If you have a sweet tooth and love a cookie that is chewy, coconutty, and topped with a melty chocolate surprise, you are going to adore this Coconut Blossom Cookies with Hershey Kisses Recipe. It’s a classic treat with a tropical twist that blends the chewy texture of sweetened shredded coconut with the creamy richness of condensed milk, all crowned by a luscious Hershey Kiss right in the center. This recipe makes a big batch of delightful bite-sized cookies that are perfect for sharing or indulging in whenever the craving strikes. They are easy to make, look charming, and have that nostalgic taste that always brings smiles.
Ingredients You’ll Need
The magic of these Coconut Blossom Cookies with Hershey Kisses Recipe lies in the simplicity and quality of the ingredients. Each element plays a crucial role in achieving the perfect balance of texture, flavor, and visual appeal in these treats.
- Sweetened flaked coconut (14 ounces): Provides that chewy, tropical core essential for the cookie’s distinctive texture and flavor.
- Sweetened condensed milk (3/4 cup + 2 tablespoons): Acts as a luscious binder that adds sweetness and helps hold the coconut together.
- Pure vanilla extract (1 teaspoon): A little splash to enhance and deepen the overall flavor, adding warmth and aroma.
- Large egg whites (2): Whipped into a meringue that gives the cookies a light, airy lift and chewiness.
- Kosher salt (1/4 teaspoon): Just a pinch to balance the sweetness and elevate the flavors.
- Hershey Kisses (36, unwrapped): The crowning glory that melts slightly into the warm cookie, adding creamy chocolate goodness.
How to Make Coconut Blossom Cookies with Hershey Kisses Recipe
Step 1: Preheat the Oven
Start by setting your oven to 325 degrees Fahrenheit (163°C) and line a cookie sheet with parchment paper to prevent sticking and make cleanup easier. Having everything ready to go makes the baking process smooth and stress-free.
Step 2: Mix Coconut Base
In a large bowl, combine the shredded coconut, vanilla extract, and sweetened condensed milk. Stir until the coconut is fully coated in that creamy, sweet milk. This mixture forms the flavorful, moist base of your cookies, so take a moment to get everything evenly mixed.
Step 3: Prepare Egg White Meringue
Using a stand mixer fitted with a whisk attachment (or a hand mixer), beat the egg whites with kosher salt on medium-high speed until stiff peaks form. This means when you lift the beaters, the peaks stand tall without collapsing. This fluffy meringue is what gives your cookies that delightful lightness and chew.
Step 4: Combine Mixtures
Gently fold the whipped egg whites into the coconut mixture. Folding carefully keeps the air trapped in the egg whites, which is essential for ensuring each cookie has that perfect soft and chewy texture you’re aiming for.
Step 5: Scoop Cookies
Using a 1 or 2 tablespoon cookie scoop, spoon generous mounds of the coconut dough onto your parchment-lined baking sheet, spacing them about an inch apart to allow for baking expansion. For a tidy finish, use a spoon to press in any stray coconut bits for a neat, round shape.
Step 6: Bake Cookies
Pop the cookies into the oven and bake for 21 to 23 minutes. Keep an eye on them as the edges and tops develop a beautiful golden-brown hue. This color signals that they are perfectly baked with a crunchy edge and chewy center—delicious texture at its best.
Step 7: Add Hershey Kisses
When you take the cookies out of the oven, immediately press one unwrapped Hershey Kiss into the center of each warm cookie. Apply gentle pressure so the cookie embraces the chocolate as it cools, creating an irresistible chocolate-topped treat.
Step 8: Cool Cookies
Allow the cookies to rest on the baking sheet for a few minutes so they can firm up, then transfer them to a wire rack to cool completely. This cooling step is essential for the Hershey Kisses to set just right and maintain the perfect texture.
How to Serve Coconut Blossom Cookies with Hershey Kisses Recipe
Garnishes
While these cookies shine on their own, a light dusting of powdered sugar or a sprinkle of finely chopped toasted coconut can add an extra layer of charm and texture. If you want a pop of color or freshness, a few mint leaves can make a lovely garnish next to the vibrant cookies.
Side Dishes
These Coconut Blossom Cookies pair wonderfully with a glass of cold milk or a cup of hot coffee or tea. Their sweetness complements warm, comforting beverages perfectly and makes for a satisfying afternoon pick-me-up.
Creative Ways to Present
For parties or gifts, arrange the cookies in pretty tins or stack them on decorative plates lined with wax paper. Wrapping individual cookies with festive ribbons also makes this Coconut Blossom Cookies with Hershey Kisses Recipe feel extra special and ready to wow friends and family.
Make Ahead and Storage
Storing Leftovers
Store any leftover cookies in an airtight container at room temperature for up to a week. This keeps them fresh and chewy, preserving their delightful texture and flavor so you can enjoy them over several days.
Freezing
If you want to save some for later, you can freeze these cookies. Place them in a single layer on a baking sheet to freeze first, then transfer to a freezer-safe container or bag. They freeze well for up to 3 months and thaw quickly at room temperature.
Reheating
To enjoy the cookies warm after freezing or storage, gently reheat them in a 300°F oven for about 5 minutes. This refreshes their texture and melts the chocolate slightly, bringing back that freshly baked magic.
FAQs
Can I use unsweetened coconut for this Coconut Blossom Cookies with Hershey Kisses Recipe?
Yes, you can substitute unsweetened coconut, but the cookies will be less sweet and may require a slight adjustment in the amount of sweetened condensed milk or an additional sweetener to balance flavors.
Do I really need to beat the egg whites to stiff peaks?
Absolutely! Beating the egg whites to stiff peaks is crucial for creating the light, airy texture of the cookies. It adds a delicate chewiness that makes this recipe stand out from typical coconut cookies.
Can I replace Hershey Kisses with another type of chocolate?
Definitely! You can experiment with different chocolates like mini peanut butter cups, dark chocolate chips, or even white chocolate pieces. Just make sure they can hold their shape during baking and melting.
Are these cookies gluten-free?
Yes, this Coconut Blossom Cookies with Hershey Kisses Recipe is naturally gluten-free as it contains no flour or gluten-containing ingredients, making it a great option for those with gluten sensitivities.
How long do the cookies stay fresh?
Stored in an airtight container at room temperature, these cookies stay fresh and tasty for up to one week. Their chewy texture holds up really well during this time.
Final Thoughts
This Coconut Blossom Cookies with Hershey Kisses Recipe is one of those delightful treats that feels like a warm hug in dessert form. It’s simple enough for beginners but impressive enough to share with loved ones, filling the kitchen with irresistible aromas and the promise of sweet satisfaction. I encourage you to give it a try soon—you might just discover your new favorite cookie!
Print
Coconut Blossom Cookies with Hershey Kisses Recipe
- Prep Time: 10 minutes
- Cook Time: 21 minutes
- Total Time: 31 minutes
- Yield: 36 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delightfully chewy and sweet, Coconut Blossom Cookies combine shredded coconut with a fluffy egg white meringue and a touch of vanilla. Topped with classic Hershey Kisses, these treats are a perfect blend of texture and flavor, ideal for parties or a delightful snack.
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 the bowl 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 the 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 to ensure a light, chewy texture in the cookies.
- Scoop Cookies: Using a 1 or 2 tablespoon cookie scoop, spoon mounds of 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: Bake the cookies in the preheated oven for 21–23 minutes or until the tops and edges turn golden brown. Watch closely to avoid over-browning.
- Add Kisses: Remove the cookies from the oven and immediately press an unwrapped Hershey Kiss into the center of each cookie while still warm. Press down gently; the cookie will hold the chocolate in place as it cools.
- Cool: Let the cookies cool on the baking sheet for several minutes to set, then transfer them to a wire rack to cool completely before storing or serving.
Notes
- Ensure stiff peaks form when beating egg whites for the best texture.
- Gently folding the meringue prevents deflating and keeps the cookies light and chewy.
- Press the Hershey Kiss immediately after baking to allow it to melt slightly and attach firmly.
- Store cookies in an airtight container at room temperature for up to 3 days.
- For a less sweet version, you can reduce the condensed milk slightly, but it may affect the chewiness.
