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
Scale
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
