If you have a soft spot for tender, flavorful treats that melt in your mouth, then the Coconut Cream Cheese Cookies Recipe will quickly become one of your absolute favorites. These delightful cookies marry the rich creaminess of cream cheese with the tropical sweetness of shredded coconut, creating a cookie that is both soft and subtly chewy. Perfectly balanced with a hint of vanilla and just the right amount of sugar, this cookie is a sunshiny bite of joy that’s easy to make and impossible to resist.
Ingredients You’ll Need
Gathering these simple, yet essential ingredients is the first step to baking a batch of cookies bursting with flavor and perfect texture. Each component plays a crucial role in balancing richness, sweetness, and that signature coconut bite.
- Unsalted butter (½ cup): Adds a creamy richness and tender crumb to the cookies.
- Cream cheese (4 ounces): Brings moistness and a subtle tang that lifts the cookie’s flavor.
- Granulated sugar (1 cup): Sweetens evenly and ensures the cookies brown beautifully.
- Large egg (1): Binds all ingredients while contributing to structure and softness.
- Vanilla extract (1 teaspoon): Enhances the overall flavor with warm, inviting notes.
- Coconut extract (½ teaspoon, optional): Amplifies the coconut flavor for extra tropical goodness.
- All-purpose flour (1½ cups): Provides the foundation and shape for the cookie dough.
- Baking powder (½ teaspoon): Helps the cookies lift gently for a soft, light texture.
- Salt (¼ teaspoon): Balances the sweetness and intensifies the other flavors.
- Sweetened shredded coconut (1½ cups): Offers chewy texture and that beloved coconut taste in every bite.
How to Make Coconut Cream Cheese Cookies Recipe
Step 1: Prepare Your Workstation and Ingredients
Begin by preheating your oven to 350°F (175°C) and lining two baking sheets with parchment paper to prevent sticking and ensure an even bake. Make sure your butter and cream cheese are softened to room temperature for easy mixing; this will help you achieve that perfectly light and fluffy dough texture.
Step 2: Cream Butter, Cream Cheese, and Sugar
In a large bowl, beat the softened butter and cream cheese together with the sugar until the mixture turns pale and fluffy. This step is essential for creating a tender cookie — it traps air and sets the stage for melt-in-your-mouth softness.
Step 3: Add Egg and Flavorings
Mix in the egg, vanilla extract, and if you’re feeling adventurous, the coconut extract. These ingredients work their magic by blending seamlessly into the batter and adding layers of flavor that complement the coconut perfectly.
Step 4: Combine Dry Ingredients
Whisk together the flour, baking powder, and salt in a separate bowl. This ensures your leavening and seasoning are evenly distributed, which prevents any bitter or salty pockets in the cookies.
Step 5: Mix Wet and Dry Ingredients
Gradually add the dry mixture into the wet one, stirring gently just until combined. Overmixing can make cookies tough, so be gentle! Then fold in the shredded coconut for that delightfully chewy texture and tropical flavor.
Step 6: Shape and Bake
Drop tablespoon-sized scoops of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for gentle spreading. Bake for 10 to 12 minutes, watching for lightly golden edges and centers that are set but still soft. Let the cookies cool on the sheet for five minutes before transferring them to a wire rack to finish cooling. This brief cooling helps them firm up without losing softness inside.
How to Serve Coconut Cream Cheese Cookies Recipe
Garnishes
For a little extra flair, sprinkle a bit of toasted shredded coconut on top just after baking—it adds a lovely nutty crunch and golden color. You can also drizzle melted white chocolate or dust with powdered sugar for a festive touch that makes these cookies extra special.
Side Dishes
These cookies pair wonderfully with a hot cup of coffee or spicy chai tea, as the creamy coconut flavor balances the boldness of your drink. They also make a charming dessert alongside fresh tropical fruit or a scoop of vanilla ice cream for a truly indulgent treat.
Creative Ways to Present
Stack them in a pretty jar tied with a ribbon for gifting, or arrange them on a dessert platter alongside mini muffins and fresh berries for a tropical-themed brunch. You can even sandwich two cookies together with a dollop of whipped cream or coconut frosting to impress your guests!
Make Ahead and Storage
Storing Leftovers
Keep these cookies fresh by storing them in an airtight container at room temperature for up to five days. The cream cheese keeps them moist and soft, so you won’t have to worry about them drying out quickly.
Freezing
You can freeze these cookies after they’ve cooled completely. Place them in a single layer on a baking sheet, freeze until firm, then transfer to a freezer-safe container or bag. They’ll keep well for up to three months and thaw beautifully at room temperature.
Reheating
If you want to enjoy them warm, pop the cookies in a preheated oven at 300°F (150°C) for about 5 minutes or microwave individually for 10 to 15 seconds. This revives their soft texture and enhances that fresh-baked flavor we all love.
FAQs
Can I use light cream cheese instead of full fat?
Yes, but keep in mind that full-fat cream cheese gives the best texture and flavor. Light versions can make the cookies a bit less creamy and may affect how they hold together.
Is shredded coconut necessary, or can I use flaked coconut?
Shredded coconut works best for texture, giving you soft, chewy little bursts in every bite. Flaked coconut tends to be larger and drier, which may change the cookie’s texture slightly.
Can I make these cookies dairy-free?
You can experiment with dairy-free butter and cream cheese substitutes, but the texture might differ from the original. Using full-fat dairy-free alternatives will yield the closest results.
What if I don’t have coconut extract?
No worries! The shredded coconut and vanilla extract alone provide plenty of coconut flavor, but adding coconut extract intensifies the tropical notes if you want that extra pop.
Can I make the dough ahead of time?
Absolutely! You can refrigerate the dough wrapped tightly for up to 24 hours before baking, which can actually help the flavors meld and improve texture.
Final Thoughts
If you’re ready for a cookie that’s soft, flavorful, and wonderfully unique, this Coconut Cream Cheese Cookies Recipe will not disappoint. It’s an easy way to bring a little tropical sunshine into your kitchen, and once you try it, you’ll be reaching for it again and again. Happy baking, and even happier snacking!
Print
Coconut Cream Cheese Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delightfully soft and tender Coconut Cream Cheese Cookies that blend the richness of cream cheese and butter with the tropical flavor of shredded coconut. These easy-to-make cookies feature a slight crisp on the edges with a melt-in-your-mouth center, perfect for dessert or an afternoon treat.
Ingredients
Wet 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)
Dry Ingredients
- 1½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
Additional
- 1½ cups sweetened shredded coconut
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and prepare two baking sheets by lining them with parchment paper to prevent sticking.
- Cream Butter, Cream Cheese, and Sugar: In a large mixing bowl, use a mixer to cream together the softened butter, cream cheese, and granulated sugar until the mixture is light and fluffy, which helps give the cookies their tender texture.
- Add Eggs and Extracts: Beat in the egg, vanilla extract, and optional coconut extract until the mixture is smooth and well combined, infusing the dough with rich flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to ensure even distribution of the leavening and seasoning.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing gently just until combined to avoid overworking the dough and keeping the cookies tender.
- Fold in Coconut: Carefully fold in the shredded coconut, incorporating it evenly throughout the dough to add texture and tropical flavor.
- Portion Dough: Drop tablespoon-sized scoops of cookie dough onto the prepared baking sheets, spacing each about 2 inches apart to allow for spreading during baking.
- Bake: Place the baking sheets in the preheated oven and bake for 10–12 minutes, or until the cookie edges turn lightly golden and the centers appear set but still soft.
- Cool Cookies: Let the cookies cool on the baking sheets for 5 minutes to finish setting, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- For a crispier edge, extend the baking time by 1–2 minutes but watch carefully to avoid overbaking.
- Optionally roll the dough balls in extra shredded coconut before baking for enhanced texture and coconut flavor.
- Store the cooled cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
