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
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 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.
