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
- 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.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
- 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.
- Add egg and vanilla: Beat in the large egg and vanilla extract until fully incorporated and smooth.
- 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.
- Fold in coconut: Gently fold in the shredded sweetened coconut until evenly distributed throughout the dough.
- 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.
- Bake: Bake the cookies in the preheated oven for 10–12 minutes, or until the edges turn lightly golden but the center remains soft.
- 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.
- 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
