Coconut Blossom Cookies are just like the classic macaroon but with sweet Hershey’s Kisses chocolates pressed on top. They’re easy to make and great for kids to help make!

Some people love these cookies for Easter or spring brunch, I love them year round!

Coconut macaroons topped with chocolate candies rest on parchment paper, surrounded by scattered unwrapped chocolates. These delightful treats, reminiscent of coconut blossom cookies, bring a tropical twist to any dessert table.

Aimee’s Recipe Notes

Taste- these taste just like my classic macaroons, with a chocolate kiss on top!

Ease- mix, scoop, bake. No chilling dough, or softening butter.

Storage- keep cookies in an airtight container at room temperature for up to a week.

Pro Tip- after scooping onto cookie sheet, gather up any stray pieces of coconut so they don’t burn on the parchment.

Coconut is one of those love-it-or-hate-it ingredients, but if you’re in the love it camp (like I am!), you’re going to want to bake a batch of these Coconut Macaroon Blossom Cookies ASAP.

Coconut pairs beautifully with chocolate (these Coconut Brownies can attest!).

Only 6 Ingredients

Baking ingredients on a marble surface for coconut blossom cookies: coconut, vanilla, salt, egg whites, condensed milk, and Hershey Kisses.

The full ingredient list is in the recipe card at the bottom of the post, but here are some highlights.

Sweetened flaked coconut – You’ll notice that there’s no sugar in the ingredient list. That’s not a mistake! The combination of sweetened coconut and condensed milk adds enough sweetness to these cookies that you don’t need any additional sugar.
Sweetened condensed milk – Be sure to use condensed milk, not evaporated. Evaporated milk is not sweetened.
Pure vanilla extract – I thought about adding coconut extract, but I think it would be a little too much. Vanilla extract is a nice complement to the coconut flavor from the flakes.
Egg whites – Egg whites help create a texture that’s light and chewy. Save the egg yolks for making Chewy Cardamom Cookies or Red Hot Cookies.
Hershey Kisses – You can use classic or another flavor like Hugs or the kind with almonds inside, which will give these cookies Almond Joy vibes!

How to Make Coconut Blossom Cookies

Two photos: Left, condensed milk poured over coconut flakes. Right, a bowl with whipped cream blended into the coconut mixture, ready to transform into deliciously irresistible coconut blossom cookies.

Make the Dough:

Stir together the coconut, vanilla, and condensed milk.
Beat the egg whites and salt in a stand mixer until they form stiff peaks. Fold the egg whites into the coconut mixture.

Left: Unbaked coconut mounds on a baking sheet, ready to become delicious coconut blossom cookies. Right: Hand placing a chocolate kiss atop a freshly baked coconut cookie, transforming it into a delightful treat.

Form and Bake the Cookies:

Use a cookie dough scoop to mound the dough onto the baking sheet, leaving an inch between each cookie.
Bake for 21 to 23 minutes, or until the tops and edges are golden brown.

Finish: Gently press a Kiss into the center of each cookie. Cool on the pan for several minutes, then transfer to a wire rack to finish cooling.

Coconut blossom cookies with chocolate topping rest on a cooling rack.

Tips and Tricks

You’ll have leftover condensed milk, which you can refrigerate for using in coffee and cocoa, or freeze for later.
If you’d like to add a little crunch, you can fold some finely chopped macadamia nuts into the cookie dough.
Cool the cookies completely before storing them. This is always important with cookies, but even more with these coconut blossoms because if they’re even a little bit warm, the chocolates will get smashed or melt onto the other cookies and they won’t look good!
Store these cookies at room temperature in an airtight container for up to one week, or freeze them for up to 3 months.

More Recipes for Coconut Lovers

These Coconut Shortbread Cookies are another recipe that adds tropical coconut flavor to a classic cookie—in this case, it’s buttery shortbread!
If you love coconut cake, these Coconut Cupcakes are the personal-sized version! There’s coconut in the cake and also some sprinkled on top of the frosting.
So many recipes call for Toasted Coconut, so I created an entire post on how to toast it perfectly!
This Coconut Cream Pie is a total classic and a must-make for any coconut lover. It’s fluffy and fantastic!
You’ll also love Peanut Butter Blossoms, which are always a favorite with their combination of peanut butter and chocolate. For another spin on the classic, try my Pumpkin Blossoms.
Give my coconut cookies a try next, for a chewy white chocolate treat.

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Coconut blossom cookies topped with chocolate kisses are cooling on a wire rack.

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