Description

These Coconut Cream Cheese Cookies are soft, chewy, and bursting with rich coconut flavor. Made with creamy cream cheese, shredded coconut, and a hint of vanilla, these delightful cookies offer a perfect balance of sweetness and texture. Optional white or semi-sweet chocolate chips add an extra layer of indulgence. Ideal for dessert or a special snack, this recipe yields 24 delicious servings.

Ingredients

Scale

Main Ingredients

8 oz cream cheese, softened
½ cup unsalted butter, softened
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 ½ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
1 ½ cups shredded coconut (sweetened or unsweetened)

Optional Ingredients

1 tablespoon coconut extract (optional, for extra coconut flavor)
½ cup white chocolate chips or semi-sweet chocolate chips (optional)

Cook Mode Prevent your screen from going dark

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking and to ensure even baking.
Prepare the Dough Base: In a large mixing bowl, beat together the softened cream cheese, unsalted butter, and granulated sugar until the mixture becomes smooth and creamy, forming the base of your cookie dough.
Incorporate Wet Ingredients: Add the egg and vanilla extract to the creamy mixture, along with the coconut extract if using for enhanced flavor. Beat thoroughly until fully combined and uniform.
Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures the raising agent and salt are evenly distributed.
Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined to avoid overworking the dough which can toughen the cookies.
Add Coconut and Optional Chips: Fold in the shredded coconut and the chocolate chips of choice (white or semi-sweet), distributing them evenly throughout the dough for texture and flavor.
Shape Cookies: Using a tablespoon or cookie scoop, form dough balls and place them about 2 inches apart on the prepared baking sheets to allow room for spreading.
Flatten Dough: Gently press down each dough ball with the back of a spoon or your fingers to create a uniform cookie shape and facilitate even baking.
Bake: Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden while the centers remain soft and chewy.
Cool: Allow cookies to cool on the baking sheets for 5 minutes to set before transferring them to a wire rack to cool completely, ensuring they hold their shape and achieve the perfect texture.
Serve: Enjoy these soft and chewy coconut cream cheese cookies as a delightful snack or dessert, perfect for any occasion.

Notes

For more pronounced coconut flavor, be sure to add the optional coconut extract.
You can use either sweetened or unsweetened shredded coconut according to your preference.
White or semi-sweet chocolate chips are optional but add a sweet, melty contrast to the coconut.
Make sure both the butter and cream cheese are softened to room temperature for easier mixing and smoother dough consistency.
Cookies may appear slightly underbaked in the center when removed; they will firm up as they cool.
Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Prep Time: 20 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American