Coconut Blossoms

Name: Coconut Blossoms
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 4 large egg whites, (room temperature); ½ cup granulated sugar; 1 teaspoon pure vanilla extract; ⅛ teaspoon table salt; 14 ounces sweetened coconut flakes; 3 tablespoons all-purpose flour; 24 unwrapped Hershey’s kisses

close up shot of a plate of Coconut Blossom cookies

Coconut blossoms are a simple, delicious, and unique cookie with a crunchy coconut texture, soft creamy interior, and a sweet chocolate kiss on top.

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Table of Contents

Ingredients For Coconut Blossoms
Substitutions And Additions
How To Make This Coconut Blossoms Recipe
How To Serve
Storage
Why We Love This Recipe
Frequently Asked Questions
More Recipes You’ll Love
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Coconut blossoms are a delightful treat that is sweet and tropical at the same time. The cookies have a satisfying crunchy texture, topped with a decadent Hershey kiss that brings the perfect contrast to the toasted coconut cookie.

close up shot of a bowl of Coconut Blossom cookies

Ingredients For Coconut Blossoms

Coconut Blossoms raw ingredients that are labeled

These delectable delights boast a subtle, nutty taste from the coconut, offset by the sweetness of the sugar and rich chocolate kiss on top.

With a satisfying crunch on the outside and a gooey texture on the inside, these cookies are a heavenly treat for any coconut lover.

You’ll need:

4 large egg whites, room temperature
½ cup of granulated sugar
1 teaspoon of pure vanilla extract
⅛ teaspoon of table salt
1 (14-ounce) package of sweetened coconut flakes
3 tablespoons of all-purpose flour
24 unwrapped Hershey’s kisses

Substitutions And Additions

SALT: You can substitute ¼ teaspoon of kosher salt for the ⅛ teaspoon of table salt for these macaroon blossom cookies.

HERSHEY KISSES: Have fun with the flavor of the kisses to create a new flavor of cookie each time.

How To Make This Coconut Blossoms Recipe

Once you whip up the gooey cookie batter for these blossom cookies, you will bake them until just golden brown in the oven. Top the baked cookies with a chocolatey kiss before digging in.

STEP ONE: Preheat the oven to 325°F. Line two baking sheets with parchment paper. Set them aside.

STEP TWO: Using either a stand mixer fitted with the wire whisk attachment or a medium bowl and a handheld mixer, on high speed, add the egg whites, white sugar, vanilla extract, and salt.

Beat for about 1 to 1½ minutes until thickened and opaque.

OUR RECIPE DEVELOPER SAYS

Room-temperature egg whites create more volume than egg whites straight out of the refrigerator.

egg whites, sugar, vanilla, and salt whisked together in a bowl

STEP THREE: Fold in the coconut flakes and flour.

coconut flakes and flour folded into a bowl

STEP FOUR: Scoop the coconut mixture using a 1½-tablespoon cookie scoop.

Dampen both hands with water, shape the scooped coconut mixture into a loose ball, and place it on the cookie sheet.

Slightly flatten the coconut ball. Use a ½ teaspoon measuring spoon or your thumb to make a dent in the center of the coconut ball.

Bake for 22 to 25 minutes or until the coconut begins to turn a golden brown.

PRO TIP:

Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cookies at the lower end of the recommended baking time.

coconut mixture scooped into a ball, placed on a baking sheet, flattened, then baked

STEP FIVE: Allow the cookies to rest on the baking sheet for two to three minutes before placing an unwrapped kiss into the indentation in the center of the cookie.

Transfer the cookies to a cooling rack to cool completely.

PRO TIP:

It is important to let the cookies rest for a few minutes before placing the kiss in the center. Otherwise, the chocolate will melt into a chocolate circle.

Hershey kisses placed on top of the cookies on a baking sheet

How To Serve

Coconut macaroon blossoms are delicious with a glass of cold milk, a vanilla latte, or a cup of tea.

For an extra special treat, serve coconut blossoms with fresh fruit and whipped cream or vanilla yogurt – it’s the perfect combination!

Add our coconut cookies and pineapple cookies to your cookie jar for two more tropical treats.

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Storage

We’ve got a few handy tips for storing these tasty coconut cookies.

ON THE COUNTER: Store any leftover cookies in an airtight container at room temperature for up to for days.

IN THE FREEZER: You can freeze the cookies for up to one month. Allow the cookies to thaw overnight at room temperature before serving.

close up shot of a bowl of Coconut Blossom cookies with a bite taken out of one of the cookies

Why We Love This Recipe

There are plenty of reasons why we love this recipe. Here are just a couple of them.

UNIQUE FLAVOR: Coconut blossom cookies have a distinct and delightful flavor that combines the natural sweetness of coconut nectar with a hint of caramel.

EASY TO MAKE: It is not difficult to make these tasty cookies, and in no time, you will have a yummy treat to share.

It’s easy to see why coconut blossoms are such a popular treat. The combination of crunchiness and sweetness makes for a wonderfully unique cookie that’s hard to forget. Plus, with a texture resembling macarons, what’s not to love?

Frequently Asked Questions

Can I freeze the coconut blossom batter for later use?

You can freeze the unbaked batter. Pour the batter into a muffin tin lined with paper liners and freeze until solid. Once frozen, transfer the batter cups to a freezer-safe bag and store them for up to two months. When you’re ready to bake, allow them to thaw slightly and then bake as directed.

Can I add other flavors to the coconut blossoms?

You can experiment with flavors! Consider adding a touch of cinnamon, cardamom, or vanilla extract to enhance the taste. Just be mindful not to overpower the delicate coconut flavor.

What can I do with leftover egg yolks?

Leftover egg yolks can be stored in an airtight container in the fridge for two to four days. Use them in scrambled eggs or an omelet, so they don’t go to waste.

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