Description
Delightfully chewy Coconut Cream Cheese Cookies that combine rich cream cheese and buttery textures with the tropical sweetness of flaked coconut. Perfectly golden at the edges and soft in the center, these cookies offer a unique twist on traditional sugar cookies with a hint of vanilla and a perfect balance of sweetness.
Ingredients
Scale
Wet Ingredients
- 6 ounces cream cheese, room temperature
- 3/4 cup butter, room temperature
- 2 teaspoons vanilla extract
Sugars
- 1 cup light brown sugar
- 1/2 cup granulated sugar
Dry Ingredients
- 1/2 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 2 1/4 cups all-purpose flour
Add-ins
- 2 cups sweetened flaked coconut
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set it aside; this will prevent the cookies from sticking and help with easy cleanup.
- Cream butter and cream cheese: In a stand mixer fitted with the paddle attachment, blend the cream cheese and butter together on medium speed until the mixture is smooth and fully combined.
- Add sugars and vanilla: Incorporate the light brown sugar and granulated sugar into the mixer bowl. Mix for another minute until the mixture is fluffy. Then add the vanilla extract, kosher salt, and baking soda, continuing to mix until smooth. Be sure to scrape down the sides of the bowl to ensure everything is evenly incorporated.
- Incorporate flour and coconut: Set the mixer to low speed and gradually add the all-purpose flour until just combined. Avoid overmixing to maintain tender cookies. Fold in the sweetened flaked coconut evenly throughout the dough.
- Portion the dough: Using a medium-sized cookie scoop (about 2 tablespoons), drop rounded scoops of dough onto the prepared cookie sheet, spacing them adequately to allow for spreading during baking.
- Bake the cookies: Bake in the preheated oven for 10-12 minutes, or until the edges turn golden and the tops are just set. Be careful not to overbake to keep the cookies soft and chewy.
- Cool the cookies: Once baked, let the cookies cool on the baking sheet for 3-4 minutes. Then transfer them to a wire rack to cool completely before serving or storing.
Notes
- Make sure the cream cheese and butter are at room temperature to ensure smooth mixing and a tender cookie texture.
- Do not overmix the dough after adding flour to prevent tough cookies.
- Sweetened flaked coconut can be toasted slightly before adding for a deeper flavor, but this step is optional.
- The cookies can be stored in an airtight container at room temperature for up to 5 days or frozen for longer storage.
- If desired, use parchment paper or silicone baking mats to avoid sticking and promote even baking.
