If you’re a fan of coconut, chocolate, and melt-in-your-mouth holiday magic, then these Macaroon Kiss Cookies are about to become your new favorite indulgence. These cookies are a whimsical twist on the classic macaroon, featuring a tender coconut-infused cookie rolled in even more shredded coconut, and topped with a melty Hershey’s Kiss. They’re buttery, chewy, slightly crisp on the edges, and wonderfully balanced with a chocolatey center.

Whether you’re baking for a holiday cookie swap, filling up your dessert tray, or just indulging in a cozy weekend baking session, this recipe delivers. It’s playful enough for kids to enjoy helping out in the kitchen, but refined enough to please any adult sweet tooth. With a perfect blend of textures and flavors, it’s no surprise these cookies disappear fast.

Why You’ll Love These Macaroon Kiss Cookies

Textural Bliss: Soft and chewy on the inside, slightly crisp on the outside, and topped with a silky chocolate kiss.
Easy to Make: No fancy equipment, no hard-to-find ingredients—just simple baking with big results.
Holiday Favorite: These cookies shine on cookie platters and make fantastic edible gifts.
Make-Ahead Friendly: The dough can be prepped ahead and chilled for ultimate convenience.

Perfect for coconut lovers, fans of thumbprint cookies, or anyone looking to add a tropical twist to classic holiday flavors.

Ingredients You’ll Need

This recipe makes a batch of rich, chewy, coconut-kissed cookies topped with chocolate. Here’s what you’ll need:

Dry Ingredients

2 1/2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking powder (likely meant to be 1 tsp baking soda – see notes)
1/2 teaspoon salt

Wet Ingredients

2/3 cup butter, softened
6 oz cream cheese, softened
1 1/2 cups granulated sugar
2 egg yolks
1 tablespoon vanilla extract
1 teaspoon vanilla extract (can be combined)
1 tablespoon orange juice
1 teaspoon orange juice (combine or adjust to taste)

Extras

10 cups sweetened shredded coconut, divided (6 cups in dough, 4 cups for rolling)
1 bag Hershey’s Kisses (any flavor works—milk chocolate, dark, or almond)

Equipment Needed

Make sure you have the following on hand:

Large mixing bowls (x2)
Electric mixer or stand mixer
Measuring cups and spoons
Baking sheet(s)
Parchment paper or silicone baking mat
Cooling rack
Spoon or small cookie scoop (1.5-inch balls)
Plastic wrap (for chilling dough)
Spatula or wooden spoon

How to Make Macaroon Kiss Cookies – Step-by-Step

Step 1: Prep the Dry Ingredients

In a medium mixing bowl, sift together the flour, baking powder, baking soda (or the second baking powder as listed), and salt. Set aside.

Step 2: Cream the Butter and Sugar

In a separate large bowl, use a hand or stand mixer to beat the softened butter, cream cheese, and sugar until light and fluffy.

Step 3: Add Yolks and Flavorings

Mix in the egg yolks, both amounts of vanilla extract, and orange juice. Stir until everything is well incorporated. The orange juice adds a subtle citrus brightness that complements the coconut perfectly.

Step 4: Combine Wet and Dry

Slowly add the dry mixture into the wet mixture, mixing thoroughly until a dough forms.

Step 5: Mix in the Coconut

Fold in 6 cups of the shredded coconut. The dough will be thick and textured.

Step 6: Chill

Cover the dough with plastic wrap and refrigerate for 1 hour. This helps firm the dough for easier shaping and better texture when baked.

Step 7: Preheat and Shape

Preheat your oven to 350°F (175°C). Line your baking sheet with parchment paper.

Scoop out 1.5-inch balls of dough. Roll each in your hands to form a ball, then roll through the remaining 4 cups of coconut until fully coated.

Step 8: Bake

Place balls on the prepared baking sheet about 2 inches apart. Bake for 14–15 minutes, or until the bottoms and edges are golden.

Step 9: Add Kisses

Immediately after baking, press one unwrapped Hershey Kiss into the center of each cookie. Place the tray back into the oven for 1 additional minute to soften the chocolate slightly.

Step 10: Cool and Serve

Remove from the oven and cool on a wire rack. Once cooled, the cookies are ready to be devoured!

Recipe Notes and Tips

Substitute Citrus: Swap orange juice for lemon or lime juice to brighten the coconut flavor in a new way.
Flavor Variety: Use different Hershey Kisses—try caramel, dark chocolate, or peppermint for seasonal flair.
Cream Cheese Matters: Don’t skip it! It adds tanginess and helps create a rich, chewy texture.
Make It Gluten-Free: Use a gluten-free 1:1 baking flour substitute.

Storing and Freezing

Storing:

Store cookies in an airtight container at room temperature for up to 5 days.
For longer storage, keep in the refrigerator for up to 10 days, though the coconut may lose a bit of crispness.

Freezing:

Dough: Freeze the dough (shaped or not) for up to 3 months. Thaw in the fridge overnight before baking.
Baked Cookies: Freeze baked cookies in a single layer, then transfer to a freezer bag for up to 2 months. Defrost at room temperature.

Perfect Pairings

These cookies are sweet and tropical, with rich chocolatey centers. Here are some fantastic food and drink pairings:

Hot Chocolate or Coffee: Especially dark roast or espresso
Fruit Tea: A citrusy or hibiscus herbal tea brings a refreshing balance
Sparkling Wine: A lightly sweet prosecco complements the sweetness and coconut notes beautifully
Fresh Fruit: Strawberries, raspberries, or orange slices offer a tart contrast

FAQ – Macaroon Kiss Cookies

Can I use unsweetened coconut?

Yes, but the overall sweetness will decrease. These cookies are meant to be indulgent, so sweetened coconut is recommended unless you’re intentionally cutting sugar.

Can I use whole eggs instead of just yolks?

Egg yolks add richness and softness. If you only have whole eggs, use one whole egg in place of two yolks, though the texture may be slightly less rich.

Why did my cookies spread too much?

If the dough was too warm or if the butter was overly softened, the cookies can spread. Make sure to chill the dough properly before baking.

Can I make these without cream cheese?

You can substitute an extra 1/3 cup of butter in place of cream cheese, but the flavor and texture will change. Cream cheese adds a soft chew and slight tang that balances the sweetness.

Are these good for mailing?

Yes! Once cooled and set, they package well. Use wax paper between layers to prevent sticking and ship in a snug tin or box.

A Cookie Worth Sharing

These Macaroon Kiss Cookies are a joyful marriage of textures and flavors—perfect for coconut lovers and chocolate enthusiasts alike. Whether you’re baking for the holidays, preparing party treats, or simply indulging in your favorite flavors, this recipe is a keeper.

If you loved this recipe, share it with your friends and family! Don’t forget to subscribe to the blog for more indulgent, creative cookie ideas and dessert inspiration delivered straight to your inbox.

Happy baking, and may your cookies always be warm and your Kisses always melty!

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Macaroon Kiss Cookies – A Soft, Chewy Coconut Dream with a Chocolate Center