Coconut Cream Cheese Cookies
Coconut Cream Cheese Cookies
I feel like the title for these cookies speaks to how delicious they are so I don’t need to describe them. More interesting is my guest feature on this post: Miss Kelly Chessman! I was out in Vancouver for work in December and Kelly invited me over and we baked cookies. Kelly is an A+ baker, even though she doesn’t have a lot of baking tools. To all my novice bakers out there one easy thing you should buy is both dry and wet measuring cups. A wet measuring cup is tempered glass that can be used for oil, milk, water, eggs, etc. And the dry cups are usually plastic and used for sugar and flour. Baking is a science and accurate measurements are important for starting.
Special guest Kelly Chessman 💗
INGREDIENTS
3/4 cup unsalted butter, room temperature
170 grams (6 oz.) cream cheese, room temperature
1 cup brown sugar
1/2 cup granulated sugar
2 tsp. vanilla extract
2 & 1/4 cups all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
2 cups sweetened flaked coconut
YIELD
30 cookies
TIME
Prep - 15 minutes
Bake - 12 minutes
TOOLS
2 bowls
Stand or hand mixer
Baking sheets and cooling racks
DIRECTIONS
Preheat oven to 350 degrees F. Line baking sheets with parchment paper or silicone mats.
In a large bowl beat cream cheese and butter together with a hand or stand mixer until you’ve gotten all the lumps out and the mixture is smooth.
Add in both sugars and beat for a minute. Mix in vanilla.
In a separate bowl, mix flour, baking soda, and salt. Add the dry ingredients to the bowl with the wet ingredients and mix by hand until combined. Last add in coconut and mix until just combined.
Use a cookie scoop or tablespoon to scoop dough onto prepared baking sheet. Flatten out slightly with your hand.
Bake for 10-12 minutes until cookies are golden at the edges. They may not be fully set yet so allow them to cool for 5 minutes on the sheet before transferring to a wire rack to cool completely.
Recipe adapted from Cookies and Cups.
