If you have a sweet tooth craving something both chewy and chocolaty, let me introduce you to a little treasure I adore: the Coconut Blossom Cookies with Hershey Kisses Recipe. This delightful treat perfectly marries the tropical richness of sweetened shredded coconut with the irresistible charm of a melting Hershey Kiss right in the center. It’s a simple recipe, but each bite bursts with luscious textures and flavors that feel like a warm hug from your favorite childhood memory. Whether you’re baking for a holiday, a party, or just because, these cookies are sure to become your new go-to favorite!
Ingredients You’ll Need
Gathering the ingredients for this Coconut Blossom Cookies with Hershey Kisses Recipe is refreshingly straightforward. Each component plays a crucial role—from the sweet, chewy coconut to the creamy condensed milk and the perfect pinch of vanilla, all topped with that iconic Hershey Kiss that takes every cookie to the next level.
- 14 ounces sweetened flaked (shredded) coconut: This is the star of the show, providing chewy texture and tropical sweetness.
- 3/4 cup + 2 Tablespoons sweetened condensed milk: Adds creaminess and sweetness that binds the coconut together beautifully.
- 1 teaspoon pure vanilla extract: Enhances the cookie’s flavor with warm, aromatic notes.
- 2 large egg whites: Whipped to stiff peaks, they lighten the mixture for a fluffy, airy cookie body.
- 1/4 teaspoon kosher salt: Balances the sweetness and intensifies the overall flavor.
- 36 Hershey Kisses, unwrapped: The iconic chocolate center that melts gently into the warm cookie.
How to Make Coconut Blossom Cookies with Hershey Kisses Recipe
Step 1: Prepare Your Oven and Baking Sheet
Start by preheating your oven to 325 degrees Fahrenheit (163 degrees Celsius). Meanwhile, line a cookie sheet with parchment paper—this will help your cookies bake evenly and prevent sticking, making cleanup a breeze.
Step 2: Combine Coconut, Vanilla, and Condensed Milk
In a large bowl, mix the shredded coconut, sweetened condensed milk, and vanilla extract thoroughly. This mixture forms the moist and flavorful base of your cookies, so make sure each coconut flake gets beautifully coated.
Step 3: Whip the Egg Whites
Using a stand mixer with a whisk attachment, beat the egg whites and kosher salt on medium-high speed until stiff peaks form. This step is absolutely key because those fluffy peaks bring lightness and chewiness to the cookie texture, providing that perfect balance against the rich coconut.
Step 4: Fold Egg Whites into Coconut Mixture
Gently fold the whipped egg whites into the coconut bowl. Use a spatula and do this carefully to keep that airy texture intact—this creates a dreamy, tender cookie that melts in your mouth.
Step 5: Scoop Onto Baking Sheet
Using a 1 or 2 tablespoon cookie scoop, place mounds of the coconut mixture onto the prepared baking sheet with about an inch of space in between. Tuck in any loose coconut pieces with a spoon to give your cookies a neat, round shape.
Step 6: Bake Until Golden Brown
Bake your cookies for 21 to 23 minutes until the edges and tops turn a gorgeous golden brown. Keep an eye on them to avoid burning, because those toasted edges add a wonderful flavor dimension.
Step 7: Add the Hershey Kisses
Right when your cookies come out of the oven and are still warm, press an unwrapped Hershey Kiss into the center of each one. Apply gentle pressure so the cookie holds the chocolate perfectly as it cools.
Step 8: Cool and Set
Allow the cookies to rest on the baking sheet for a few minutes to set up, then transfer them onto a wire rack to cool completely. This step ensures the Hershey Kiss remains luscious but firm enough to handle.
How to Serve Coconut Blossom Cookies with Hershey Kisses Recipe
Garnishes
A simple dusting of powdered sugar can add a snowy touch that looks festive, especially during the holidays. Fresh coconut flakes sprinkled lightly on top right before baking can also add extra texture and a beautiful presentation.
Side Dishes
Pairing these cookies with a tall glass of cold milk or a creamy cup of hot coffee or tea amps up the cozy vibes. For parties, you can serve them alongside fresh fruit or a bowl of vanilla ice cream for a tropical dessert spread.
Creative Ways to Present
For gifting or entertaining, arrange the Coconut Blossom Cookies with Hershey Kisses Recipe in a decorative tin lined with parchment paper. You might even drizzle melted chocolate or caramel over the cookies for an extra-special touch that wows everyone at the table.
Make Ahead and Storage
Storing Leftovers
Store your leftover coconut cookies in an airtight container at room temperature for up to 4 days. Keeping the humidity out maintains their perfect chewy texture and keeps the Hershey Kiss looking beautiful.
Freezing
You can freeze the baked cookies for up to 3 months. Lay them flat on a parchment-lined tray, freeze until solid, then transfer to a freezer-safe container or bag. This way, you’ll have a sweet treat ready whenever a craving strikes.
Reheating
To enjoy them fresh from the freezer, let the cookies thaw at room temperature. If you like them warm, pop them in a 300-degree oven for 5 minutes or microwave briefly for about 10 seconds to revive that gooey center without melting the chocolate completely.
FAQs
Can I use unsweetened coconut instead of sweetened?
Yes, but keep in mind the overall sweetness will be reduced. You might want to add a touch of sugar or honey to balance the flavors if you prefer sweeter cookies.
Can I substitute the Hershey Kisses with another chocolate?
Absolutely! Mini chocolate chips, chocolate chunks, or even caramel candies work wonderfully. Just make sure they’re sized to fit nicely on the cookies.
Is it necessary to whip the egg whites to stiff peaks?
Yes, whipping to stiff peaks is essential for the right texture. It adds air to your mixture, resulting in light and chewy cookies rather than dense ones.
Can these cookies be made vegan?
To make them vegan, use a dairy-free condensed milk substitute and a vegan egg white alternative like aquafaba. The texture may vary slightly but can still be delicious.
How long do these cookies stay fresh?
Stored properly in an airtight container at room temperature, they remain fresh and tasty for about 4 days. Beyond that, they might start to lose their chewy texture.
Final Thoughts
There’s something truly special about the Coconut Blossom Cookies with Hershey Kisses Recipe that makes baking and sharing them such a joy. From the soft, chewy coconut base to the melt-in-your-mouth chocolate center, these cookies bring happiness in every bite. I can’t wait for you to try making them and see how they become your new favorite sweet treat to enjoy, gift, and savor.
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: Gluten Free
Description
Delight in these chewy Coconut Blossom Cookies featuring sweetened shredded coconut combined with whipped egg whites for a light texture, finished with a classic Hershey Kiss pressed into each cookie for a perfect chocolaty touch. Easy to prepare, these treats bake to golden perfection and offer a delightful blend of flavors and textures.
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 and Prepare Baking Sheet: Preheat your oven to 325 degrees F (163°C) and line a cookie sheet with parchment paper. Set it 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 the coconut is evenly coated, then set aside.
- Whip Egg Whites: 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 hold their shape when the beaters are lifted.
- Fold Meringue into Coconut: Gently fold the whipped egg whites into the coconut mixture using a spatula, taking care to retain the airiness for a light, chewy texture.
- Scoop Onto Baking Sheet: Using a 1 or 2 tablespoon cookie scoop, place mounds of the dough onto the lined baking sheet spaced about 1 inch apart. Tuck in stray coconut pieces for neat cookies.
- Bake Cookies: Bake for 21–23 minutes in the preheated oven until the tops and edges are golden brown, watching closely to avoid over-browning.
- Add Hershey Kisses: Remove cookies from the oven and immediately press an unwrapped Hershey Kiss into the center of each cookie while they are still warm. Press gently so the chocolate sets into place as the cookies cool.
- Cool Completely: Allow the cookies to cool on the baking sheet for several minutes, then transfer them to a wire rack to cool fully before storing or serving.
Notes
- Use sweetened shredded coconut for the best flavor and texture; unsweetened will alter taste.
- Careful folding of egg whites into the coconut preserves the airy texture, key to chewy cookies.
- Press Hershey Kisses in while warm to ensure they stick properly as the cookie cools.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- For a dairy-free version, substitute sweetened condensed coconut milk.
