Coconut Cream Cheese Cookies – Buttery, Chewy Perfection

If you’re craving soft, chewy cookies with a tropical twist, these Coconut Cream Cheese Cookies will steal your heart. They’re buttery, slightly crisp on the edges, and packed with rich coconut and velvety cream cheese. Perfect for dessert tables, gifting, or a cozy baking weekend.

Inspired by popular chewy cream cheese cookie recipes, this version brings in the richness of toasted coconut for flavor and texture. For more variations, explore TinsuF’s cream cheese baking guide or check out these expert tips for baking with coconut to get the most flavor out of every flake.

Ingredients

• 2 cups + 3 tbsp all-purpose flour

• 1/2 tsp baking soda

• 1/2 tsp salt

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• 12 tbsp (1.5 sticks) unsalted butter, melted & cooled

• 5–6 oz cream cheese, softened

• 1 cup packed brown sugar

• 1/2 cup granulated sugar

• 2 tsp vanilla extract

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• 2 cups toasted shredded coconut

 Instructions

Step 1: Mix the Dry Ingredients

• In a bowl, whisk together flour, baking soda, and salt.

• Set aside.

Step 2: Cream Butter, Sugar, and Cream Cheese

• In a separate bowl, beat melted butter and cream cheese until smooth.

• Add brown sugar and granulated sugar, then mix until creamy.

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• Stir in the vanilla extract.

Step 3: Combine Wet and Dry

• Gradually add the dry ingredients into the wet mixture.

• Fold in the toasted coconut until evenly distributed.

Step 4: Chill and Shape

• Chill the dough in the fridge for 30–60 minutes.

• Scoop out small portions and roll into balls (about 1.5 inches wide).

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Step 5: Bake

• Preheat oven to 350°F (180°C).

• Line a baking sheet with parchment paper.

• Place cookie dough balls 2 inches apart and slightly flatten them.

• Bake for 10–12 minutes, or until the edges are golden and centers are just set.

• Cool on the tray for 5 minutes, then transfer to a wire rack.

 Serving Ideas

• Enjoy these cookies warm with a glass of cold milk.

• Sprinkle with powdered sugar or dip half in dark chocolate for a gourmet finish.

• Perfect addition to holiday cookie boxes or afternoon tea.

Storage Tips

• Store in an airtight container at room temperature for up to 5 days.

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• To freeze: store dough balls or baked cookies for up to 3 months. Bake straight from frozen with 1–2 minutes added.

 Pro Tips

• Toasting coconut deepens its flavor—don’t skip it!

• For extra texture, add chopped macadamia nuts or white chocolate chips.

• Don’t overbake—the cookies should look slightly soft in the center.

 Frequently Asked Questions

Can I use sweetened coconut?
Yes, but reduce the sugar slightly if you want to balance sweetness.

Can I make these gluten-free?
Try a 1:1 gluten-free flour blend—results may vary slightly in texture.

Can I substitute cream cheese?
You can try mascarpone, though the cookies will be slightly less tangy.

 Nutritional Info (Per Cookie)

• Calories: 180

• Fat: 10g

• Carbs: 20g

• Sugar: 12g

• Protein: 2g

 Final Thoughts

These Coconut Cream Cheese Cookies are a delightful mix of rich, creamy, and toasty tropical flavor. They’re simple enough for everyday baking and special enough for celebrations. Once you try them, they’re guaranteed to become part of your cookie rotation.

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