Coconut blossoms are a simple, delicious, and unique cookie with a crunchy coconut texture, soft creamy interior, and a sweet chocolate kiss on top.
Prep Time15 minutesmins
Cook Time25 minutesmins
Total Time40 minutesmins
Keyword: Coconut Blossoms Recipe
4largeegg whites,room temperature
1teaspoonpure vanilla extract
14ouncessweetened coconut flakes
24unwrapped Hershey’s kisses
Preheat the oven to 325°F. Line 2 baking sheets with parchment paper. Set them aside.
Using either a stand mixer fitted with the wire whisk attachment, or a medium-sized mixing bowl and a handheld mixer, on high speed, add the egg whites, sugar, vanilla extract, and salt. Beat for about 1 to 1½ minutes until thickened and opaque.
Fold in the coconut flakes and flour.
Use a 1½ tablespoon cookie scoop to scoop the coconut mixture. Dampen both hands with water and shape the scooped coconut mixture into a loose ball. Slightly flatten the coconut ball. Use either 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.
Allow the cookies to rest on the baking sheet for 2 to 3 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.
Room-temperature egg whites create more volume than egg whites straight out of the refrigerator.
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.
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.