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HERSHEY’S CHIPITS Mini KISSES Macaroon Cookies Recipe


38 minutes
Skill Level
4 dozen cookies

Bring home a taste of France with this amazingly sweet Macaroon recipe made with HERSHEY'S CHIPITS Mini KISSES in a rich cookie version. Take a look at the steps here!

Ingredients & Directions

Prep Time
25 minutes
Bake Time
12 minutes
Cool Time
1 minute


  • 3/4 cup
    sugar (175 mL)
  • 3 oz
    cream cheese, softened (90 mL)
  • 1/3 cup
    butter or margarine, softened (75 mL)
  • 1
    egg yolk and white seperated
  • 2 tsps
    almond extract (10 mL)
  • 2 tsps
    orange juice (10 mL)
  • 1 1/4 cups
    all-purpose flour (300 mL)
  • 2 tsps
    baking powder (10 mL)
  • 1/4 tsp
    salt (1 mL)
  • 5 cups
    sweetened coconut flakes, divided (1.25 L)


Equipment Needed 
oven Oven
mixing bowl Mixing Bowl
mixer Mixer
refrigerator Refrigerator
cookie sheet Cookie Sheet
wire rack Wire Rack

Beat sugar, cream cheese and butter in large bowl until well blended. Add egg yolk, almond extract and orange juice; beat well. Whisk flour, baking powder and salt in medium bowl; gradually add to butter mixture, beating well after each addition, until well blended. Stir in 3 cups (750 mL) coconut.


Heat oven to 350°F (180°C). Shape dough into 1 1/2-inch (4 cm) balls. Set aside.


Place remaining 2 cups (500 mL) coconut in a second medium bowl. Whisk egg white in a third medium bowl until slightly frothy. Toss cream cheese balls in egg white until completely coated. Toss coated cream cheese balls in coconut and place on ungreased cookie sheet 1 inch (2.5 cm) apart.


Bake 12 to 15 minutes or until lightly browned. Remove from oven; immediately press a mini kiss into center of each cookie. Let cool on cookie sheet 1 minute; carefully transfer to wire rack to cool completely.


Store in airtight container for up to 1 week.