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
Scale
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.
