Why We Love This Chocolate Coconut Cookies Recipe
These delightful Coconut Cookies are slightly crisp on the bottom, fluffy in the middle, and filled with not-to-sweet but oh-so-satisfying coconut flavor in every bite. This classic recipe makes perfectly soft pillowy coconut cookies you can serve as-is, or dip in chocolate for an ultra decadent dessert or snack. We kick up the wow factor even more by adding a generous sprinkling of toasted shredded coconut on top! These cream cheese and coconut cookies make a fabulous treat (or edible gift) for Easter, Christmas, or other holidays and special occasions. And the tropical taste of coconut is perfect for summer parties as well!
Ingredients You Need
We also recommend melted chocolate chips to dip the cookies, and toasted coconut shreds for topping. (Keep reading for tips to perfectly toast shredded coconut!)
How to Make Chocolate Coconut Cookies
Preheat the oven to 350°F. Line several large baking sheets with parchment paper and set aside. Set out an electric stand mixer. To the bowl add the softened butter, cream cheese, and brown sugar. Beat on high until light and fluffy, approximately 3 to 4 minutes. Scrape the bowl with a rubber spatula. Then turn the mixer on low and beat in the egg, vanilla extract, baking powder, and salt. Scrape the bowl again with a rubber spatula. Then turn on low and beat in the flour, until just combined. Finally, add in the shredded coconut. Once the dough looks smooth, turn off the mixer, so as to not over mix the dough. Roll the dough into 2 tablespoon balls and place them 2 inches apart on the cookie sheets. Use the palm of your hand to press the dough balls down into ½ inch disks. Bake for 9 to 11 minutes until just barely gold and around the edges. Allow the cookies to cool on the baking sheets for at least 5 minutes before moving. Transfer to a wire rack to continue cooling. To Dip the Coconut Cookies in Chocolate: Melt 1 cup of chocolate chips over low heat on the stovetop, or in the microwave in 30-second increments, stirring in between. Once the chocolate is smooth, dip half of each cookie in the chocolate. Wipe the excess chocolate off the bottom and place the cookie back on the parchment paper. Before the chocolate hardens, sprinkle the cookie with toasted coconut.
Tips for How to Toast Shredded Coconut
You can toast shredded coconut in a dry nonstick skillet over medium heat, or laying flat on a cookie sheet and a 350° oven. Either way, keep a close eye on the coconut, it toasts and then turns black in moments. Both cooking methods take 2 to 3 minutes to get golden brown coconut. If making on the stovetop, gently stir until the coconut reaches your desired color. If toasting in the oven, stand at the window and watch it until it reaches the desired color.
How do you make gluten-free soft coconut and cream cheese cookies?
Substitute standard all-purpose flour with your preferred gluten-free AP baking flour.
What is the best way to store homemade coconut cookies?
We recommend that they be stored in an airtight container and kept at room temperature for up to a week. But be careful – if the room happens to be warm (like in summer) the chocolate might melt… Therefore, keep them in a dark and cool area, like in a lower cupboard. The cookies will also freeze well! Once cooled and the chocolate is firm (if the cookies are dipped), stack the cookies in an airtight container, with a piece of parchment paper between the layers. Freeze for up to 3 months. Alternatively, you can just make the soft coconut cream cheese cookie recipe and freeze it without dipping in chocolate. Let the cookies thaw on the counter for a few hours, and then dip in chocolate, if you like.
Looking for More Easy Cookie Recipes?
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