Description
These Coconut Blossom Cookies are soft, chewy, and packed with sweet coconut flavor, topped with a delicious Hershey Kiss for the perfect finishing touch. With minimal prep time and simple ingredients, they make an impressive, crowd-pleasing dessert ideal for holidays or any occasion.
Ingredients
Units
Scale
-
Main Ingredients
- 14 ounces sweetened flaked (shredded) coconut
- 3/4 cup + 2 tablespoons sweetened condensed milk
- 1 teaspoon pure vanilla extract
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For Meringue
- 2 large egg whites
- 1/4 teaspoon kosher salt
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Topping
- 36 Hershey Kisses, unwrapped
Instructions
- Preheat the Oven: Preheat your oven to 325 degrees F (163°C) and line a cookie sheet with parchment paper. Set the sheet aside until ready to use.
- Mix Coconut Base: In a large bowl, combine the shredded coconut, vanilla extract, and sweetened condensed milk. Mix well until all the coconut is evenly coated, and then set the bowl aside.
- Prepare Egg White Meringue: In the bowl of a stand mixer fitted with the whisk attachment, add the egg whites and kosher salt. Beat on medium-high speed until stiff peaks form. This should take 2–3 minutes; the whites should stand up and hold a peak when the beaters are lifted.
- Combine Mixtures: Gently fold the whipped egg whites into the coconut mixture. Use a spatula and fold carefully to keep as much air in the egg whites as possible for a light, chewy texture.
- Scoop Cookies: Using a 1 or 2 tablespoon cookie scoop, spoon mounds of the prepared dough onto the lined baking sheet, spacing them about 1-inch apart. Use a spoon to tuck in any stray coconut pieces for neat, well-shaped cookies.
- Bake: Bake the cookies in the preheated oven for 21–23 minutes, or until the tops and edges turn golden brown. Watch closely to avoid over-browning.
- Add Kisses: Remove the cookies from the oven and immediately press an unwrapped Hershey Kiss into the center of each cookie while they are still warm. Press down gently; the cookie will hold the chocolate in place as it cools.
- Cool: Let the cookies cool on the baking sheet for several minutes to set, then transfer to a wire rack to cool completely before storing or serving.
Notes
- The recipe uses slightly less than a full 14 ounce can of sweetened condensed milk; refrigerate the leftover condensed milk and use it in coffee, hot cocoa, or other desserts.
- Gather any stray coconut pieces and press them into the mounds before baking to avoid burning on the cookie sheet.
- Store cookies in an airtight container at room temperature for up to one week.
- To freeze, place cooled cookies in a freezer-safe bag or container and freeze for up to 3 months. Thaw at room temperature overnight before serving.
Nutrition
- Serving Size: 1 cookie
- Calories: 115
- Sugar: 10g
- Sodium: 40mg
- Fat: 7g
- Saturated Fat: 5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 3mg
