Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
December 1 2025
Christmas Cookies - Macaroon Blossoms
Image From foodnetwork.com
3 large egg whites
1/8 teaspoon kosher salt
2 3/4 cups unsweetened shredded coconut (about 14 ounces)
One 14-ounce can sweetened condensed milk
1 tablespoon pure vanilla extract
32 to 34 chocolate candies, such as Hershey’s Kisses, unwrapped
Position oven racks in the upper and lower third of the oven and preheat to 325 degrees F. Line 2 baking sheets with parchment; set aside.
Beat the egg whites and salt in a large bowl until frothy, about 1 minute. Add the coconut, condensed milk and vanilla and fold together until combined.
Drop the batter in heaping tablespoons (or use a 1-ounce ice cream scoop) onto the prepared baking sheets, spacing them about an inch apart. The cookies won’t spread during baking, so you can arrange them in 4 rows to bake the full batch on 2 baking sheets, 16 to 17 cookies per sheet.
Bake, rotating the baking sheets from front to back and top to bottom halfway through, until the bottoms and edges are nicely golden brown, 35 to 40 minutes.
Working with 1 baking sheet at a time, immediately press a chocolate candy into the center of each cookie. If the cookies spread too much or start to crumble around the edges, simply use your fingers to lightly press the cookies back around the chocolate candies. Transfer the baking sheets to a cooling rack to cool completely.
Store in an airtight container at room temperature.