There’s just something endlessly delightful about Coconut Cream Cheese Cookies—each bite is plush, tender, and brimming with sweet coconut flavor that instantly transports you to a tropical daydream. Cream cheese brings an irresistible richness, while the coconut infuses every crumb with toasty, melts-in-your-mouth charm. These cookies are not only easy to whip up but guaranteed to disappear as quickly as you can bake them! If you’re looking for a soft, chewy treat with a hint of island allure and crave-worthy texture, this recipe will easily become your new go-to.
Ingredients You’ll Need
The ingredient list for Coconut Cream Cheese Cookies is refreshingly simple, but each component adds something truly special—whether it’s a pop of buttery richness, a sweet coconut blanket, or a tiny dash of vanilla that rounds everything out. Every item works together to create cookies that are as memorable as they are delicious.
- Unsalted butter: Brings silky richness and ensures the cookies bake up wonderfully soft.
- Cream cheese: The star ingredient, giving each cookie a creamy, tender texture and subtle tang.
- Granulated sugar: Lends sweetness and a hint of crispness to the edges.
- Light brown sugar: Adds a caramel note and keeps the cookies irresistibly chewy inside.
- Large egg: Binds the dough and adds moisture for a soft crumb.
- Vanilla extract: Enhances all the flavors with classic warmth.
- Coconut extract: Doubles down on that tropical coconut flavor for pure cookie bliss.
- All-purpose flour: Gives structure and helps the cookies hold their shape.
- Baking soda: Provides a gentle rise and a soft bite.
- Salt: Balances sweetness and makes all the flavors pop.
- Sweetened shredded coconut: Stars as both flavor and texture hero, creating delightfully chewy, coconutty bites.
How to Make Coconut Cream Cheese Cookies
Step 1: Prep Your Baking Sheets and Oven
Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper—not only does this prevent sticking, but it also makes for effortless cleanup. Prepping your equipment now lets you move seamlessly from mixing bowl to oven, so there’s no delay once your dough is ready.
Step 2: Cream Butter and Cream Cheese
In a large mixing bowl, beat together the softened unsalted butter and cream cheese until the mixture is completely smooth and creamy. This step is the foundation for that lush, tender texture that makes Coconut Cream Cheese Cookies so satisfying, so don’t rush it—the fluffier this blend, the lighter your cookies.
Step 3: Add Sugars and Cream Again
Next, add both the granulated sugar and packed light brown sugar. Beat the mixture until it’s light, fluffy, and noticeably paler in color. Take a moment to scrape down the sides of your bowl, ensuring every bit gets perfectly integrated. This creates those signature soft yet chewy centers.
Step 4: Incorporate Eggs and Extracts
Mix in the large egg, plus your vanilla and coconut extracts. Beating these in until combined creates a silky dough with a layered, complex aroma—don’t skip the coconut extract if you want that true Coconut Cream Cheese Cookies flavor popping through every bite!
Step 5: Combine the Dry Ingredients
Grab a separate bowl and whisk together the all-purpose flour, baking soda, and salt. Combining these separately ensures that your baking soda is evenly dispersed (which means perfectly baked, never patchy cookies). Gradually add this dry mixture to your wet ingredients, mixing just until combined—over-mixing at this stage can toughen the dough.
Step 6: Fold in Coconut
Gently fold in the sweetened shredded coconut. If you want to amp up the coconut flavor even more, try toasting some or all of the coconut before adding—it’s an optional but highly recommended twist that adds deep, nutty notes and irresistible golden bits throughout each cookie.
Step 7: Portion and Flatten
Scoop generous tablespoon-sized portions of dough onto your prepared baking sheets, leaving about two inches between cookies for spreading. Use your fingertips or the bottom of a glass to gently flatten each mound—just a little helps them bake evenly, keeping the centers tender without overbaking the edges.
Step 8: Bake and Cool
Slide your trays into the oven and bake for 10 to 12 minutes, until the edges are set and just lightly golden (the centers will look a little soft, and that’s perfect). Let the cookies cool on the baking sheet for five minutes, then transfer to a wire rack; this extra time allows them to finish setting up without getting dry. The hard part? Letting them cool long enough before sneaking that first bite!
How to Serve Coconut Cream Cheese Cookies
Garnishes
For a picture-perfect tray, you can sprinkle the fresh-baked Coconut Cream Cheese Cookies with a touch of extra toasted coconut or a dusting of powdered sugar. If you’re feeling extra fancy, a light drizzle of melted white chocolate can add a decadent finishing touch.
Side Dishes
Pair these cookies with a cold glass of milk, hot cocoa, or even a tropical iced tea for a refreshing contrast. They also shine alongside a fruit platter of fresh pineapple or mango, letting the coconut flavor stand out against bright, juicy sides.
Creative Ways to Present
Arrange your Coconut Cream Cheese Cookies on a rustic wooden board for a cozy, homey presentation, or stack them up in cellophane bags tied with ribbon for charming gifts. They’re also wonderful crumbled over a scoop of vanilla ice cream or layered into parfaits for a sundae bar with major wow-factor!
Make Ahead and Storage
Storing Leftovers
Store your Coconut Cream Cheese Cookies in an airtight container at room temperature; they’ll stay perfectly fresh and soft for up to four days. To keep them extra moist, tuck in a slice of bread alongside the cookies—the bread will dry out instead of your cookies, keeping everything deliciously tender.
Freezing
You can freeze both the baked cookies and unbaked dough balls for up to three months. For baked cookies, freeze in layers separated by parchment paper in an airtight container. For cookie dough, scoop and flatten the portions as usual, then freeze on a tray before transferring to a bag. Bake straight from frozen, tacking on an extra minute or two in the oven.
Reheating
If you love your Coconut Cream Cheese Cookies a little warm and gooey, just pop them in a 300°F oven for 3 to 5 minutes, or give them a quick zap in the microwave (about 10 seconds). This brings back their fresh-baked texture and makes the coconut perfume bloom all over again.
FAQs
Can I use unsweetened coconut instead of sweetened?
Absolutely! The cookies will be a bit less sweet and more “coconut-forward,” but the texture is still lovely. If you switch to unsweetened coconut, you might want to add an extra couple teaspoons of sugar to the dough.
Do Coconut Cream Cheese Cookies need to be refrigerated?
No, these cookies actually keep best at room temperature in a sealed container. The cream cheese is stabilized by baking, so there’s no need to refrigerate—unless your kitchen is particularly warm, then a cool pantry or fridge is a good choice to preserve freshness.
Can I make these gluten-free?
Definitely! Substitute a good-quality 1:1 gluten-free flour blend for the all-purpose flour. Just be sure to check your baking soda and other ingredients are certified gluten-free if needed.
How do I know when the cookies are done?
Look for lightly golden edges and slightly soft centers. The cookies will firm up as they cool, so resist overbaking—they should look a little underdone in the very middle right out of the oven.
What’s the secret to extra chewy Coconut Cream Cheese Cookies?
For the chewiest texture, be careful not to over-measure your flour and avoid over-baking. Including a touch of extra brown sugar or toasting the coconut can also amp up both flavor and chewiness in every bite.
Final Thoughts
If you’re searching for a new cookie favorite, Coconut Cream Cheese Cookies truly tick every box: unique, irresistibly soft, and filled with cozy coconut flavor. Pour a glass of something cold, share them with someone special—or simply treat yourself. These cookies are just waiting to become a cherished recipe in your home!
Print
Coconut Cream Cheese Cookies Recipe
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Indulge in the tropical flavors of these Coconut Cream Cheese Cookies. Soft and chewy, these cookies are packed with coconut goodness and a hint of cream cheese that will keep you coming back for more.
Ingredients
Cookie Dough:
- 1/2 cup unsalted butter (softened)
- 4 oz cream cheese (softened)
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar (packed)
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon coconut extract
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Additional Ingredient:
- 1 1/2 cups sweetened shredded coconut
Instructions
- Preheat the Oven: Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Mix Wet Ingredients: In a large mixing bowl, beat the butter and cream cheese until smooth. Add in granulated sugar and brown sugar, beat until light and fluffy. Mix in the egg, vanilla extract, and coconut extract.
- Combine Dry Ingredients: In a separate bowl, whisk together flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Add Coconut: Fold in the shredded coconut.
- Bake: Scoop tablespoon-sized portions of dough onto the prepared baking sheets. Flatten slightly and bake for 10–12 minutes until lightly golden.
- Cool: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For extra coconut flavor, consider toasting some of the coconut before mixing it into the dough.
- Store cookies in an airtight container at room temperature for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 9g
- Sodium: 85mg
- Fat: 7g
- Saturated Fat: 5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg
