Coconut Blossoms
These Coconut Blossoms are a delightful treat with a chewy coconut base and a surprise chocolate center. Easy to make and perfect for any occasion!
Equipment
- Mixing Bowl
- Whisk
- Baking Sheet
- Cookie scoop or spoon
- Oven
Ingredients
- 4 large egg whites room temperature
- 1 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon table salt
- 14 ounces sweetened coconut flakes
- 3 tablespoons all-purpose flour
- 24 unwrapped Hershey's Kisses or your preferred chocolate candy
Instructions
- Preheat your oven to 325°F (165°C). Line a baking sheet with parchment paper or a silicone mat to prevent sticking.
- In a large mixing bowl, use a whisk to beat the egg whites until they are frothy.
- Add the granulated sugar, pure vanilla extract, and table salt to the frothy egg whites. Mix until well combined and the sugar dissolves.
- Gently fold in the sweetened coconut flakes and all-purpose flour. Be careful not to overmix.
- Using a cookie scoop or spoon, portion out the mixture onto the prepared baking sheet, leaving space between each mound.
- Press a Hershey's Kiss into the center of each mound, ensuring it is secure but not completely submerged.
- Bake for 15-20 minutes, or until the edges are golden brown. The centers may still be soft.
- Allow the Coconut Blossoms to cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely. Enjoy warm or at room temperature!
Notes
- Store in an airtight container at room temperature for up to 3 days.
- Refrigerate for up to a week for longer storage.
- Freeze unbaked dough for up to 3 months; bake straight from frozen with added baking time.