Why Make This Recipe
Coconut Blossom Cookies are a delightful treat that combines the chewiness of shredded coconut with the richness of sweetened condensed milk. These cookies are unique in their appearance and flavor, making them a perfect addition to any dessert table. Plus, with the surprise of a Hershey Kiss on top, they are sure to bring joy to anyone who tastes them. Whether for a special occasion or a simple afternoon snack, these cookies are easy to make and incredibly rewarding.
How to Make Coconut Blossom Cookies
Ingredients:
- 14 ounces sweetened flaked (shredded) coconut
- 3/4 cup + 2 tablespoons sweetened condensed milk (see notes)
- 1 teaspoon pure vanilla extract
- 2 large egg whites
- 1/4 teaspoon kosher salt
- 36 Hershey Kisses, unwrapped
Directions:
- Preheat the oven to 325 degrees F. Line a cookie sheet with parchment paper and set it aside.
- In a large bowl, combine shredded coconut with vanilla extract and condensed milk. Set it aside.
- In a mixing bowl of a stand electric mixer, using the whisk attachment, beat egg whites with salt until stiff peaks form.
- Add the egg whites to the coconut mixture and fold everything together gently until combined.
- Using a 1 or 2 tablespoon cookie scoop, spoon mounds of cookie dough onto the prepared cookie sheet (about 1-inch apart). Use a spoon to make sure all the stray coconut stays in the mound.
- Bake cookies for 21-23 minutes, until the tops and edges have turned golden brown. Remove and immediately press an unwrapped Hershey Kiss into the top of the cookie. Press down gently.
- Allow cookies to cool on the pan for several minutes, then transfer to a wire cooling rack to cool completely.
How to Serve Coconut Blossom Cookies
Coconut Blossom Cookies are best served fresh out of the oven when the chocolate from the Hershey Kiss is still soft. You can enjoy them on their own or pair them with a cup of coffee or tea. They are perfect for gatherings, potlucks, or as a sweet surprise in lunchboxes.
How to Store Coconut Blossom Cookies
To keep your Coconut Blossom Cookies fresh, store them in an airtight container at room temperature. They will maintain their texture for up to five days. If you want to keep them longer, you can freeze them for up to three months. Just make sure to separate them with parchment paper to prevent sticking.
Tips to Make Coconut Blossom Cookies
- Use fresh, high-quality coconut for the best flavor and texture.
- Make sure your egg whites are at room temperature before whipping. This helps them whip up fluffier.
- Press the Hershey Kisses down gently, so they don’t break when you add them to the warm cookies.
- If you want a more intense coconut flavor, you can add a teaspoon of coconut extract to the mixture.
Variation
For a twist on the classic recipe, you can substitute the Hershey Kisses with other types of chocolate or even caramel candies. You can also mix in some chopped nuts or dried fruits for added texture and flavor.
FAQs
Can I use unsweetened coconut flakes?
Yes, but the cookies will be less sweet. You may want to adjust the amount of sweetened condensed milk to suit your taste.
What can I use instead of egg whites?
You can use aquafaba (the liquid from a can of chickpeas) as a vegan substitute for egg whites. Use about 3 tablespoons of aquafaba to replace one egg white.
Can these cookies be made ahead of time?
Yes, you can prepare the cookie dough ahead of time and refrigerate it for up to 24 hours. Just scoop and bake when you’re ready for fresh cookies!
