This irresistible Coconut Blossom Cookie recipe transforms simple ingredients into a heavenly treat that will transport you straight to tropical paradise! With their crispy golden edges, chewy coconut centers, and the perfect chocolate kiss on top, these cookies strike the perfect balance between sweetness and texture. Best of all, they come together in just about 30 minutes, making them an ideal treat for any occasion, whether it’s a last-minute bake sale contribution or a weekend baking project with the kids.

Why You’ll Love This Recipe

Simple Ingredients: Just five main ingredients that you might already have in your pantry!
Quick Preparation: The active prep time is only about 10 minutes, and then the oven does the rest of the work.
Impressive Results: These cookies look fancy but require minimal effort – perfect for impressing guests without spending hours in the kitchen.
Texture Heaven: The contrast between the crispy golden exterior and the soft, chewy interior creates an incredible mouthfeel that’s truly satisfying.
Customizable: The basic recipe is fantastic, but you can easily switch things up with different chocolate toppers or add-ins to make them your own.

Ingredients You’ll Need

Sweetened Flaked Coconut: The star of the show, providing that distinctive tropical flavor and chewy texture. Make sure to use the sweetened variety for the right moisture and sweetness.
Sweetened Condensed Milk: Acts as the binding agent while adding creaminess and rich sweetness. Don’t worry about opening a whole can – the leftovers are perfect for coffee!
Vanilla Extract: Adds depth and warmth to the coconut flavor. Always use pure extract for the best flavor.
Egg Whites: The secret to these cookies’ structure – they create lightness while helping the cookies hold their shape. Room temperature eggs whip better!
Salt: Just a pinch balances the sweetness and enhances all the other flavors. Don’t skip this seemingly minor ingredient!
Hershey Kisses: The perfect chocolate “blossom” topper that adds a rich chocolate counterpoint to the sweet coconut. Their iconic shape makes these cookies instantly recognizable.

Variations

Want to make these cookies your own? Try these creative twists:

Chocolate Variety: Swap classic Hershey Kisses for different flavors like Almond, Caramel, or Dark Chocolate varieties.
Colorful Holiday Version: Use seasonal colored Kisses (like red and green for Christmas or pastel for Easter) to make them festive for holidays.
Almond Joy Inspiration: Add a whole almond under the Kiss and use dark chocolate Kisses for an Almond Joy flavor profile.
Citrus Twist: Add 1-2 teaspoons of lemon or lime zest to the coconut mixture for a bright, tropical variation.
Toasted Coconut: Toast half the coconut before mixing for a deeper, nuttier flavor profile.

How to Make Coconut Blossom Cookies

Step 1: Prepare Your Station

Preheat your oven to 325 degrees F and line a cookie sheet with parchment paper. This temperature is perfect for gently browning the coconut without burning it.

Step 2: Mix the Coconut Base

In a large bowl, combine the shredded coconut with vanilla extract and condensed milk. The mixture will be quite thick and sticky – that’s exactly what you want!

Step 3: Whip the Egg Whites

Using the whisk attachment on your stand mixer (or a hand mixer), beat the egg whites with salt until stiff peaks form. You’ll know they’re ready when the peaks stand straight up when you lift the beater.

Step 4: Combine Everything

Gently fold the whipped egg whites into the coconut mixture. Take your time here – you want to maintain as much air in the egg whites as possible while ensuring everything is well combined.

Step 5: Form and Bake

Scoop the cookie mixture onto your prepared baking sheet using a 1-2 tablespoon cookie scoop. Keep the mounds about 1 inch apart. Take a moment to gently press any stray coconut pieces back into each mound.

Step 6: Create the Blossom

Bake for 21-23 minutes until the edges turn golden brown. Immediately after removing from the oven, gently press an unwrapped Hershey Kiss into the center of each cookie.

Step 7: Cool Properly

Let the cookies cool on the baking sheet for a few minutes (this helps them set up), then transfer to a wire rack to cool completely.

Pro Tips for Making the Recipe

Folding Technique: When incorporating the egg whites, use a rubber spatula and a gentle hand. Cut down through the center, scrape along the bottom, and fold up and over. Rotate the bowl as you go.
Perfect Scooping: If your cookie scoop gets sticky, spritz it lightly with non-stick cooking spray or dip it in water between scoops.
Even Browning: For the most even color, rotate your baking sheet halfway through the cooking time.
Chocolate Kiss Timing: Have all your Kisses unwrapped and ready before the cookies come out of the oven. You need to press them in while the cookies are still hot and pliable.
Watch Closely: Every oven is different, so start checking at the 18-minute mark. The perfect cookie has golden edges but isn’t burned.

How to Serve

These versatile cookies work beautifully in many settings:

Special Occasions

Arrange on a tiered serving platter for baby showers or bridal teas – they look elegant despite being so simple to make!

Everyday Treat

Pair with a glass of cold milk for an after-school snack that kids and adults alike will love.

Gift Giving

Stack in a decorative tin or clear gift bag tied with ribbon for a thoughtful homemade present.

Dessert Table

Include on dessert platters alongside chocolate-dipped strawberries and mini cheesecakes for a beautiful contrast of flavors and textures.

Make Ahead and Storage

Storing Leftovers

Keep your coconut blossoms fresh in an airtight container at room temperature for up to one week. Place parchment paper between layers to prevent sticking.

Freezing

These cookies freeze beautifully! After they’ve completely cooled, place them in a single layer in a freezer-safe container, separating layers with parchment paper. They’ll keep for up to 3 months.

Make Ahead Options

You can prepare the coconut mixture (before adding egg whites) up to a day ahead and refrigerate. When ready to bake, bring to room temperature, fold in freshly whipped egg whites, and proceed with the recipe.

Reheating

For that fresh-baked taste after storage, warm room temperature cookies in a 300°F oven for 3-4 minutes. If frozen, thaw completely at room temperature before enjoying.

FAQs

Can I use unsweetened coconut instead of sweetened?
While you can use unsweetened coconut, you’ll need to adjust the recipe. Add an extra 3-4 tablespoons of sweetened condensed milk and possibly 2-3 tablespoons of granulated sugar to compensate for the missing sweetness. The texture will be slightly different but still delicious.

Why did my cookies spread too much?
This typically happens when the egg whites aren’t whipped firmly enough. Make sure you’re reaching true stiff peaks – the mixture should stand up straight when you lift the beater. Also, check that you’re using the correct amount of condensed milk, as too much liquid can cause spreading.

Can I make these cookies without an electric mixer?
Yes! You can whip egg whites by hand with a whisk, though it requires more time and effort. Make sure your bowl and whisk are completely clean and free from any grease, which can prevent the whites from whipping properly. Whisk vigorously in a circular motion until stiff peaks form.

How do I know when the cookies are done baking?
The perfect coconut blossom cookie has golden brown edges and a slightly golden top. If the cookies are still completely white, they need more time. If they’re getting too dark, they’re overbaked. Remember that they’ll continue cooking slightly on the hot baking sheet after removal from the oven.

Final Thoughts

These Coconut Blossom Cookies bring together the tropical flavors of coconut with the classic comfort of chocolate in a way that’s simply irresistible. Whether you’re an experienced baker or just starting out, this recipe delivers impressive results with minimal effort. The crispy exterior giving way to that chewy center, topped with the perfect chocolate finish – it’s a combination that never fails to delight. Give them a try this weekend, and I promise they’ll quickly become a favorite in your cookie rotation!

Coconut Blossom Cookies Recipe