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
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 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.
