Coconut kick. It's a term and a lifestyle for me lately. Just been loving coconut lately, and still wanting to bake with it like crazy. Orignially I wanted to try a coconut cheesecake, but the oven I have in our rental is so old and so not reliable. I have to save that recipe for when we move into our own home (yes, we hope that's coming soon too!). So instead I tried (first time) coconut cream cheese cookies. I found these little gems over at CI (cooks illustrated). I love CI. Wouldn't it be fun to spend like a weekend retreat over at the test kitchens and just bake all weekend long; creating new recipes, tweaking old ones and perfecting the brand new recipes?
Cooking Notes: I made some with pecans as well, put on the top. Just thought this cookie needed a crunch to it. Keep in mind these cookies cook fast. They should not turn golden brown, only slightly light brown; they do burn fast! My changes are in parenthesis.
coconut-cream cheese cookies
adapted from BakingBlonde (original recipe from Cooks Illustrated)
print recipe
2 cups plus 3 TB all-purpose flour
1/2 ts baking soda
1/2 ts salt
12 TB (1 1/2 sticks) unsalted butter, melted & cooled until room temp
5-6 oz. cream cheese softened (I used 8 oz)
1 cup brown sugar, packed
1/2 cup granulated sugar
2 ts vanilla extract
2 cups coconut toasted (I used 2 & 1/2 cups)
Adjust oven racks to upper & lower -middle positions & heat oven to 325. Line a large rimmed baking sheet with parchment paper. Spread coconut evenly on baking sheet.
Once oven is preheated place coconut in oven. Bake for 10-20 minutes stirring every 5minutes for even toasting. Remove from oven when light brown. Do NOT burn. Remove from oven. Allow to cool completely before adding to dough.
Re-line cookie sheets with parchment paper.
Whisk dry ingredients together; set aside. With electric mixer, or by hand mix butter and cream cheese together with a mixer until smooth. Add sugars and beat until thoroughly combined.
Beat in vanilla until combined.
Add dry ingredients & beat at low speed just until combined. Stir in cooled coconut.
Chill dough overnight.
When ready to bake cookies preheat oven to 350 degrees.
Drop dough onto parchment lined baking sheets and bake for 12-14 minutes or until edges are set and bottoms are light brown. Do NOT overbake!
Cool cookies on sheets until able to lift without breaking and place on wire rack to cool.
I love everything you bake because it's always rich! If only I was as adventurous and tried something different once in a while..haha (I've never added coconut in anything before!)
ReplyDeleteI think I would go crazy in the test kitchen. It would be great to test out all the variations without worrying about having to finish everything. I had to stop baking cupcakes because it was starting to get a little crazy with all the different batches..haha
Another winner Dawn. I think I could eat 2-3 right now. Keep the coconut recipes coming - it's my very favorite sweet.
ReplyDeleteOh man those looks so moist and yummy! Man, how do you stay so thing making all this stuff!! I'd be in big trouble. I'd have to eat one of anything I made and bring it to work. Lol!
ReplyDeletethese babies are so moist they steamed up my screen....oh what I would do for one of these now....
ReplyDeleteAll these great flavors together, it must be so delicious.
ReplyDeleteThose look perfect! I love the big pecan in a middle of the cookies!
ReplyDeleteI am loving your coconut kick! These look great. Do you think they would be good without the pecans since my hubs is allergic?
ReplyDeleteI also can't eat walnuts or pecans. I use sliced almonds and toast with the coconut. They are in the cookies and not on top. If you want something on top you could use almond half's.
DeleteLoooove coconut and pecans!!
ReplyDeleteLoving this coconut kick of yours!! Those look so good. And the pecan crunch sounds perfect!
ReplyDeleteYou are cuckoo for coconut! Oh man, I think I just had too much coffee. These look great though. Hope the new home comes soon!
ReplyDeleteOK there lady....you had me at coconut and cream cheese...2 of my hands down favorites!
ReplyDeleteThere this goes on the "must try soon" pile...which is about to topple over and give the dog a concussion.
They look "I wanna grab one right now and eat it" good!!!!
Yeah we want a test kitchen gig. That would be more than totally fun. Ummm coconut has been in our cakes and cookies too. It's so yummy. These cookies sounds creamy and chewy and nutty and coconutty...yum. Love all the cream cheese and butter. Makes it good!
ReplyDeleteI've been wanting to make another cream cheese cookie, and I think you've just given me the recipe! I love all things coconut, as well, and I'm so glad you made these cookies (although I can't wait to see the cheesecake when you get into your own hoome)! Everything looks delish, Dawn!
ReplyDeletethree words: O M G !!!
ReplyDeleteMMMMM, those look so yummy!
ReplyDeleteYou can keep baking with coconut, I'm never tired of it! That looks like a very nice cookie to have with my tea. Chefs jackets are too hot! Nothing like baking in old t-shirts!
ReplyDeleteso...this is where all of your coconut went! :) Your cookies look much better than the candy you showed me today. I can imagine these tasting like a creamy coconut custard in cookie form.
ReplyDeleteI remember these on BB, now you--they look GREAT! I made a coconut cookies a few months ago with a cake mix. SO good! These seem and look really good. Love the added pecan crunch!
ReplyDeletei'm allergic to coconut, but i'm all for adding cream cheese to cookies!! yummy!
ReplyDeleteI love the coconut...just a good sounding cookie over all. And pretty too.
ReplyDeleteWhoot - I have a new package of cream cheese & coconut in the house :)
ReplyDeleteThose look so good-although no one in our house will eat coconut. Hmmm, I bet they would be a huge hit at work though!
ReplyDeleteI so want to wear one of those white jackets. I thought about buying one just to wear here, and thought my hubby would just commit me. Yeah, the souffle hat-I don't have a hat face, so I'll stick with the jacket. Maybe we could form a club?
I love your pictures! I clicked on this one through TasteSpotting...you're getting so famous! Haha. One day you'll have a bakery of your own, I can feel it.
ReplyDeleteOh these look unbelievable. Love the coconut/cream cheese combo!! And they look so very moist! These can count as breakfast no?
ReplyDeleteThese look fabulous!!
ReplyDeleteCookies with cream cheese!?! They sound great!
ReplyDeleteThese look so tasty Dawn. :-)
ReplyDeleteOh these look gorgeous. I came across a recipe for white chocolate, coconut and golden raisins that looked so good. I'm going to have to make them!
ReplyDeleteother than being on a cinnamon kick, i'd say being on a coconut kick is the best kick of all. these cookies are so unique and they look amazing--melt-in-your-mouth delicious.
ReplyDeleteOh those look so good! I can't wait to have a working refrigerator again so I can buy things like cream cheese!!
ReplyDeleteMmmmm, cream cheese cookies. You need to say no more. I could easily eat a stack of these right now. The coconut would just make it all the more perfect. You have such fantastic recipes.
ReplyDeleteCream cheese cookies are great. I'd like to try with chocolate chips and a pecan!
ReplyDeleteYUM!!! I'm sure they were delish!!!
ReplyDeleteThose look mad good, I love coconut! I've been wanting to try cream cheese cookies since I saw Bakingblonde make some. CI is the bomb, I would totally love to go hang out there. Heh.
ReplyDeleteThese cookies look awesome, Dawn! They remind me that I'm way behind in the cookie territory. Poor neglected kids.
ReplyDeleteWe're subcribers to CI, even though it is ridiculously expensive (I know, no ads...but still). My husband would kill for a job in the test kitchen. Actually I would too, even though the winters up there are even colder than here.
Speaking of - how about this weather?!!! I've made a vow to walk on the beach every day and I'm on day 5. And I spent the whole day out cleaning out my gardens and ordering organic seeds online.
These look so good. I have this cookbook, but there are so many good things, I have been going through it slowly.
ReplyDeleteI love cookies like this dawn, you can just look at it and see how moist and soft it' gonna be when you bite into it! Bookmarking this one!
ReplyDeletecream cheese and coconut! What a combo!
ReplyDeleteAnd I adore the header!
It is a good thing that I only like to admire cookies and not eat them because I'd be seriously tempted to make these now and here's why - I am about to go and grate a coconut to cook my meal today :)
ReplyDeleteI bet these just melt in your mouth!
ReplyDeleteI LOVE their products that say "coffee"- too cute! I got the bean holder at the outlet last year!
OMG girl! These cookies sing to me! I think I will have to make them, twist my arm. Thanks for the delightful post.
ReplyDeleteevery time. you kill me. i LOVE coconut :)
ReplyDeletePrinting now - those look like the perfect thing to fill up the cookie jar next!
ReplyDeleteAhhh, an a pecan to slay me further...these sound wonderful!
ReplyDeletewow, these look amazing! i love coconut cookies...and with cream cheese? yum.
ReplyDeleteDawn,
ReplyDeleteI just love to visit your blog. You make everything look so yummy...I am a faithfull follower of Nancy's Kitchen and now Nancy's Pantry. I made the Chocolate Rootbeer Cake and made some changes of my own. Instead of chocolate frosting I made a butter cream vanilla frosting. WOW!! The outcome was amazing. It tasted like a rootbeer float.
Wow! Those coconut cream cheese cookies are calling my name. I don't know which one I want more the ones with pecans or the ones without. Oh heck, give me both.
ReplyDeleteStopping by for the first time to tell you I made the cream cheese coconut cookies and they are divine!!! They are being raved about by all that were privileged to taste them. "coconut cream pie in a cookie". Soo delicious!
ReplyDeleteOk, these Coconut Cream Cheese nyoms-nyoms are really unfair! I am currently in healthy mode, and this blog and recipe specifically are pushing me dangerously close to the edge!
ReplyDeleteI really love this blog! And you're from the Cape which may be the only thing I love more...
-Sarah
Hello all! This recipe looks really nice and I'm thinking of baking it to try.
ReplyDeleteJust have one question though. What type of coconut do you use in the recipe? Grated? Shredded? From a packet? Fresh from the market? Or do you buy fresh coconuts and prepare them yourselves?
Thanks in advance! =)
Hello again. Also wish to confirm that this coconut that is used isn't the sweetened variety right?
ReplyDeleteIs desiccated coconut the same as whatever coconut you are using?
Sorry that I have so many questions.
Ronnie (no other way to contact you)
ReplyDeleteI used the sweetened coconut from the bag, that's what Cooks Illustrated said to use. But I would imagine using dried coconut might work too? Dried has that intense coconut flavor.
Does that answer your question I hope?
Ohh okk. The supermarkets near where I live only has "desiccated coconut" and I'm not too sure if it's usable. Probably going to try that one since it's one of the only coconut I have. The other alternative I have is getting freshly grated coconut from the market. I'm worried that if I try to roast the dried coconut it'll just get burnt.
ReplyDeleteDo you know if the one you're using is grated or shredded? Wonder if there's a difference. Guess it doesn't quite matter whether it's sweetened or not right?
Thanks for your reply =) Sorry again that I've got so many questions haha.
I loved this recipe and turned it into thumbprint cookies by adding chocolate to the center. I'm a bit of a chocoholic, what can I say :)
ReplyDeleteCheck it out and let me know what you think:
www.yummymummyfood.blogspot.com
Thank you for this recipe!
I love coconut. I love cream cheese. I am addicted to cookies. What on earth could be better than this? Okay, perhaps a drizzle of dark chocolate, but I'd have to try them naked first.
ReplyDeleteHi there. I've been reading your blog for a little while now, but I think this is the first recipe I've gotten around to making (trust me - others are bookmarked!). I just wanted to say that these came out really good! I cut the butter back to one stick and browned it a little while melting it on the stove. I also added about a cup of mini chocolate chips because I was a little light on the coconut. I was surprised at how moist and chewy these are in the centers even though the outsides are so firm looking! I don't think I would pinpoint that these have cream cheese in them if I didn't already know, but I'd definitely notice that there was something different about the texture. I think I may have to experiment with cream cheese some more now... how do you think it would work in a peanut butter cookie?
ReplyDeleteshannon, that's sounds so good using pb. I would try it out for sure. let me know ok?
ReplyDeleteI make these all the time but I add semisweet chocolate chips and they are absolutely perfect!!! Thanks for the recipe!
ReplyDeleteThe coconut & cream cheese is the most perfect combination!! beautiful pictures too! xo
ReplyDeletehow yummy! These would also be awesome with a coconut cream kiss on top. I'm actually eating some of those as I type! ;)
ReplyDeleteOh you are speakin' my language! Coconut is definitely a fave of mine (in fact just made some fab coconut margaritas recently ;)). Can't wait to try these. Love your blog!
ReplyDeleteThese look great, just cant wait to give them a try, have the coconut at hand but not the creamcheese, but no stress tomorrow I hit the market for the cream chesse, thanks for the great recipe.
ReplyDeleteThis was the best cookie I've ever had in my life, thank you very much! I did add macadamia nuts because I was trying to come close to my favorite Mrs. Fields Cookie (a macadamia macaroon), however this one went far beyond anything Mrs. Fields ever did :) Calorie breakdown on a per cookie basis (I got 30 out my batch) wasn't too bad either so I don't feel as bad as I did when I was scarfing them :)
ReplyDeletedoes this have to chill overnight???
ReplyDeleteIt's not my recipe, so I just followed along on what the instructions said.
DeleteBut I'm willing to bet you could get away with chilling it for at least 6 hours.
This recipe makes delicious cookies!
ReplyDeleteI used the same quantities as you but chilled for only 2 hours.
Thank you so much!
Okay so I am making these right now...the dough is so delicious!I can't wait to taste the finished product. I put chopped pecans in my cookies cause whole pecans cost way too much lol.
ReplyDeleteI made your cookies last night and they were a hit with my family! I only let my dough chill for in the fridge a couple hours and here comes the fun part...I made half the batch just as is then with the other half of the dough I took 2 oz of semi sweet choc and melted it with one tbsp of butter and when cooled enoughed I added it to the remaining batter until it was incorporated then I baked those the same! Both cookies were a hit! My husband said the chocolate one reminded him of an almond joy.
ReplyDeleteDo you use sweetened coconut to toast ???
ReplyDeleteAwesome recipe, I images of the cookies itself show that how delicious it will be. Thanks for sharing, gonna try making cream cheese cookies it this weekend.
ReplyDeleteI am not the most learned baker. I wish there as more instruction at end to let me know how long to sit the dough out offer chilling (cuz it's hard as a rock) and how big to make the cookies? Whether to roll balls or just do globs?
ReplyDeletecan you roll into balls? let it sit at room temp a bit and dough should soften up.
Deleteif not maybe before chilling, roll or shape into a log, wrap in plastic wrap then slice & bake?
Hi. Have you ever made them with gluten free flour?
ReplyDeleteHi. Have you ever made them with gluten free flour?
ReplyDeleteI’m so excited to find a Cookie/cheesecake combo without eggs! (I’m allergic) And I love coconut! I’m going to try them with coconut flour and coconut sugar to make them primal!
ReplyDeleteI don't understand how they are keto.
ReplyDeleteCan this cookie dough be frozen and baked later?
ReplyDeleteNo eggs in this batter?
ReplyDeleteCan I make cookies after 2 hours of mixing?
ReplyDeleteThese are great cookies!
ReplyDeleteVery delicious cream cheese cookies.
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I just made these cookies and they are divine! I did make a substitution and and addition. Instead of Vanilla Extract I used Coconut and I added one cup of finely chopped almonds. I wanted to make them right away so I placed my dough in the freezer and stirred it every five minutes for 20 minutes. Be warned, these cookies do not spread so my first batch look like little balls. I flattened the other batches to make them look more like the photo. They are delicious! Thanks for sharing!!
ReplyDeleteThese cookies are amazing! Buttery and soft. I would say just experiment with the length of time. I did a 1 cookie test run to see how long to cook them and I did them for about 10-11 minutes. I will be making them again everyone loved them, even “those” people who “don’t like coconut” haha! I agree that these do not spread so spread them how you want them!
ReplyDeleteI made this cookie and it was delicious! My husband and I are both Lovers of Coconut! Will be making this one again and again!!
ReplyDeleteCan these be frozen after cooled and do they taste the same?
ReplyDeleteMy mother used to make cookies similar to this, but also added quick oats. How would the recipe be modified if quick oats were added?
ReplyDeleteSo do I leave the oven on all night or what. It says to turn on the oven at the start and at the end it says to chill overnight. Guess I'll take my chances and just cook them because I already warmed the oven up. Anyway, I added chopped roasted hazelnuts. They smell delicious in the oven. Thanks for the recipe.
ReplyDeleteI used rice krispies instead of coconut because hubby doesn't like coconut
ReplyDeleteWHAT? NO EGGS?
ReplyDeleteYou said to put 1 oven rack near the top & the other rather low but don't say where to place the pan of coconut for toasting. I'd think that would be important.
ReplyDeleteCan these be frozen?
ReplyDeleteThis is a worth reading article and your insights are impressive.
ReplyDeletecheese brands in India
My favorite cookie right now is the NY Times Chocolate Chip Cookie but like you I modify:
ReplyDeleteMake the cookie batter just like the recipe says (do use the bread flour and cake flour, it does make a difference) when the batter is complete I take half out of the bowl. Half the batter I add craisins, dark chocolate chips (optional) macadamia nuts, coconut, almond extract and sometimes diced apricots. Scoop the batter with whatever size works for your size cookie, Roll into balls and chill.
Take the rest of the batter and add toasted chopped walnuts or pecans cinnamon, raisins (optional) and milk chocolate chips. You can add orange zest as well, Scoop roll and refrigerate. When nice and cold I put 4-6 cookies on plastic wrap, seal up then vacuum seal and freeze. I save all my vacuum bags and when they are small I use them to seal small batches of cookies.
When you want freshly baked cookies remove from the freezer, thaw and bake 350 F for 12-16 min depending on the size of the cookie. I tend to slightly under--bake as I love a warm owey goowey cookie. If you want cookies and do not want to freeze the dough refrigerate the dough overnight before baking.
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ReplyDelete