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
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
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 10g
- Sodium: 70mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg
