Prep Time: 10 mins | Total Time: 10 mins | Yield: 30 cookies
These cookies are rich in coconut and butter flavour. With a crisp bottom and soft top, these Coconut Cream Cheese Cookies are total perfection!
Ingredients
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6 oz cream cheese, room temperature
3/4 c. butter, room temperature
1 c. light brown sugar
1/2 c. granulated sugar
2 tsp vanilla
1/2 tsp kosher salt
1/2 tsp baking soda
2 1/4 c. all-purpose flour
2 c. sweetened flaked coconut
How to make Coconut Cream Cheese Cookies
Step 1: Prepare the oven. Preheat it to 350 degrees F.
Step 2: With parchment paper, line a baking sheet and set aside.
Step 3: Place the cream cheese and butter in a bowl of a stand mixer fitted with the paddle attachment and mix on medium speed until smooth.
Step 4: Stir in the sugars for a minute more.
Step 5: Add in the vanilla, salt, and baking soda. Mix well until smooth, scraping the sides of the bowl if needed.
Step 6: Adjust the mixer on low. Add in the flour and mix until just combined.
Step 7: Fold in the coconut until incorporated but make sure to not over mix.
Step 8: Onto the prepared cookie sheet, drop scoops of cookie dough using a medium cookie scoop.
Step 9: Place inside the preheated oven and bake for about 10 to 12 minutes until the edges are golden and the tops are just set. We don’t want to over bake the cookies.
Step 10: Remove the cookies from the oven and allow them to cool for at least 3 to 4 minutes on the baking sheet. To cool completely, transfer the cookies to a wire rack.
Notes:
Store the cookies in an airtight container for up to 3 days.
To amp up the coconut flavor of the cookies, you can add half a tsp coconut extract.
Don’t worry if the cookies appear tall once you remove them from the oven because they will still set as they cool.
Nutrition Facts:
Serving Size: 1 Cookie, Serves: 30
Amount Per Serving: Calories 130 | Total Fat 6.7g 9% | Cholesterol 17.9mg 6% | Sodium 96.6mg 4% | Total Carbohydrate 16.2g 6% | Sugars 8.7g | Protein 1.5g 3% | Vitamin A6% | Vitamin C0%
Ingredients
- 6 oz cream cheese, room temperature
- 3/4 c. butter, room temperature
- 1 c. light brown sugar
- 1/2 c. granulated sugar
- 2 tsp vanilla
- 1/2 tsp kosher salt
- 1/2 tsp baking soda
- 2 1/4 c. all-purpose flour
- 2 c. sweetened flaked coconut
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees F.
Step 2: With parchment paper, line a baking sheet and set aside.
Step 3: Place the cream cheese and butter in a bowl of a stand mixer fitted with the paddle attachment and mix on medium speed until smooth.
Step 4: Stir in the sugars for a minute more.
Step 5: Add in the vanilla, salt, and baking soda. Mix well until smooth, scraping the sides of the bowl if needed.
Step 6: Adjust the mixer on low. Add in the flour and mix until just combined.
Step 7: Fold in the coconut until incorporated but make sure to not over mix.
Step 8: Onto the prepared cookie sheet, drop scoops of cookie dough using a medium cookie scoop.
Step 9: Place inside the preheated oven and bake for about 10 to 12 minutes until the edges are golden and the tops are just set. We don’t want to over bake the cookies.
Step 10: Remove the cookies from the oven and allow them to cool for at least 3 to 4 minutes on the baking sheet. To cool completely, transfer the cookies to a wire rack.
Notes
Store the cookies in an airtight container for up to 3 days. To amp up the coconut flavour of the cookies, you can add half a tsp coconut extract. Don’t worry if the cookies appear tall once you remove them from the oven because they will still set as they cool.
