Coconut Cream Cheese Cookies 🍪🥥
Buttery, chewy, and kissed with toasted coconut—these Coconut Cream Cheese Cookies are a tropical dream in cookie form! The cream cheese adds a tender, melt-in-your-mouth texture, while the toasted coconut brings out sweet, nutty notes that make every bite irresistible. These cookies are perfect for holidays, bake sales, or whenever your sweet tooth craves a little island-inspired magic.
Why You’ll Love These Cookies
- Soft and chewy thanks to cream cheese and brown sugar
- Toasted coconut adds amazing depth and crunch
- Make-ahead friendly—just chill the dough overnight
- No mixer required (if you’re up for a little whisking!)
Ingredients:
- 2 cups + 3 tbsp all-purpose flour
- ½ tsp baking soda
- ½ tsp salt
- 12 tbsp (1½ sticks) unsalted butter, melted and cooled
- 5–6 oz cream cheese, softened
- 1 cup packed brown sugar
- ½ cup granulated sugar
- 2 tsp vanilla extract
- 2 cups toasted coconut
Directions:
1. Toast the Coconut
Preheat your oven to 325°F (165°C). Spread the shredded coconut on a baking sheet and toast for 10–20 minutes, stirring every 5 minutes, until golden and fragrant. Let it cool completely—this step adds a deliciously nutty crunch!
2. Make the Dough
In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
In a large bowl, combine the melted butter and softened cream cheese. Mix until smooth and creamy. Add both sugars and vanilla extract, and stir until well blended.
Gradually add in the dry ingredients and mix just until combined. Fold in the cooled, toasted coconut.
3. Chill the Dough
Cover the dough and refrigerate overnight. This helps the flavors develop and prevents the cookies from spreading too much while baking.
4. Bake the Cookies
Preheat the oven to 350°F (175°C). Drop cookie dough by rounded tablespoons onto a parchment-lined baking sheet, spacing them about 2 inches apart.
Bake for 12–14 minutes, or until the edges are set and lightly golden. The centers may look a little soft—perfect for chewy cookies!
5. Cool & Serve
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. Enjoy them warm, or store in an airtight container once cooled.
Baking Tips:
- Want extra coconut flair? Press a pinch of toasted coconut on top of each dough ball before baking.
- For even baking, rotate the cookie sheet halfway through.
- These cookies freeze beautifully—just thaw and enjoy!
Chill Time: Overnight
Prep Time: 25 minutes (plus cooling)
Bake Time: 12–14 minutes per batch
Total Time: ~40 minutes active + overnight chill
Yields: ~24 cookies
Soft, golden, and coconut-kissed—these cookies are like a tropical getaway in dessert form! Let me know if you’d like a chocolate chip version or a drizzle of white chocolate on top.
