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
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.
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.
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
Brown Butter Dubai Pistachio Chocolate Chip Cookie Bars 
Time: 45 minutes | 
Servings: 12 
1 cup salted butter
