If you’re looking for a cookie that’s a total crowd-pleaser and utterly irresistible, you have to try Coconut Blossom Cookies. These little gems combine the buttery richness of peanut butter, the tropical flair of toasted coconut, and a dreamy chocolate center that melts in your mouth. Perfect for bake sales, holiday trays, or just a spontaneous treat, Coconut Blossom Cookies are the kind of snack that disappears as soon as you set them out. Trust me, you’ll want to bake a double batch!
Ingredients You’ll Need
The best part about Coconut Blossom Cookies is how each simple ingredient plays a starring role. From the creamy peanut butter to the sweet toasted coconut and that iconic chocolate kiss on top, every element brings its own magic to the mix. Here’s what you’ll need, and why each one is absolutely essential:
- Unsalted butter (1/2 cup, softened): Gives the cookies their rich, tender crumb and helps everything meld together beautifully.
- Creamy peanut butter (1/2 cup): Adds a nutty depth and creamy texture that makes each bite extra satisfying.
- Granulated sugar (1/2 cup): Brings sweetness and helps the cookies get that perfect golden edge.
- Light brown sugar (1/2 cup, packed): Adds a subtle caramel note and keeps the cookies moist.
- Large egg (1): Binds all the ingredients together and gives the cookies structure.
- Vanilla extract (2 teaspoons): Enhances the flavors and adds a lovely warmth to the dough.
- All-purpose flour (1 cup): Provides just the right amount of body to hold the cookies together.
- Baking soda (1/2 teaspoon): Helps the cookies rise just a touch, so they’re not too dense.
- Baking powder (1/4 teaspoon): Works with the soda for the perfect texture—soft in the center, crisp at the edges.
- Salt (1/4 teaspoon): Balances all the sweetness and deepens the flavors.
- Sweetened shredded coconut, toasted (1 cup): The signature ingredient! Toasting brings out the coconut’s natural sweetness and adds crunch.
- Chocolate kisses, unwrapped (24): The classic finishing touch that makes Coconut Blossom Cookies so fun and nostalgic.
How to Make Coconut Blossom Cookies
Step 1: Toast the Coconut
Preheat your oven to 350°F (175°C) and spread the shredded coconut evenly on a baking sheet. Toast it in the oven for about 5 minutes, stirring once or twice, until it’s just golden and fragrant. This extra step brings out the coconut’s best flavor and makes the cookies truly irresistible.
Step 2: Mix the Wet Ingredients
In a large mixing bowl, beat together the softened butter, creamy peanut butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This usually takes about 2–3 minutes, and it’s worth the effort for that perfect, melt-in-your-mouth texture. Add the egg and vanilla extract, mixing until everything is smooth and combined.
Step 3: Combine the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. This ensures that your leaveners are evenly distributed and your cookies bake up beautifully every time.
Step 4: Make the Dough
Gradually add the dry ingredients to the wet mixture, stirring just until everything is incorporated. Don’t overmix—stop as soon as the flour disappears. Gently fold in the toasted coconut, making sure it’s evenly distributed throughout the dough.
Step 5: Shape and Bake the Cookies
Roll the dough into 1-inch balls (about the size of a walnut) and place them on a parchment-lined baking sheet, spacing them about 2 inches apart. Bake for 8–10 minutes, or until the edges are lightly golden and the centers look set.
Step 6: Add the Chocolate Kisses
As soon as the cookies come out of the oven, press a chocolate kiss into the center of each one. The heat from the cookies will soften the chocolate just enough to make that perfect gooey center. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling.
How to Serve Coconut Blossom Cookies
Garnishes
For a little extra flair, you can sprinkle the tops of your Coconut Blossom Cookies with extra toasted coconut or a dusting of powdered sugar. If you love a bit of sparkle, a pinch of coarse sugar before baking adds a beautiful shine.
Side Dishes
These cookies are wonderful alongside a cold glass of milk, a creamy latte, or even a tropical tea. If you’re serving them for a party, they pair beautifully with a fresh fruit platter or a scoop of coconut or vanilla ice cream for a dreamy dessert experience.
Creative Ways to Present
Coconut Blossom Cookies look adorable stacked on a tiered cake stand or arranged in a rustic basket lined with a bright napkin. For special occasions, wrap a few cookies in cellophane with a ribbon for a sweet edible gift. You can even use them as edible toppers for cakes or cupcakes!
Make Ahead and Storage
Storing Leftovers
Keep any leftover Coconut Blossom Cookies in an airtight container at room temperature for up to 5 days. They’ll stay soft and chewy, and the coconut flavor actually deepens over time.
Freezing
You can freeze both the baked cookies and the unbaked dough balls. To freeze baked cookies, layer them between sheets of parchment paper in a freezer-safe container for up to 2 months. For unbaked dough, roll into balls and freeze on a tray, then transfer to a zip-top bag. Add the chocolate kiss after baking.
Reheating
If you love warm cookies, just pop a cookie in the microwave for about 10 seconds to bring back that fresh-baked goodness. Thawed frozen cookies can also be refreshed for a minute in a 300°F (150°C) oven.
FAQs
Can I use chunky peanut butter instead of creamy?
Absolutely! Chunky peanut butter will add a little extra crunch and texture to your Coconut Blossom Cookies. Just keep in mind the cookies may spread a bit less, but they’ll still taste fantastic.
What’s the best way to toast coconut for this recipe?
Spread the coconut in a thin, even layer on a baking sheet and toast at 350°F (175°C) for about 5 minutes, stirring once or twice. Keep an eye on it—it can go from golden to burnt quickly!
Can I make Coconut Blossom Cookies gluten-free?
Yes, you can substitute a cup-for-cup gluten-free flour blend for the all-purpose flour. The cookies will have a slightly different texture but will still be delicious.
Can I use a different type Dessert
Definitely! While classic chocolate kisses are traditional, you can try dark chocolate, white chocolate, or even mini peanut butter cups for a fun twist on Coconut Blossom Cookies.
Do I have to toast the coconut?
Toasting brings out the coconut’s best flavor and adds a wonderful crunch, but if you’re short on time, you can use it straight from the bag. The cookies will still be delicious, just with a softer coconut flavor.
Final Thoughts
There’s nothing quite like sharing a plate of warm, homemade Coconut Blossom Cookies with the people you love. They’re easy, delightful, and bound to become a new favorite in your baking rotation. Give them a try—you might just find yourself making them again and again!
Print
Coconut Blossom Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these Coconut Blossom Cookies, a perfect blend of creamy peanut butter, toasted coconut, and a rich chocolate kiss on top. These chewy and flavorful cookies offer a wonderful combination of textures and tastes, ideal for holiday treats or anytime snacking.
Ingredients
Dairy and Fats
- 1/2 cup unsalted butter (softened)
- 1/2 cup creamy peanut butter
Sugars
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar (packed)
Wet Ingredients
- 1 large egg
- 2 teaspoons vanilla extract
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
Add-Ins
- 1 cup sweetened shredded coconut (toasted)
- 24 chocolate kisses (unwrapped)
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 ensure even baking.
- Cream Butter and Sugars: In a large mixing bowl, beat together the softened unsalted butter, creamy peanut butter, granulated sugar, and light brown sugar until the mixture is light, fluffy, and well combined.
- Add Egg and Vanilla: Incorporate the large egg and vanilla extract into the creamed mixture, mixing until fully combined and smooth.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt to evenly distribute the leavening agents and seasoning.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing gently just until all ingredients come together without overmixing to keep the cookies tender.
- Fold in Toasted Coconut: Stir in the toasted shredded coconut, ensuring it is evenly distributed throughout the dough for a rich coconut flavor and texture.
- Shape and Bake Cookies: Roll the dough into 1-inch balls and arrange them on the prepared baking sheet spaced about 2 inches apart to allow for spreading. Bake in the preheated oven for 8 to 10 minutes, or until the cookie edges are lightly golden.
- Add Chocolate Kisses: Immediately after removing the cookies from the oven, press one chocolate kiss into the center of each warm cookie, allowing it to soften slightly.
- Cool the Cookies: Let the cookies cool on the baking sheet for 5 minutes to set, then transfer them to a wire rack to cool completely, ensuring they hold their shape and texture.
Notes
- For enhanced coconut flavor and texture, roll the cookie dough balls in additional toasted shredded coconut before baking.
- Store the cookies in an airtight container at room temperature to maintain freshness for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12 g
- Sodium: 80 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 15 mg
