Coconut Cream Cheese Cookies

january-040

I was hungry for some cookies but after paging through countless recipes I still was undecided as to which recipe to make. I wanted to bake up something simple, that tasted great and used up ingredients I already had on hand. Not having much time to bake, I did not want a recipe that was too labor intensive today, rather I needed a quick recipe that I could whip up and chill until I had to bake the cookies later.

I was so impressed by the results of my Cream Cheese Chocolate Chip Cookie recipe that I decided to play around with it a bit. I really liked the chewiness and richness that the cream cheese added to my traditional cookie recipe, the changes in taste and texture were subtle yet noticable.  After diggin in my freezer, I decided that this would be the perfect time to use up my bag of coconut in some cookies.

I am very pleased with the results. These baked up rich and flavorful with a wonderful coconut flavor. They kept their shape well with a slightly crisp exterior that gives way to a soft and chewy interior. I highly recommend chilling the dough at least 30 minutes. The incorporation of cream cheese in the dough keeps it very soft unless chilled which will lead to cookies that spread while baking and thus resulting in thinner and possibly crisper cookies. If that is your thing then feel free to experiment with chilled vs. unchilled dough.

Next time I will add some toasted pecans and toffee pieces to the dough. I think that those ingredients will push these over the edge into greatness! I can’t wait to make these again.

I rate this recipe an 8.5

Coconut Cream Cheese  Cookies
adapted from America’s Test Kitchen

2 cups plus 3 Tbsp all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
12 Tbsp (1 1/2 sticks) unsalted butter, melted & cooled until room temp
5-6 oz. cream cheese softened
1 cup brown sugar, packed
1/2 cup granulated sugar
2 tsp vanilla extract
2 cups coconut toasted

*I chilled the dough overnight before baking, which I recommend.

Adjust oven racks to upper & lower -middle positions & heat oven to 325. Line a large rimmed baking sheet with parchment paper. Spread coconut evenly on baking sheet.

Once oven is preheated place coconut in oven. Bake for 10-20 minutes stirring every 5 minutes for even toasting. Remove from oven when light brown. Do NOT burn. Remove from oven. Allow to cool completely before adding to dough.

Re-line cookie sheets with parchment paper.

Whisk dry ingredients together; set aside.With electric mixer, or by hand.january-048
Mix butter and cream cheese together with a mixer until smooth. Add sugars and beat until thoroughly combined.
Beat in vanilla until combined.
Add dry ingredients & beat at low speed just until combined. Stir in cooled coconut. Chill dough overnight. OR

Drop dough onto parchment lined baking sheets and bake for 12-14 minutes or until edges are set and bottoms are light brown. Do NOT overbake!

Cool cookies on sheets until able to lift without breaking and place on wire rack to cool.

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19 thoughts on “Coconut Cream Cheese Cookies

  1. OH my!!! With your suggestion of nuts in them and a subtle drizzle of chocolate on top……*thunk*…..ohhh I just passed out. Great recipe BB…I am making these FOR SURE!!!

  2. BB, I have the cc cream cheese cookies at the top of my list, but now you go and do these and I’ll have a hard time deciding. I made a coconut cookie a month or two ago using a white cake mix and they were SO good, but now I’ll have to try these and see. Love the idea of nuts and toffee. I’m trying to be good and darn it all–I have everything to make these. All the goodies I’ve made from you have always been really good. Thanks!

  3. Those cookies look amazing! Cream cheese and coconut are two of my favorite things. I have never heard of cream cheese in a cookie but how could that be bad? I am so excited to try these!

  4. i love cream cheese in cookie dough. it gives a hint of extra flavor that most people cannot detect but know they are very yummy.

    i don’t know if you ever made rugelah before, but that has cream cheese in the dough if you ever wanted to give it a go.

  5. These look perfect. I love the cream cheese addition, so I’ll bet they taste absolutely fabulous.

    Stephanie — Rugelach are one of my favorite Christmas treats…

  6. So many great recipes on your site (as you can tell by the crazy amount of comments I have just left…) I am going to add your site to the “blogs to check out” section of my blog… Hope that is ok! Love your site!

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