These White Chocolate Coconut Cream Cheese Cookies are loaded with white chocolate, crispy on the outside, chewy on the inside and packed with rich flavor.
This is the type of cookie my husband likes…you have white chocolate, coconut and a crispy-chewy texture. Baking cream cheese right into the dough keeps the texture soft in the center, but the edges crisp up so everyone’s a winner.
They are really quite unassuming looking…but I have to say, quiet cookies are usually the best cookies. Add too many fancy drizzles, candies or sprinkles and it’s like you’re trying to cover up something. They’re like cookie make-up.
These guys are just sitting in the corner waiting around for you to come to your senses and choose them. Sure, have your fun with sprinkles, but we all know you just want a delicious cookie that you can eat in your elastic pants and feel happy about. These cookies are a more “long term relationship”, not a fling. They want you to take them home to meet mom. And you should.
White Chocolate Coconut Cream Cheese Cookies
- Prep Time: 10 minutes
- Chill Time: 2 hours
- Cook Time: 12 minutes
- Total Time: 2 hours 22 minutes
- Yield: 24 cookies 1x
- Category: Cookies
- Method: Oven
- Cuisine: Dessert
Description
Crispy on the outside and chewy on the inside and boasts a flavor fusion that’s utterly irresistible.
Ingredients
- 6 tablespoons butter, room temperature
- 3 ounces cream cheese, room temperature
- 3/4 cup light brown sugar
- 1 egg + 1 egg yolk
- 1 teaspoon vanilla
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2 1/4 cups all-purpose flour
- 1 cup shredded sweetened coconut
- 1 cup white chocolate chips
Instructions
- In a medium-sized bowl, combine butter, cream cheese, and sugar and mix with paddle attachment on medium speed for 2 minutes.
- Add in egg and yolk, vanilla, salt, and baking soda and continue mixing until combined.
- Turn mixer to low and add in flour, mixing until just incorporated.
- Add in coconut and white chocolate.
- Chill dough for at least 2 hours or overnight.
- When ready to bake cookies, preheat the oven to 350°F and line a baking sheet with parchment paper.
- Using a medium (2- tablespoon sized) cookie scoop, place dough 2 inches apart on the prepared baking sheet.
- Bake cookies for 10-12 minutes until edges are golden and centers are set.
- Allow cookies to cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely.
Notes
Store cookies airtight at room temperature for up to 3 days for best freshness.
Freeze cookies airtight for up to 2 months. Thaw at room temperature.
I can’t find the dang recipe!
Delicious
These cookies were tasteless.
My cookies came out dry and like a ball. I’m thinking it needs some granulated sugar…any advice?
When you measured the flour did you spoon the flour into the measuring up, or scoop it? If you scooped it, it tends to pack the flour, resulting in adding too much inadvertently.
I used the spoon method….still dry & tasteless.
I was so excited to make these but they turned out really dry? I followed the recipe EXACTLY but they just didn’t cook the way they should have…… I was hoping for a chewy gooey cookie. We still ate them but they were not my favorite cookie.
I am very interested in these cookies.. but when I went to the Imperial Sugar website the page that has them has no instructions and also they’re not in the list to be able to be printed. Is there any chance of the instructions coming back or a place I can find them?
very weird! I will check this out and get it fixed!