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
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 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
