Yesss—Coconut Cream Cheese Cookies are soft, chewy, slightly tangy, and full of rich coconut flavor. Here’s a dreamy recipe that delivers the perfect texture and tropical flavor combo:
Coconut Cream Cheese Cookies
Ingredients:
• ½ cup (1 stick) unsalted butter, softened
• 4 oz cream cheese, softened
• 1 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• ½ tsp coconut extract (optional but highly recommended)
• 1½ cups all-purpose flour
• ½ tsp baking powder
• ¼ tsp baking soda
• ¼ tsp salt
• 1½ cups sweetened shredded coconut
Instructions:
1. Preheat oven:
Set oven to 350°F (175°C). Line baking sheets with parchment paper.
2. Make the dough:
In a large bowl, cream together the butter, cream cheese, and sugar until light and fluffy (about 2–3 minutes).
Beat in the egg, vanilla, and coconut extract until well combined.
3. Mix dry ingredients:
In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add to the wet ingredients, mixing until just combined.
4. Add coconut:
Fold in the shredded coconut with a spatula or mixer on low.
5. Scoop & bake:
Scoop tablespoon-sized portions of dough onto prepared baking sheets, leaving space in between (they spread slightly).
Bake for 10–12 minutes, until the edges are just lightly golden and centers are soft.
6. Cool:
Let cookies cool on the pan for a few minutes before transferring to a wire rack.
Tips & Variations:
• For extra coconut love: roll dough balls in more shredded coconut before baking.
• Add white chocolate chips for a coconut-macadamia vibe.
• Store in an airtight container for up to 5 days—or freeze the dough for future cookie cravings.
Want to make them gluten-free or low sugar? I can tweak it!