Coconut Cream Cheese Cookies
Coconut Cream Cheese Cookies have everything you're looking for! Made with shredded coconut, cream cheese and butter, they're totally addictive and will forever damage your self-control.
Servings: 35 cookies
Calories: 72kcal
Equipment
- 1 Baking sheet
- Parchment paper
Ingredients
- 6 tablespoon butter
- 4 tablespoon cream cheese
- ¾ cup sugar
- ¾ cup all-purpose flour
- 1 ¼ cup unsweetened shredded coconut
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F, rack in the middle.
- In a food processor, add butter, cream cheese, sugar, all-purpose flour, unsweetened shredded coconut and vanilla extract.
- Pulsate until ingredients are combined and dough is formed.
- Line a baking sheet with parchment paper, or a silicone mat.
- Scoop ½ tablespoon of dough and, with your hands, shape it into a ball. Place in the lined baking sheet, each one about 1 inch apart. Repeat until there’s no dough left.
- Bake for 13 minutes, or until edges are lightly golden.
- Let the cookies cool for 2 minutes on the baking sheet before placing them on a cooling rack.
Video
Notes
If you’re making without a food processor: combine butter and cream cheese with the help of a fork or pastry cutter. Add sugar, all-purpose flour, unsweetened shredded coconut, salt and vanilla extract and mix until dough is formed. You can also use a stand mixer.
Don’t overmix the dough: mix it just until ingredients are combined and there are no dry spots left.
Don’t over bake these cookies, or they won’t be soft and chewy! Take them out of your oven when the edges look just golden.
Nutrition
Serving: 1g | Calories: 72kcal | Carbohydrates: 7g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 7mg | Sodium: 39mg | Potassium: 24mg | Fiber: 1g | Sugar: 5g | Vitamin A: 82IU | Vitamin C: 0.05mg | Calcium: 4mg | Iron: 0.2mg
