Description
These Coconut Cream Cheese Cookies are a delicious treat with a perfect balance of sweet coconut and creamy cream cheese flavor! Soft, chewy, and irresistible with every bite. These cookies are a great addition to any dessert table or as a sweet snack to enjoy anytime. Ideal for cookie lovers and perfect for your Pinterest boards.
Ingredients
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2 cups + 3 tbsp all-purpose flour
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1/2 tsp baking soda
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1/2 tsp salt
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12 tbsp (1.5 sticks) unsalted butter, melted & cooled
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5–6 oz cream cheese, softened
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1 cup packed brown sugar
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1/2 cup granulated sugar
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2 tsp vanilla extract
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2 cups toasted coconut
Instructions
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Toast Coconut: Preheat your oven to 325°F (165°C). Toast the coconut on a baking sheet for 10-20 minutes, stirring every 5 minutes, until light brown. Remove from the oven and allow to cool completely.
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Prepare Dry Ingredients: In a bowl, whisk together the flour, baking soda, and salt. Set aside.
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Mix Wet Ingredients: In a separate bowl, combine the melted butter and softened cream cheese. Mix until smooth and well-combined. Add the brown sugar, granulated sugar, and vanilla extract, then mix until smooth.
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Combine Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Stir in the cooled toasted coconut.
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Chill Dough: Cover the dough and refrigerate it overnight to firm up.
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Bake: Preheat your oven to 350°F (175°C). Drop spoonfuls of dough onto a parchment-lined baking sheet. Bake for 12-14 minutes or until the edges are set and lightly golden.
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Cool: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy!
Notes
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Chilling the dough overnight is crucial to help the cookies hold their shape while baking.
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Toasted coconut brings out the nutty flavor, so don’t skip this step!
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 15g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg