If you’re ready for a cookie that combines tropical sweetness, melt-in-your-mouth texture, and an irresistible chocolaty finish, you need to try my Coconut Blossom Cookies Recipe! This is one of those treats that bring sunshine to every bite: soft, buttery cookies bursting with coconut flavor, each crowned with a glossy chocolate kiss. Whether you’re looking for a little something special for your next gathering, a fun project with the kids, or just want to spoil your own tastebuds, this Coconut Blossom Cookies Recipe promises to deliver pure joy.

Coconut Blossom Cookies Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this Coconut Blossom Cookies Recipe is in how a handful of staple ingredients come together to create magic. Each ingredient is purposeful, building flavor, sweetness, and the perfect chewy texture. Don’t skip any—every one does its delicious job!

Unsalted butter, softened: The creamy backbone that gives richness and tenderness to each cookie.
Granulated sugar: Adds sweetness and just the right hint of crispness around the edges.
Light brown sugar, packed: Infuses a caramel-like depth and helps make the cookies wonderfully soft.
Large egg: Ensures everything binds together and lends moisture for a pillowy finish.
Vanilla extract: A must for all good cookies, bringing warmth and aroma to every bite.
Coconut extract: The secret to dialing up that sunny, coconutty flavor that makes these cookies so special.
All-purpose flour: Provides structure without making the cookies too dense.
Baking soda: Our trusty leavening agent for a gentle lift and tender crumb.
Salt: Enhances all the flavors and keeps things from getting overly sweet.
Sweetened shredded coconut: The star ingredient! Adds chewy texture, pretty flecks, and a true taste of the tropics.
Chocolate kiss candies, unwrapped: The iconic “blossom”—melt-in-your-mouth chocolate that finishes each cookie with a flourish.

How to Make Coconut Blossom Cookies Recipe

Step 1: Prep Your Baking Gear

Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper. This step ensures your cookies won’t stick and makes cleanup a breeze. Trust me—no one likes scraping cookie bits off a pan!

Step 2: Cream the Butter and Sugars

In a large bowl, beat together the softened butter, granulated sugar, and brown sugar until the mixture turns light and fluffy. This is the secret to cookies that are tender yet not too cakey. Take your time—you want everything perfectly combined and aerated.

Step 3: Add the Egg and Extracts

Now, mix in the large egg along with the vanilla and coconut extracts. The extracts are what transform this dough into a coconut lover’s dream, so don’t be shy—pour them in and marvel at the aromatic cloud that forms above your mixing bowl.

Step 4: Combine the Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Mixing the dry ingredients separately ensures the baking soda is evenly distributed, guaranteeing a uniform rise and the perfect cookie texture.

Step 5: Bring It All Together

Slowly add the dry mixture to your wet ingredients, mixing just until you see no more streaks of flour. Overmixing can lead to tough cookies, so go easy here. Finally, fold in the sweetened shredded coconut. You’ll see and smell the tropical vibes straight away!

Step 6: Shape and Bake

Scoop tablespoon-sized balls of dough and space them about 2 inches apart on your prepared baking sheet. Pop them into the oven for 9 to 11 minutes, or until you see the edges turn lightly golden. These cookies are meant to be a bit soft in the center, so don’t overbake.

Step 7: Add the Blossoms

As soon as the cookies come out, gently press a chocolate kiss into the center of each one. It melts just enough to “glue” itself without losing its pretty shape—a magical finishing touch. Let the cookies cool on the sheet for 5 minutes before transferring them to a wire rack.

How to Serve Coconut Blossom Cookies Recipe

Garnishes

For a little extra flair, you can dust a light sprinkle of toasted coconut or powdered sugar over the tops of the cookies once they’ve cooled. The contrast in texture and the added coconut aroma make each bite even more memorable. A drizzle of melted chocolate can also level up the presentation, especially for special occasions.

Side Dishes

These cookies pair wonderfully with a cold glass of milk—classic, yes, but absolutely unbeatable! If you’re setting out a dessert spread, try serving Coconut Blossom Cookies alongside a tangy fruit salad or a platter of fresh pineapple. The tropical notes dance together beautifully.

Creative Ways to Present

Get whimsical with your serving ideas! Arrange the cookies on a pretty cake stand with mini umbrellas for a beachy vibe, or stack them in mason jars lined with parchment and tied with ribbon for a sweet homemade gift. For parties, assemble a “cookie bouquet” by skewering cooled cookies and placing them in a flowerpot or mug.

Make Ahead and Storage

Storing Leftovers

Once cooled, store your Coconut Blossom Cookies Recipe in an airtight container at room temperature. They’ll stay deliciously soft and fresh for up to 5 days—if they last that long! Keep them away from direct sunlight and heat sources to prevent the chocolate kisses from melting.

Freezing

Yes, these beauties freeze like champs! Lay the cooled cookies in a single layer on a baking sheet to freeze separately, then transfer them to a zip-top bag or airtight container for up to 2 months. Defrost at room temperature for about an hour before serving, and they’ll taste just-baked.

Reheating

If you crave a warm cookie experience, pop one or two in the microwave for 5–8 seconds—just until the chocolate kiss softens and the cookie’s aroma fills the kitchen again. Take care not to overheat, or the chocolate may lose its shape.

FAQs

Can I use unsweetened coconut instead of sweetened?

Absolutely! While sweetened coconut adds extra moisture and flavor, unsweetened will work if you prefer your cookies a little less sweet. Just keep in mind that the texture may be slightly different, and you could add an extra tablespoon of sugar to balance it out.

Are there other candies I can use for the “blossom”?

Yes! While chocolate kisses are a classic choice, you can try using dark chocolate truffles, caramel-filled kisses, or even coconut-filled chocolates for an extra tropical twist. Get creative—this Coconut Blossom Cookies Recipe welcomes experimentation.

Can I make the dough ahead of time?

Definitely. The dough for Coconut Blossom Cookies Recipe can be refrigerated, covered, for up to 48 hours before baking. You may need to let it sit at room temperature for a few minutes so it’s easier to scoop. Chilled dough often bakes up even fluffier!

How do I keep the chocolate kisses from melting too much?

Be sure to add them right after baking, then let the cookies cool undisturbed. The residual heat will slightly melt the base of the kiss, helping it stick in place without turning the whole candy gooey. Avoid stacking the cookies until the chocolate is completely set.

Can I make these gluten-free?

Yes, simply swap the all-purpose flour for your favorite gluten-free baking blend—just be sure it contains xanthan gum for structure. Keep an eye on the texture; you may need to adjust the flour amount slightly if the dough feels too sticky.

Final Thoughts

Every bite of this Coconut Blossom Cookies Recipe is happiness topped with chocolate—a treat people will ask for again and again. Don’t be surprised if these become your new signature cookie! Grab your mixing bowl and give them a whirl; I can’t wait for you to discover just how unforgettable homemade cookies can taste.

Coconut Blossom Cookies Recipe

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4.5 from 16 reviews

Author: admin
Total Time: 25 minutes
Yield: 24 cookies 1x
Diet: Vegetarian

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Description

These Coconut Blossom Cookies are a delightful treat perfect for any occasion. Soft and chewy coconut-infused cookies topped with a chocolate kiss, they are a favorite among both kids and adults. Easy to make and even easier to enjoy!

Ingredients

Scale

Cookies:

1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon coconut extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sweetened shredded coconut

Topping:

24 chocolate kiss candies, unwrapped

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Instructions

Preheat Oven: Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
Cream Butter and Sugar: In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
Add Eggs and Extracts: Add the egg, vanilla extract, and coconut extract, and mix until combined.
Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until incorporated. Fold in the shredded coconut.
Bake: Scoop tablespoon-sized balls of dough onto the prepared baking sheet. Bake for 9–11 minutes or until edges are lightly golden.
Add Topping: Immediately press a chocolate kiss into the center of each cookie after removing from the oven.
Cool: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.