Description
Delight in these Coconut Butter Caramel Kiss Blossoms, soft and chewy cookies infused with rich coconut flavors and topped with a classic caramel kiss. Perfectly sweet with a hint of coconut crunch, these cookies are an irresistible treat for any occasion.
Ingredients
Wet Ingredients
- 1 cup granulated sugar
- 1/2 cup unsalted butter (room temperature)
- 2 tablespoons coconut oil
- 1/2 cup coconut butter
- 1 large egg (room temperature)
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 teaspoon baking soda
- 1 3/4 cup all purpose flour (I used King Arthur Flour)
- 1/2 teaspoon kosher salt
- 1/2 cup shredded sweetened coconut
Coating
- 1/2 cup coconut sugar
Topping
- 36 caramel candy kisses
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the cookies.
- Mix Wet Ingredients: In the bowl of an electric mixer, beat together the granulated sugar, unsalted butter, and coconut oil until the mixture is light and fluffy. Add the coconut butter and continue beating until fully incorporated. Then add the vanilla extract and egg, mixing well until combined.
- Combine Dry Ingredients: In a separate large bowl, whisk together the baking soda, all-purpose flour, and kosher salt. Gradually add the dry mix to the wet ingredients on low speed and mix until a dough forms. Stir in the shredded sweetened coconut thoroughly.
- Shape and Coat Dough Balls: Using your hands or a cookie scoop, form the dough into 1-inch balls. Roll each ball in the coconut sugar to coat evenly. Place the coated dough balls on a baking sheet lined with parchment paper, spacing them about 2 inches apart.
- Bake Cookies: Bake the cookies in the preheated oven for 9-10 minutes or until the edges begin to brown, indicating they are just done.
- Add Caramel Kiss Topping: Immediately upon removing from the oven, press one caramel candy kiss firmly onto the center of each cookie, being careful not to press too hard and break the cookie.
- Cool Cookies: Let the cookies cool on the baking sheet for about 2 minutes, then transfer them to a wire rack to cool completely.
- Storage: Once completely cooled, store the cookies in an airtight container to maintain their freshness.
Notes
- Ensure that the butter and egg are at room temperature for better mixing and texture.
- Do not over-bake the cookies; pulling them out when edges start browning keeps them soft and chewy.
- Press the caramel kisses gently on the warm cookies so they soften slightly but do not break the cookie.
- Store cookies in an airtight container at room temperature for up to one week for best taste and texture.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free baking flour blend.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
