Coconut Cream Cheese Cookies
Soft, chewy, and bursting with toasted coconut goodness!
If you’re a fan of soft-baked cookies with a tropical twist, you’re going to fall in love with these Coconut Cream Cheese Cookies. They’re delightfully chewy thanks to a dreamy combo of cream cheese and melted butter, with toasty coconut folded right in for flavor and texture in every bite.
Whether you’re baking for a cozy night in or planning treats for a cookie exchange, these are guaranteed to wow your taste buds!
Ingredients
- 2 cups + 3 tbsp all-purpose flour
- ½ tsp baking soda
- ½ tsp salt
- 12 tbsp (1.5 sticks) unsalted butter, melted & cooled
- 5–6 oz cream cheese, softened
- 1 cup packed brown sugar
- ½ cup granulated sugar
- 2 tsp vanilla extract
- 2 cups toasted coconut, cooled
Instructions
Step 1: Toast the Coconut
Preheat oven to 325°F (160°C).
Spread the shredded coconut in an even layer on a baking sheet and toast for 10–20 minutes, stirring every 5 minutes. You’re looking for a light golden brown color and nutty aroma.
Let it cool completely before mixing into the dough.
Step 2: Mix the Dry Ingredients
In a bowl, whisk together the flour, baking soda, and salt. Set aside.
Step 3: Make the Creamy Base
In a large mixing bowl, beat together the melted butter and cream cheese until smooth and creamy.
Add both brown sugar and granulated sugar, followed by the vanilla extract. Mix until well combined.
Step 4: Combine the Dough
Slowly add the dry ingredients into the wet mixture. Mix until just combined—don’t overmix!
Fold in the cooled, toasted coconut until evenly distributed.
Step 5: Chill the Dough
Cover and refrigerate the cookie dough overnight. This step helps the flavors meld and ensures thick, chewy cookies with golden edges.
Step 6: Bake to Perfection
Preheat your oven to 350°F (175°C).
Drop the chilled dough by rounded tablespoons onto parchment-lined baking sheets.
Bake for 12–14 minutes, or until the edges are set and the centers are slightly soft—they’ll continue baking on the sheet.
Step 7: Cool & Enjoy
Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack. Serve warm or store in an airtight container for up to 5 days.
Cookie Cravings Info
- Prep Time: 20 minutes (plus overnight chill)
- Bake Time: 12–14 minutes
- Yield: About 24 cookies
- Texture: Soft, chewy, coconut-kissed
- Storage: Airtight container, up to 5 days
Tips & Variations
- Add a drizzle: White chocolate or dark chocolate drizzle takes these cookies to another level.
- Tropical twist: Stir in chopped macadamia nuts or dried pineapple for extra island flair.
- Extra soft: Don’t skip the chill time! It keeps the cookies thick and prevents spreading.
These Coconut Cream Cheese Cookies are what cozy, beachy dessert dreams are made of. One bite and you’ll be hooked on their soft centers, golden edges, and that irresistible coconut crunch. Bake a batch and see why these deserve a permanent spot in your cookie rotation!
Happy baking and cookie munching!
