Coconut Cream Cheese Drop Cookies

Submitted by Mertoo

"I love both coconut and cream cheese, so I looked around online and found this recipe on another site. I love these, hope you do too."

 

• Ready In: 28mins
• Ingredients: 10
• Yields: 60 cookies

ingredients

• 1 cup butter
• 2 (3 ounce) packages cream cheese, room temperature
• 1 cup granulated sugar
• 1⁄4 teaspoon salt
• 1 teaspoon vanilla
• 1 egg
• 2 tablespoons milk
• 2 cups all-purpose flour
• 1⁄2 cup toasted coconut
• pecan halves or halved candied cherry

directions

1. Cream together the butter, cream cheese, sugar, salt, and vanilla.
2. Add egg and milk; beat well.
3. Stir in the flour and toasted coconut.
4. Drop cookie batter from teaspoons onto ungreased baking sheet then press a pecan half or cherry half into the top of each.
5. Bake at 325° for 18 to 20 minutes.
6. Remove cookies to a rack to cool.
7. Makes about 5 dozen cookies.
8. *Totoast coconut in the oven, spread coconut on a baking sheet in a single layer.
9. Bake at 325°, stirring occasionally, until golden brown, about 10 minutes.

Reviews

[jessymroberts]

I'm making cookies for our public library's summer reading program... these ones got the thumbs up! I made 1/2 batch (since I only had 3 ounces of cream cheese). I used fat free cream cheese, 1% milk and skipped the toasting of the coconut step (by the time I read it, the cookies were already in the oven). On half of the cookies, I put cherry chips in the center in place of the halved candied cherry, and on the other half, I put a couple of chocolate chips in the center. The chocolate chip ones were more popular, but both varieties were very good. I posted a photo of the cherry chip/chocolate chip varieties. Thanks for sharing this recipe!

 

[Emilia B.]

I was very excited and really wanted to try when i saw this recipe for the first time. I tried and really loved it, i used coconut powder cream instead of toasted coconut and i mixed it in the batter to enhance the coconut flavor and also i used 1 oz ice cream scoop so the cookies turn ou crunchy on the outside and soft on the inside

 

[anabellcooks]

Very tasty-I increased the toasted coconut to 1 cup and reduced the vanilla to a 1/2 tsp and added a 1/2 tsp of coconut extract for extra coconut flavor. I skipped the peacan/candied cherry step but they look a bit plain. Next time I will sprinkle on some colored sugar before baking.

 

[Chicagopm]

I made these for a coconut loving friend as a birthday present. The end product was a cookie that is slightly soft and not too sweet. I had to bake them 22 minutes (otherwise they were sort of anemic looking). The only thing I would do differently next time would be to slightly increase the amount of toasted coconut to the dough. Thank you for sharing this recipe.