press a candy kiss into the center. Remove to a wire rack to cool. Yield: 24 macaroons