Coconut Cream Cheese Cookies

I ambitiously bought a large bag of coconut the week before Easter.  I had great plans to make Easter candy with it, but that never happened.

Instead, I decided to throw together some cookies at the last minute.  I didn’t really have a good recipe, so I just made it up as I went.  I had some cream cheese in the fridge, so these coconut cream cheese cookies were born.

They may not be the best cookies I’ve ever made, but they were quite tasty.  The flavors are pretty simple, and they are easy to make.  They are more of a cakey cookie than a chewy cookie, but I’m not complaining. Drizzled with some dark chocolate, they made a great last minute Easter treat!

Coconut Cream Cheese Cookies
(Makes about 2 1/2 dozen)

• 8 ounces cream cheese, softened
• 1/2 cup (1 stick) unsalted butter, softened
• 1 cup sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2 1/2 cups all purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups sweetened coconut flakes
• 1/2 cup dark chocolate chips, melted (optional)

Preheat the oven to 375°F.  Line a baking sheet with a nonstick liner (or lightly grease), and set aside.

Beat together the cream cheese and butter until light and fluffy.  Add the sugar and beat until well incorporated.  Add the eggs, one at a time, beating after each addition.  Stir in the vanilla extract.

Meanwhile, whisk together the flour, baking powder, baking soda, and salt. Add the flour mixture to the creamed mixture, mixing until just combined.  Stir in the coconut.

Drop rounded tablespoons of dough onto the prepared baking sheet.  Bake for approximately 14 – 16 minutes until golden on top. Let the cookies cool for a few minutes on the baking sheet.

Transfer the cookies to a wire rack.  Once the cookies have cooled completely, drizzle with the melted dark chocolate, if desired.