Description
Coconut Cream Cheese Cookies
You Will Need:
1/2 cup butter, softened
8 oz cream cheese
3 tbsp honey
2 cups flour
1/2 tsp coconut extract
1 cup desiccated coconut
Instructions:
Preheat oven to 350°F (175°C). Line a baking tray.
Mix butter, cream cheese, and honey until smooth.
Add coconut extract and flour, mixing into a dough.
Scoop onto tray and bake for 12–14 minutes.
Sprinkle with desiccated coconut before serving.
Honey adds a touch of sweetness! Would you give this twist a try?
#HoneyCoconutCookies
Step-by-Step Guide
1. Prep: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Cream Wet Ingredients: In a large bowl, use an electric mixer to beat the softened butter and cream cheese together until completely smooth and creamy, about 2-3 minutes. Add the honey and coconut extract, and beat again until fully incorporated.
3. Incorporate Dry Ingredients: Gradually add the flour to the wet mixture, mixing on low speed just until a soft, cohesive dough forms. Avoid overmixing.
4. Portion Dough: Using a cookie scoop or tablespoon, portion the dough into 1-inch balls. Place them on the prepared baking sheet, spacing them about 2 inches apart as they will spread slightly.
5. Bake: Bake for 12-14 minutes, or until the edges are just beginning to turn a light golden brown. The centers will still look soft.
6. Cool & Finish: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. While still warm, generously sprinkle the tops with desiccated coconut.
Serving Suggestions
These elegant cookies pair beautifully with a cup of herbal tea or strong coffee. For a dessert platter, serve them alongside fresh berries or a scoop of mango sorbet. They also make a delightful gift when packaged in a decorative tin.
How-to Summary
To make Coconut Cream Cheese Cookies, first cream softened butter, cream cheese, honey, and coconut extract. Mix in flour to form a dough, scoop into balls, and bake at 350°F for 12-14 minutes. Finish by sprinkling with desiccated coconut after baking.
Frequently Asked Questions
Can I use coconut flour instead of all-purpose flour?
No, coconut flour is highly absorbent and cannot be substituted 1:1. Using it here would create a dry, crumbly dough. Stick to all-purpose flour for this recipe.
My dough is very sticky. What should I do?
This is normal due to the cream cheese. Chill the dough for 20-30 minutes before scooping. You can also lightly flour your hands or the scoop to make portioning easier.
Can I use sweetened shredded coconut instead of desiccated?
Yes, but note that sweetened coconut is moister and will make the topping chewier. Desiccated coconut provides a lighter, crispier texture.
How should I store these cookies?
Store in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. The cream cheese means they are best kept cool.
Can I freeze the cookie dough?
Absolutely. Portion the dough balls, freeze on a tray, then transfer to a freezer bag. Bake from frozen, adding 1-2 extra minutes to the baking time.
Common Mistakes to Avoid
- Using cold cream cheese or butter: This will prevent proper creaming, leading to dense cookies. Ensure both are fully softened at room temperature.
- Overmixing after adding flour: Mix just until the flour disappears. Overworking develops gluten, resulting in tough cookies.
- Overbaking: The cookies are done when the edges are lightly golden. They will continue to set as they cool on the sheet.
- Adding coconut topping before baking: The coconut will burn. Always add it after the cookies come out of the oven.
Conclusion
These Coconut Cream Cheese Cookies offer a sophisticated twist on a classic, with a tender, rich texture and a delightful tropical flair from the honey and coconut. By following the detailed steps and avoiding common pitfalls, you can create an impressive treat that is both simple to make and unforgettable to taste. Perfect for any occasion, they are sure to become a new favorite in your baking repertoire.
