Coconut Blossom Cookies with Hershey Kisses Recipe
If you love the perfect blend of chewy coconut and melty chocolate, then you are going to fall head over heels for this Coconut Blossom Cookies with Hershey Kisses Recipe. Picture crispy edges surrounding a tender, airy coconut base crowned with a classic Hershey Kiss that melts into each bite. These cookies bring together simple, wholesome ingredients into a nostalgic and irresistible treat. Whether you’re baking for a holiday, a get-together, or a sweet afternoon pick-me-up, this recipe promises a crowd-pleaser that feels like a warm hug in cookie form.
Ingredients You’ll Need
This recipe keeps things delightfully straightforward, using just a handful of essential ingredients that each play a crucial role in flavor, texture, and color. The combination leads to cookies that are perfectly chewy with golden edges and a chocolatey jewel on top.
- Sweetened flaked (shredded) coconut (14 ounces): Provides the chewy, tropical base texture and natural sweetness that makes these cookies shine.
- Sweetened condensed milk (3/4 cup + 2 tablespoons): Acts as a binding sweetener, creating a moist and tender crumb with just the right sticky consistency.
- Pure vanilla extract (1 teaspoon): Adds aromatic warmth and enhances the depth of the overall flavor profile.
- Egg whites (2 large): Whipped to stiff peaks, they give the cookies lift and a light, airy texture.
- Kosher salt (1/4 teaspoon): Balances the sweetness and heightens the other flavors in the recipe.
- Hershey Kisses (36, unwrapped): The finishing touch – a melty chocolate center that makes these cookies unforgettable.
How to Make Coconut Blossom Cookies with Hershey Kisses Recipe
Step 1: Preheat Your Oven
Start by preheating your oven to 325 degrees F (163°C) and lining a cookie sheet with parchment paper. This ensures even cooking and easy cleanup later on. Setting this up ahead means you’re ready to bake as soon as your dough is prepared, making the whole process smooth and efficient.
Step 2: Mix the Coconut Base
In a large mixing bowl, combine the shredded coconut, vanilla extract, and sweetened condensed milk. Stir everything well until the coconut is completely coated with the sweet, flavorful mixture. This base is where the magic starts, laying down the chewy and sweet foundation for the cookies.
Step 3: Prepare the Egg White Meringue
Using a stand mixer fitted with the whisk attachment, beat the egg whites and kosher salt at medium-high speed until stiff peaks form. This usually takes 2 to 3 minutes. You’ll know it’s ready when the egg whites stand tall and firm without collapsing, lending a light and airy texture to the cookies that balances the chewiness wonderfully.
Step 4: Combine Mixtures
Gently fold the whipped egg whites into the coconut mixture. Use a spatula and fold carefully to preserve as much air as possible. This delicate folding ensures the final cookies stay light and tender, preventing the batter from becoming dense or flat.
Step 5: Scoop the Cookies
Grab a 1 or 2 tablespoon cookie scoop and place mounds of the coconut dough onto your prepared baking sheet. Space the cookies roughly 1 inch apart to allow them to bake evenly without sticking together. If any coconut strands are sticking out, tuck them in neatly with a spoon for a tidy shape and better baking results.
Step 6: Bake and Add Kisses
Bake your cookies for 21 to 23 minutes until the edges and tops turn a beautiful golden brown. Keep a close eye on them so they don’t over-brown. As soon as you pull them from the oven, press an unwrapped Hershey Kiss gently into the center of each cookie. The warmth of the cookies will soften the chocolate just enough to nestle it perfectly in place.
Step 7: Cool Completely
Allow the cookies to cool on the baking sheet for several minutes so the chocolate sets and the cookies firm up. Then transfer them to a wire rack to cool entirely before storing or serving. This helps to maintain the cookie’s structure and ensures every bite is just right.
How to Serve Coconut Blossom Cookies with Hershey Kisses Recipe
Garnishes
While these cookies are irresistible on their own, you can add a little extra flair by dusting with a light sprinkle of powdered sugar or drizzling melted white chocolate over the tops for an elegant touch. Toasted coconut flakes scattered around the serving plate also add a lovely texture contrast and highlight the coconut flavor.
Side Dishes
Pair these Coconut Blossom Cookies with a frothy cup of coffee or a creamy glass of cold milk for a classic combo that never fails. For an indulgent twist, serve alongside vanilla ice cream or fresh tropical fruit like pineapple and mango to enhance the coconut sensation and balance the sweetness.
Creative Ways to Present
Try stacking the cookies between parchment paper in a decorative tin as a charming gift. For parties, arrange them on a festive platter with mini signs or tie bundles together with colorful ribbons for guests to take home. Adding edible flowers nearby can also create an eye-catching, tropical-inspired dessert table.
Make Ahead and Storage
Storing Leftovers
These cookies stay fresh for several days when stored in an airtight container at room temperature. Keep them away from heat or humidity to preserve their chewy texture and avoid the chocolate melting or blooming.
Freezing
You can freeze the baked cookies in a single layer on a baking sheet initially. Once frozen, transfer them to a freezer-safe container or zipped bag for up to 3 months. Thaw at room temperature for a few hours before serving to enjoy their chewy goodness.
Reheating
If you want to bring back that freshly baked warmth, pop the cookies in a preheated oven at 300 degrees F for about 5 minutes. This gently melts the chocolate again and refreshes the texture without drying out the cookie.
FAQs
Can I use unsweetened coconut for this recipe?
It’s best to use sweetened flaked coconut as it adds necessary sweetness and moisture. Unsweetened coconut would result in a less tender cookie and may require additional sugar adjustments.
Is it safe to use raw egg whites in this recipe?
Since the egg whites are baked, this typically reduces the risk. However, if you have concerns, you can use pasteurized egg whites available in cartons to ensure food safety.
Can I substitute the Hershey Kisses with another type of chocolate?
Absolutely! You can swap the Hershey Kisses for mini chocolate bars, chocolate chips, or even white chocolate or caramel kisses to switch up the flavor.
How long do these cookies keep their texture?
When stored properly in an airtight container, they maintain their delightful chewy texture for up to 4 days. After that, they may become a bit dryer but remain tasty.
Can I make these cookies vegan or dairy-free?
Making this exact recipe vegan is tricky because of the egg whites and sweetened condensed milk. However, using egg replacers and dairy-free condensed milk alternatives can allow you to experiment, though the texture may vary.
Final Thoughts
There’s something truly special about sharing Coconut Blossom Cookies with Hershey Kisses Recipe with friends and family. They’re easy to make, incredibly satisfying, and bring back those classic flavors with a fun twist. Next time you want a simple yet show-stopping cookie, this recipe is your go-to for guaranteed smiles and happy taste buds. Give it a try—you’ll soon wonder how you ever lived without them!
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Coconut Blossom Cookies with Hershey Kisses Recipe
- Total Time: 31 minutes
- Yield: 36 cookies 1x
Description
Delight in these chewy and sweet Coconut Blossom Cookies featuring shredded coconut combined with sweetened condensed milk and fluffy meringue, baked to golden perfection and topped with classic Hershey Kisses. A perfect treat for any occasion with a light texture and rich coconut flavor.
Ingredients
Main Ingredients
- 14 ounces sweetened flaked (shredded) coconut
- 3/4 cup + 2 tablespoons sweetened condensed milk
- 1 teaspoon pure vanilla extract
For Meringue
- 2 large egg whites
- 1/4 teaspoon kosher salt
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 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, then set 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, about 2–3 minutes; the whites should hold a firm peak when the beaters are lifted.
- Combine Mixtures: Gently fold the whipped egg whites into the coconut mixture using a spatula, folding 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 Cookies: Bake in the preheated oven for 21–23 minutes, or until tops and edges turn golden brown. Watch closely to avoid over-browning.
- Add Kisses: Remove from oven and immediately press an unwrapped Hershey Kiss into the center of each cookie while still warm. Press gently so the cookie holds the chocolate in place as it cools.
- Cool: Let cookies cool on the baking sheet for several minutes, then transfer to a wire rack to cool completely before storing or serving.
Notes
- Ensure egg whites are at room temperature before whipping for best volume.
- Use parchment paper for easy removal and cleanup.
- Watch cookies carefully in the last few minutes to prevent over-baking and burning.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For a dairy-free variation, substitute sweetened condensed milk with a coconut-based condensed milk alternative.
- Prep Time: 10 minutes
- Cook Time: 21 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
