Coconut Cream Cheese Cookies are soft, rich and packed with coconut. These are such a delicious cookie, perfect for the coconut lover in your life!
Let me preface this post with the fact that I have been living quite the coconut moment lately. I don’t know if it’s the spring that makes me pull it out (dunno, makes no sense) or the fact that I am fully on Team Coconut (always and forever), but I have been living that coconut life lately. I made these Ridiculous Coconut Stuffed Brownies, these Treasure Cookies, and these Coconut Lime Cheesecake Bars all within the last month…which is quite a bold move when it comes to an ingredient that people either seem to love or hate. Like, I am automatically alienating about half of you from the recipe name alone. Probably not good business.
But I can’t help it, I love it.
AND I will tell you, if you aren’t onboard with coconut, these are probably not the cookies for you. And for anyone who asks if you can omit the coconut, well…I guess you can, but they will be an entirely different cookie, so proceed at your own risk.
But if you are still here with me, I assume you are also aboard the coconut train, which means you’re my people. Let’s make some cookies!
The dough is very, very simple. And, I will say this…if you aren’t a cream cheese person, it’s cool…you don’t actually TASTE the cream cheese in these. It just adds richness and helps with the soft texture.
You could even add some mini chocolate chips to these too…but I really like the simplicity of the buttery, rich flavor without chocolate in these. Gasp, I know.
Don’t over-bake these…the bottoms with get golden brown, and that’s when they’re done. They might even seem a little “tall” when you take them out of the oven, like they didn’t really spread…that’s ok. As they cool, they settle and all will be fine. Promise.
The crisp bottom, the soft top, the richness of the butter and coconut…total perfection.
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Coconut Cream Cheese Cookies
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 30 cookies 1x
- Category: Cookies
- Method: Oven
- Cuisine: American
Description
Soft, rich cookies, loaded with shredded coconut!
Ingredients
- 6 ounces cream cheese, room temperature
- 3/4 cup butter, room temperature
- 1 cup light brown sugar
- 1/2 cup granulated sugar
- 2 teaspoons vanilla
- 1/2 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 2 1/4 cups all purpose flour
- 2 cups sweetened flaked coconut
Instructions
- Preheat the oven to 350° F. Line a baking sheet with parchment paper and set aside.
- In the bowl of your stand mixer fitted with the paddle attachment mix the cream cheese and butter together on medium speed until combined and smooth. Add in both sugars and mix for an additional minute.
- Add vanilla, salt, and baking soda and continue mixing until smooth, scraping the sides of the bowl as necessary.
- Turn the mixer to low and mix in the flour until just combined. Finally add in the coconut, until evenly distributed without over mixing.
- Using a medium (2- tablespoon) sized cookie scoop, Drop the cookie dough onto the prepared cookie sheet. Bake for 10-12 minutes, or until the cookies are golden at the edges and just set on top. Don’t over bake.
- Allow the cookies to cool on the baking sheet for 3-4 minutes and then transfer to a wire rack to cool completely.
Notes
Store airtight for up to 3 days.
You can also add 1/2 teaspoon of coconut extract if you would like to amp up the coconut flavor.
The cookies might appear to not spread or be “tall” when you remove them from the oven. As they cool, they will relax and become a more “normal” height.
Nutrition
- Serving Size: 1 Cookie
- Calories: 130
- Sugar: 8.7 g
- Sodium: 96.6 mg
- Fat: 6.7 g
- Carbohydrates: 16.2 g
- Protein: 1.5 g
- Cholesterol: 17.9 mg
This looks so good! What a perfect flavor combination! Coconut is so satisfying!
These are AMAZING!!! Definitely making them again. I did half and half….with mini chocolate chips and without!
Great pictures Renee!!
I have made this recipe at least a half a dozen times now and every time I get rave reviews! and when I say there are no eggs in it they say they can’t believe it but the creaminess of it is wonderful! My friend’s daughter keeps saying will you please teach me how to make those! And she’s 8 years old
Awww!! I love hearing this!!
I just made these. They are wonderful! Took more time to bake, but every oven is different. I added mini chocolate chips and white chocolate chips and they are heaven. I also buzzes the coconut up in the food processor to make it less ‘stringy’ and used coconut and vanilla extract. Awesome!! Thanks!
Great adaptations!!
Have you tried making with coconut flour. I am looking for a substitute from regular flour to make them for Passover.
I haven’t… If you try it please report back!
Can I use unsweetened coconut?
You can, yes!
I made these cookies tonight & let me just say, they were amazing! It was my first time buying/using the coconut extract you recommended, and I’m really glad I did–added an extra kick to the cookies and made them smell amazing, too. I made half of the batch with mini semisweet chocolate chips and the other half without (to compare) but I loved both! Yum!
So glad you liked them!!
Did half and half with shaved almonds and coconut instead if only 2 cups of coconut. Baked a couple of extra minutes. Very tasty. I will reduce salt or use unsalted butter next time. Thanks.
Excellent recipe love it.
These are some of the best cookies I have ever had. I actually ate most of them. I used more cream cheese (threw the whole thing in) and it actually worked.
I only came across this cause it was right before payday and I had so much coconut and cream cheese but no eggs, and the grocery store is far from me just to go get eggs, so I had limited options on what to make. So glad I came across this recipe.
It says store tightly for 3 days. Can they be frozen for a longer time period?
Yes 🙂 They can be frozen airtight for up to a month!
I added chocolate chips to these and they are seriously the best cookies ever! Thanks for such a great recipe!