4 Reviews

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!

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NELady May 21, 2010

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

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Emilia B. January 07, 2016

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.

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anabellcooks December 03, 2006

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.

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Chicagopm May 09, 2004
Coconut Cream Cheese Drop Cookies