If you love the perfect combo of sweet, chewy coconut with a melty chocolate center, then you are absolutely going to adore this Coconut Blossom Cookies with Hershey Kisses Recipe. It’s a nostalgic treat that brings together the tropical richness of shredded coconut and the familiar comfort of Hershey Kisses in every divine bite. These cookies offer a tender texture and a pop of chocolate that melts in your mouth, making them ideal for sharing or simply indulging on your own. Whether for a festive occasion or a simple day brightener, this recipe never fails to delight.
Ingredients You’ll Need
This Coconut Blossom Cookies with Hershey Kisses Recipe keeps things simple with a handful of straightforward ingredients, each playing an essential role in bringing those irresistible flavors and textures to life. From the toasted sweetness of shredded coconut to the richness of sweetened condensed milk and the fluffiness of meringue, every element counts.
- Sweetened flaked (shredded) coconut, 14 ounces: Provides the chewy, tropical body and beautiful texture of the cookies.
- Sweetened condensed milk, 3/4 cup + 2 tablespoons: Adds luscious sweetness and helps bind everything together.
- Pure vanilla extract, 1 teaspoon: Boosts depth of flavor with a lovely aromatic note.
- Large egg whites, 2: Whipped into a fluffy meringue to give the cookies a light and airy bite.
- Kosher salt, 1/4 teaspoon: Enhances all the sweet elements and balances the flavor.
- Hershey Kisses, 36 unwrapped: The crowning glory—melty chocolate nestled right in the center of each cookie.
How to Make Coconut Blossom Cookies with Hershey Kisses Recipe
Step 1: Preheat and Prep
Start by heating your oven to 325 degrees Fahrenheit (163°C) and lining a baking sheet with parchment paper. This step is so important because a properly heated oven ensures the cookies bake evenly, and the parchment keeps them from sticking for a flawless release later on.
Step 2: Mix the Coconut Base
In a big mixing bowl, combine your shredded coconut, sweetened condensed milk, and vanilla extract. Stir until every coconut flake is cozily coated in the sweet milky goodness. This blend forms the heart of your cookie, offering both moisture and sweetness.
Step 3: Prepare Egg White Meringue
Grab your mixer and whip the egg whites with a pinch of kosher salt until they form stiff peaks. This fluffy meringue is the secret to creating a soft yet chewy texture—it lightens the dense coconut mixture beautifully.
Step 4: Fold Ingredients Together
With gentle, careful folding, combine your meringue into the coconut mixture. The goal here is to keep as much air as possible, so take it slow and be delicate. This keeps the cookies light rather than dense or heavy.
Step 5: Scoop the Cookies
Using a cookie scoop or spoon, portion out the dough into neat mounds on your parchment-lined tray. Leave about one inch between them to allow room for spreading. Neatness here pays off when it’s time to add your Hershey Kisses.
Step 6: Bake to Golden Perfection
Pop the tray into the oven and bake for 21 to 23 minutes. You’ll know they’re ready when the tops and edges turn a beautiful golden brown. Keep a watchful eye at the tail end to prevent any over-browning, which can quickly change their flavor.
Step 7: Add the Hershey Kisses
As soon as the cookies come out of the oven, press one unwrapped Hershey Kiss into the center of each cookie. Push gently but firmly so the warm cookie holds the chocolate in place as it cools. This step gives the finished cookie that irresistible signature look and taste.
Step 8: Cool Completely
Let the cookies rest on the baking sheet for a few minutes, allowing the chocolate to set and the cookie to firm up before transferring them to a wire rack. Cooling fully is key to perfect texture and ease of handling.
How to Serve Coconut Blossom Cookies with Hershey Kisses Recipe
Garnishes
Try sprinkling a tiny pinch of toasted coconut flakes over the warm Hershey Kiss or a light dusting of powdered sugar for that festive look. A touch of flaky sea salt on top can also add an exciting flavor contrast that highlights the sweetness.
Side Dishes
These cookies pair wonderfully with a lightly brewed cup of coffee or a creamy glass of milk. For an extra special treat, serve alongside tropical fruit like pineapple or mango slices to echo the coconut’s tropical charm.
Creative Ways to Present
For gatherings, arrange your Coconut Blossom Cookies with Hershey Kisses Recipe on a vibrant platter with edible flowers or fresh mint sprigs. You can also stack them into a charming cookie tower tied with a ribbon, making an inviting centerpiece that’s as beautiful as it is tasty.
Make Ahead and Storage
Storing Leftovers
Keep your cookies fresh by storing them in an airtight container at room temperature. They’ll stay soft and chewy for several days, perfect for snacking throughout the week.
Freezing
If you want to enjoy these delights later, you can freeze the baked cookies in a single layer on a baking sheet before transferring them to a freezer-safe container. When wrapped tightly, they freeze well for up to three months without losing texture.
Reheating
To freshen them up, microwave a frozen or refrigerated cookie for just 10 to 15 seconds. This warming brings back that fresh-from-the-oven softness, and you’ll have a melty center once again.
FAQs
Can I use unsweetened coconut instead of sweetened?
Yes, you can substitute unsweetened coconut, but you might want to increase the condensed milk slightly or add a touch of sugar to maintain that classic sweet flavor the Coconut Blossom Cookies with Hershey Kisses Recipe is known for.
What if I don’t have Hershey Kisses? Can I use other chocolates?
Absolutely! Mini chocolate chips, chocolate chunks, or other wrapped chocolates can work. Just keep in mind the size—larger chocolates might melt differently but still taste delicious with this cookie base.
Can I make these cookies vegan or dairy-free?
This recipe heavily relies on sweetened condensed milk and egg whites, so for a vegan or dairy-free version you’d need to use substitutes like coconut condensed milk and aquafaba for the meringue, but results may vary in texture and flavor.
Why is folding the egg whites gently so important?
Gently folding preserves the airiness of the beaten egg whites, which is essential for creating a light, chewy cookie texture rather than a dense one. Vigorous mixing would deflate the whites and change the cookie’s character.
How long do these cookies keep fresh?
Stored properly in an airtight container, your Coconut Blossom Cookies with Hershey Kisses Recipe will stay fresh for up to 5 days at room temperature. Beyond that, the texture may start to firm up or dry out.
Final Thoughts
This Coconut Blossom Cookies with Hershey Kisses Recipe is such a wonderful treat to add to your baking repertoire. It’s approachable, comforting, and carries that classic nostalgic vibe while still feeling fresh and special. I truly hope you enjoy making and sharing these as much as I do—they’re guaranteed to bring smiles and requests for seconds!
Print
Coconut Blossom Cookies with Hershey Kisses Recipe
- Total Time: 33 minutes
- Yield: 36 cookies 1x
Description
Delightfully chewy and sweet, these Coconut Blossom Cookies combine shredded coconut, sweetened condensed milk, and a light meringue to create a tender, golden cookie crowned with a classic Hershey Kiss. Perfect for any occasion, they offer a nostalgic twist on traditional coconut treats with a rich, chocolatey center.
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 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, 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 for 2–3 minutes until stiff peaks form, meaning the whites stand up and hold a peak when beaters are lifted.
- Combine Mixtures: Gently fold the whipped egg whites into the coconut mixture using a spatula. Fold carefully to preserve as much air as possible for a light, chewy texture.
- Scoop Cookies: Using a 1 or 2 tablespoon cookie scoop, spoon mounds of the dough onto the lined baking sheet, spacing them about 1 inch apart. Tuck in any stray coconut bits with a spoon for neat shapes.
- Bake the Cookies: Place the baking sheet in the preheated oven and bake for 21–23 minutes or until the tops and edges turn golden brown. Watch closely to prevent 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, gently pressing to secure the chocolate as the cookies cool.
- 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
- Ensure the egg whites are at room temperature before whipping for better volume.
- Use parchment paper to prevent sticking and ease cleanup.
- If you prefer a less sweet cookie, consider reducing the sweetened condensed milk slightly.
- Store cookies in an airtight container at room temperature for up to 3 days for best freshness.
- For a nutty twist, sprinkle toasted chopped nuts on top of the cookies before baking (optional).
- Prep Time: 10 minutes
- Cook Time: 23 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
