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Coconut Caramel Blossom Cookies

Coconut Caramel Blossom Cookies


For the Cookies

  • 1 C butter room temperature
  • 2/3 C sugar
  • 2 egg yolks
  • 1 tsp vanilla
  • 2 1/4 C all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp kosher salt
  • 1 egg beaten
  • 1 C sweetened flaked coconut
  • 1 bag caramel filled Hershey kisses


  • Preheat oven to 350°
  • Cream butter and sugar until smooth. Add egg and vanilla and combine.
  • Mix in flour, baking powder and salt and beat until no dry spots remain. The dough will be stiff and possibly crumbly.
  • Scoop dough into about 1½ teaspoonful rounds and roll into smooth balls.
  • Dip each ball into the beaten egg and roll in the coconut.
  • Place on a lined cookie sheet and bake for about 9 minutes or until the coconut is starting to toast. Press a kiss into the top of each cookie ball, pressing just a bit to cause it to "blossom" or spread and crack.
  • Return cookies to the oven for and additional 1-2 minutes to let the kisses slightly softened and adhere to the cookie.
  • Remove from cookie sheet and let cool completely. Or not.