Coconut Blossom Cookies Recipe

If you’re searching for a cookie that captures the joy of coconut and the playful surprise of a chocolate or caramel center, look no further than these irresistible Coconut Blossom Cookies. Imagine soft, golden cookies with chewy coconut throughout and a melty chocolate or caramel candy nestled right on top. These cookies are a celebration of texture and flavor, and they’re just as perfect for holiday trays as they are for a casual afternoon treat. Once you try Coconut Blossom Cookies, you’ll understand why they’ve become a treasured favorite in so many kitchens!

Coconut Blossom Cookies Recipe - Recipe Image

Ingredients You’ll Need

The ingredient list for Coconut Blossom Cookies is beautifully simple, but each component plays a crucial role in building that unique flavor and texture. From the buttery dough to the sweet coconut and the crowning candy, every ingredient matters. Here’s what you’ll need, plus a few helpful tips for each one:

  • All-purpose flour: Provides the structure for your cookies, ensuring they hold together while staying soft.
  • Baking soda: Gives just the right lift, so your cookies don’t turn out dense.
  • Salt: Balances the sweetness and brings out the depth of the coconut and chocolate.
  • Unsalted butter, softened: The key to a rich, tender crumb—make sure it’s at room temperature for easy creaming.
  • Granulated sugar: Adds sweetness and helps the cookies spread as they bake.
  • Light brown sugar, packed: Delivers a hint of caramel flavor and extra moisture, making the cookies chewy.
  • Large egg: Binds everything together for a cohesive dough.
  • Vanilla extract: A splash of vanilla makes all the flavors sing.
  • Shredded sweetened coconut: The star of the show, lending chewiness and a lovely tropical aroma.
  • Chocolate or caramel-filled candies (like Hershey’s Kisses or Rolos): Placed on top right after baking, these melt just enough for that classic blossom look and gooey bite.

How to Make Coconut Blossom Cookies

Step 1: Prep Your Oven and Baking Sheet

Start by preheating your oven to 350°F. Line a baking sheet with parchment paper; this keeps the cookies from sticking and makes cleanup a breeze. Setting up your baking space ahead of time means you’ll be ready to scoop and bake with no stress!

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. This quick step ensures that the leavening and salt are distributed evenly throughout the flour, so every cookie bakes up perfectly.

Step 3: Cream the Butter and Sugars

In a large bowl, cream the softened butter with both the granulated sugar and light brown sugar. Beat until the mixture is light and fluffy; this usually takes about 2–3 minutes. This creaming process is what gives Coconut Blossom Cookies their signature soft and tender texture.

Step 4: Add Egg and Vanilla

Beat in the egg and vanilla extract until fully incorporated. The egg helps bind the dough, while the vanilla infuses every bite with warmth and depth, making these cookies truly special.

Step 5: Combine Wet and Dry Ingredients

Gradually add the dry mixture to the creamed butter and sugar, mixing just until a soft dough forms. Don’t overmix—stop as soon as you no longer see streaks of flour, so your cookies stay tender.

Step 6: Fold in the Coconut

Gently fold the shredded sweetened coconut into the dough. The coconut is what sets these cookies apart, adding chewy texture and a tropical sweetness that pairs beautifully with the chocolate or caramel center.

Step 7: Scoop and Bake

Scoop tablespoon-sized portions of dough onto your prepared baking sheet, spacing them about 2 inches apart to allow for spreading. Bake for 10–12 minutes, or until the edges are lightly golden but the centers still look a bit soft.

Step 8: Add the Candy and Cool

As soon as you take the cookies out of the oven, gently press a chocolate or caramel-filled candy into the center of each one. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. That’s when the magic happens: the candy softens just enough to become irresistibly gooey!

How to Serve Coconut Blossom Cookies

Coconut Blossom Cookies Recipe - Recipe Image

Garnishes

For a bit of extra flair, try sprinkling the tops of your Coconut Blossom Cookies with a touch of toasted coconut, a dusting of powdered sugar, or even a drizzle of melted chocolate. These little touches make the cookies look bakery-worthy and add another layer of flavor.

Side Dishes

Pair your cookies with a cold glass of milk, a mug of rich hot chocolate, or a cup of coconut or chai tea. Coconut Blossom Cookies also make a fantastic addition to a dessert platter with fresh fruit, other cookies, or even a scoop of coconut or vanilla ice cream on the side.

Creative Ways to Present

For special occasions, arrange the cookies in a festive tin lined with parchment, or stack them in cellophane bags tied with a pretty ribbon for a homemade gift. You can also create a cookie tower or wreath shape on a serving platter for a show-stopping centerpiece at your next gathering.

Make Ahead and Storage

Storing Leftovers

Coconut Blossom Cookies keep beautifully in an airtight container at room temperature for up to 5 days. To maintain their soft texture and keep the candies from hardening too much, store them in a single layer or with parchment between layers.

Freezing

Want to enjoy Coconut Blossom Cookies later? Simply freeze the baked cookies in an airtight container, separating layers with parchment paper. They’ll stay fresh for up to 2 months. You can also freeze the unbaked dough (without the candies) and bake fresh cookies whenever the craving strikes.

Reheating

If you love a warm, melty center, pop a cookie in the microwave for 5 to 10 seconds before enjoying. This softens the candy and brings back that fresh-from-the-oven magic.

FAQs

Can I use unsweetened coconut instead of sweetened?

Yes, you can substitute unsweetened coconut, but the cookies will be a bit less sweet and slightly drier. If you go this route, consider adding a tablespoon or two of extra sugar or a drizzle of honey to balance the flavor and moisture.

What’s the best way to toast coconut for this recipe?

To toast coconut, spread it in an even layer on a baking sheet and bake at 350°F for 4–6 minutes, stirring once or twice, until golden. Let it cool before mixing into your dough for a deeper, nuttier coconut flavor in your Coconut Blossom Cookies.

Can I make these cookies gluten-free?

Absolutely! Simply swap the all-purpose flour for your favorite 1-to-1 gluten-free baking blend. Just make sure it includes xanthan gum or another binder so the cookies hold together nicely.

Do I have to use chocolate or caramel candies?

Not at all! Get creative and try peanut butter cups, white chocolate, or even a dollop of fruit preserves in the center. Coconut Blossom Cookies are wonderfully versatile, so feel free to experiment with your favorite flavors.

How do I prevent the cookies from spreading too much?

If your dough feels too soft or sticky, chill it in the fridge for 15–20 minutes before scooping and baking. This helps the cookies hold their shape and keeps the centers extra chewy.

Final Thoughts

These Coconut Blossom Cookies are a true delight—chewy, sweet, and filled with a surprise in every bite. Whether you’re baking for a special occasion or just want to treat yourself, don’t be surprised if they disappear faster than you expect. Give them a try, and you might just find yourself making them again and again!

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Coconut Blossom Cookies Recipe

Coconut Blossom Cookies Recipe


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4.6 from 28 reviews

  • Author: admin
  • Total Time: 27 minutes
  • Yield: 36 cookies 1x
  • Diet: Vegetarian

Description

Delightfully chewy Coconut Blossom Cookies feature a perfect blend of shredded sweetened coconut and buttery dough topped with a luscious chocolate or caramel-filled candy. These easy-to-make cookies are perfect for holiday treats, snacks, or anytime you crave a sweet coconut-chocolate bite.


Ingredients

Scale

Dry Ingredients

  • 1 ½ cups all-purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt

Wet Ingredients

  • ½ cup unsalted butter, softened
  • ½ cup granulated sugar
  • ½ cup packed light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract

Add-Ins

  • 1 ½ cups shredded sweetened coconut
  • 36 chocolate or caramel-filled candies (such as Hershey’s Kisses or Rolos)

Instructions

  1. Preheat oven and prepare baking sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ease cookie removal.
  2. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
  3. Cream butter and sugars: In a large bowl, use an electric mixer to cream the softened unsalted butter, granulated sugar, and light brown sugar together until the mixture is light and fluffy, about 2-3 minutes.
  4. Add egg and vanilla: Beat in the large egg and vanilla extract until fully incorporated and smooth.
  5. Combine dry and wet ingredients: Gradually add the dry flour mixture to the butter mixture and mix just until a soft dough forms. Avoid overmixing to keep cookies tender.
  6. Fold in coconut: Gently fold in the shredded sweetened coconut until evenly distributed throughout the dough.
  7. Scoop cookie dough: Using a tablespoon or cookie scoop, drop portions of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie to allow for spreading.
  8. Bake: Bake the cookies in the preheated oven for 10–12 minutes, or until the edges turn lightly golden but the center remains soft.
  9. Add candy topping: Immediately upon removing the cookies from the oven, press one chocolate or caramel-filled candy gently into the center of each warm cookie to create the signature blossom appearance.
  10. Cool: Allow the cookies to cool on the baking sheet for 5 minutes to set, then transfer to a wire rack to cool completely before serving or storing.

Notes

  • For extra flavor, lightly toast the shredded coconut in a dry pan for 2-3 minutes before folding it into the dough.
  • Try substituting dark chocolate or peanut butter-filled candies for variety and a flavor twist.
  • Store cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Category: Dessert, Snack
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cookie
  • Calories: 120
  • Sugar: 9g
  • Sodium: 50mg
  • Fat: 7g
  • Saturated Fat: 4g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 13g
  • Fiber: 1g
  • Protein: 1g
  • Cholesterol: 15mg

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