Name: Coconut Cream Cheese Cookies Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: ½ cup unsalted butter, softened; 4 ounces cream cheese, softened; 1 cup granulated sugar; 1 large egg; 1 teaspoon vanilla extract; ½ teaspoon coconut extract (optional for extra flavor); 1½ cups all-purpose flour; ½ teaspoon baking powder; ¼ teaspoon salt; 1½ cups sweetened shredded coconut

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If you’re daydreaming about soft, chewy cookies that taste like a tropical getaway, these Coconut Cream Cheese Cookies are about to become your new obsession. Each bite has the perfect harmony of rich cream cheese, buttery dough, and heaps of toasted coconut that’s sweet and fragrant—you get a soft center, wonderfully crisp edges, and a flavor that’s pure vacation. Whether you’re baking for friends or just want to treat yourself, Coconut Cream Cheese Cookies always bring a bit of sunshine to snack time!

Coconut Cream Cheese Cookies Recipe - Recipe Image

Ingredients You’ll Need

Nothing fancy here—just simple, everyday staples that come together to create cookie magic. Each ingredient is chosen for a reason: they either bring softness, lift and chew, or a gorgeous hit of coconut flavor and texture.

Unsalted butter (½ cup, softened): Use room-temperature butter for ultra-creamy, melt-in-your-mouth cookies.
Cream cheese (4 ounces, softened): This is the secret to staying soft and adding that tangy richness.
Granulated sugar (1 cup): Sweetens the dough and helps create a perfectly tender crumb.
Large egg (1): Binds everything together and adds moisture for a soft cookie.
Vanilla extract (1 teaspoon): Enhances the sweetness and brings depth to the flavor profile.
Coconut extract (½ teaspoon, optional): Just a little goes a long way if you want extra coconut oomph!
All-purpose flour (1½ cups): Gives the cookies their classic structure and softness.
Baking powder (½ teaspoon): Adds a gentle lift so your cookies aren’t flat.
Salt (¼ teaspoon): Balances the sweetness and sharpens the flavors.
Sweetened shredded coconut (1½ cups): The real star for chewy texture, toasty edges, and all the coconut flavor you crave!

How to Make Coconut Cream Cheese Cookies

Step 1: Prep Your Oven and Pans

Start by preheating your oven to 350°F (175°C) so it’s piping hot and ready for baking. Line two baking sheets with parchment paper—your cookies will lift right off, and cleanup will be a breeze.

Step 2: Cream Butter, Cream Cheese, and Sugar

In a large bowl, beat together the softened butter, cream cheese, and sugar. You’ll want to mix until it’s super light, fluffy, and almost cloud-like—this step is key for cookies that puff up and stay soft inside.

Step 3: Mix in Egg and Extracts

Crack in the egg, pour in the vanilla, and if you’re craving an even bigger coconut hug, add the coconut extract. Mix until smooth and the batter is pale and creamy. The aroma will already be irresistible at this stage!

Step 4: Whisk Your Dry Ingredients

Grab a separate bowl and whisk together the flour, baking powder, and salt. This ensures the baking powder is evenly distributed and prevents any salty bites.

Step 5: Combine Wet and Dry Ingredients

Slowly add the dry mixture to your wet ingredients. Mix on low or by hand just until everything comes together—over-mixing can make cookies tough, and we want these Coconut Cream Cheese Cookies soft!

Step 6: Fold in Shredded Coconut

Dump in the shredded coconut and gently fold it through the dough until every scoop is loaded with sweet, tropical flakes. Don’t be shy—this is where the magic happens.

Step 7: Portion and Bake

Using a tablespoon or small cookie scoop, drop mounds of dough onto your prepared sheets, spacing them about 2 inches apart. Pop them in the oven for 10–12 minutes, watching for golden edges while the centers stay pale and just set.

Step 8: Cool and Enjoy

Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. This helps them set and keeps them perfectly chewy. Once cooled, dive in!

How to Serve Coconut Cream Cheese Cookies

Garnishes

Try a light dusting of powdered sugar, a drizzle of white chocolate, or even a sprinkle of extra toasted coconut right after baking—these simple touches make your Coconut Cream Cheese Cookies sparkle at any party.

Side Dishes

Set out a platter of juicy fresh pineapple, a bowl of tropical fruit salad, or a scoop of coconut gelato to keep that vacation vibe going. For the kids (and grown-ups), a chilled glass of milk or an iced coconut latte pairs wonderfully!

Creative Ways to Present

Stack cookies in a glass jar tied with a ribbon for edible gifts, arrange on a cake stand alongside citrus slices for brunch, or sandwich two Coconut Cream Cheese Cookies with a scoop of coconut ice cream for an over-the-top treat.

Make Ahead and Storage

Storing Leftovers

Keep any leftover cookies in an airtight container at room temperature—they’ll stay fresh and soft for up to five days. If you want to go the extra mile, slip a slice of bread into the container; it helps the Coconut Cream Cheese Cookies maintain their chewy bite.

Freezing

For longer storage, freeze the baked cookies in a single layer on a sheet, then transfer to a zip-top bag or airtight box. They’ll keep beautifully for up to three months. You can also freeze unbaked dough balls to bake fresh cookies whenever you crave them!

Reheating

To recapture that fresh-from-the-oven warmth, microwave a cookie for about 10 seconds or reheat in a low oven (300°F/150°C) for a couple of minutes. The coconut aroma will come alive again and they’ll taste just like day one.

FAQs

Can I use unsweetened coconut instead of sweetened?

Yes! Unsweetened coconut is totally fine if you prefer a less sweet cookie, but do expect the texture might be slightly drier. Sweetened shredded coconut adds chew and moisture, which is signature to Coconut Cream Cheese Cookies.

Is it possible to make Coconut Cream Cheese Cookies gluten-free?

Absolutely. Substitute your favorite 1-to-1 gluten-free all-purpose flour blend and check that all other ingredients are gluten-free. The cookies should still bake up wonderfully soft and chewy.

Can I double the recipe?

Go for it! Doubling works well, just be sure to mix everything evenly. Bake in batches so the dough has enough room to spread, and you’ll have plenty of Coconut Cream Cheese Cookies to go around.

Should I chill the dough before baking?

For a thicker cookie or to prevent excessive spreading, you can chill the dough for 30 minutes, but it’s not required. They bake up soft and perfect either way!

What can I add for extra crunch?

Try mixing in a handful of chopped macadamia nuts, pecans, or white chocolate chips. These little extras give a fun twist and pair beautifully with the coconut and cream cheese.

Final Thoughts

If you’re craving a cookie that’s satisfyingly soft, loaded with coconut, and gets rave reviews every time, you’ve got to bake a batch of Coconut Cream Cheese Cookies. There’s something truly joyful about watching friends light up with that first bite. Give these a try—they just might steal your heart!

Coconut Cream Cheese Cookies Recipe

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4.6 from 21 reviews

Author: admin
Total Time: 27 minutes
Yield: 24 cookies 1x
Diet: Vegetarian

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Description

Delight your taste buds with these heavenly Coconut Cream Cheese Cookies. A perfect blend of cream cheese and coconut, these soft and chewy cookies are a tropical treat that’s easy to make and even easier to enjoy.

Ingredients

Scale

Cookie Dough:

½ cup unsalted butter, softened
4 ounces cream cheese, softened
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
½ teaspoon coconut extract (optional for extra flavor)
1½ cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
1½ cups sweetened shredded coconut

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Instructions

Preheat the Oven: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
Cream the Ingredients: In a large bowl, cream together the butter, cream cheese, and sugar until light and fluffy. Beat in the egg, vanilla extract, and coconut extract if using.
Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined. Fold in the shredded coconut.
Bake the Cookies: Drop tablespoon-sized scoops of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10–12 minutes, or until the edges are lightly golden and the centers are set. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

For a crispier edge, bake an extra 1–2 minutes.
You can also roll the dough in extra shredded coconut before baking for more texture.
Store cookies in an airtight container at room temperature for up to 5 days.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American