Coconut Cream Cheese Cookies 🍪🥥🧀
Soft, Chewy & Loaded with Coconut Flavor!
🔥 Prep Time: 15 minutes (+ chilling)
🔥 Cook Time: 12-14 minutes
🔥 Total Time: ~1 hour (plus chilling)
🍪 Yield: ~24 cookies
Ingredients
- 2 cups + 3 tbsp all-purpose flour 🍚
- ½ tsp baking soda 🥄
- ½ tsp salt 🧂
- 12 tbsp (1½ 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 🥥
Instructions
1️⃣ Toast the Coconut
- Preheat oven to 325°F (163°C).
- Spread 2 cups of shredded coconut evenly on a baking sheet.
- Toast for 10-20 minutes, stirring every 5 minutes until golden brown.
- Let cool completely before using.
2️⃣ Prepare the Dough
- In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
- In a large mixing bowl, beat butter and cream cheese together until smooth.
- Add brown sugar, granulated sugar, and vanilla extract. Mix until light and fluffy.
- Gradually add the dry ingredients to the wet mixture, stirring just until combined.
- Fold in the cooled toasted coconut.
3️⃣ Chill & Bake
- Cover and chill the dough overnight (or at least 2 hours for best texture).
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Drop rounded tablespoons of dough onto the sheets, spacing them 2 inches apart.
- Bake for 12-14 minutes, or until the edges are set and lightly golden.
- Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Pro Tips for the Best Cookies
✔ Chilling is key! This prevents spreading and enhances the flavors.
✔ For extra coconut flavor, add a ¼ tsp coconut extract to the dough.
✔ Make ahead: Dough can be stored in the fridge for up to 3 days or frozen for 3 months.
✔ Storage: Keep cookies in an airtight container for up to 5 days (or freeze for longer storage).
These cookies are soft, chewy, and bursting with coconut goodness—perfect for any coconut lover! 🥥🍪
#CoconutCookies #CreamCheeseCookies #HomemadeBaking
