Soft, chewy, and slightly tangy with a tropical coconut twist! These cookies are rich from cream cheese, fragrant with coconut, and perfectly sweet with brown sugar.
Ingredients
Dry Ingredients:
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2 cups + 3 tbsp (265g) all-purpose flour
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½ tsp baking soda
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½ tsp salt
Wet Ingredients:
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12 tbsp (1.5 sticks/170g) unsalted butter, melted & cooled
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5–6 oz (150g) cream cheese, softened
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1 cup (200g) packed brown sugar
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½ cup (100g) granulated sugar
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1 large egg + 1 yolk, room temperature
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2 tsp vanilla extract
Mix-Ins:
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1 cup (85g) shredded coconut (toasted for extra flavor, optional)
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½ cup (60g) chopped macadamia nuts or white chocolate chips (optional)
Instructions
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Prep:
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Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
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Toast coconut in a dry pan over medium heat until golden (3–4 mins), if desired. Cool.
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Mix Dry Ingredients:
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Whisk flour, baking soda, and salt in a bowl. Set aside.
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Cream Wet Ingredients:
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Beat melted butter, cream cheese, brown sugar, and granulated sugar until smooth (~2 mins).
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Add egg, yolk, and vanilla; mix until combined.
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Combine:
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Gradually add dry ingredients to wet, mixing just until no flour remains.
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Fold in coconut and nuts/chips (if using).
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Chill Dough (Optional but Recommended):
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Cover and refrigerate for 30–60 mins (prevents overspreading).
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Bake:
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Scoop 2-tbsp portions of dough onto sheets, spacing 2″ apart.
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Bake 10–12 mins until edges are golden but centers look slightly underdone.
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Cool on sheets for 5 mins, then transfer to a rack.
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Tips for Success
✅ Don’t overbake! Centers will firm up as they cool.
✅ For thicker cookies, chill dough overnight.
✅ Brown butter instead of melting for a nuttier flavor.
✅ No coconut? Swap for 1 tsp coconut extract + extra flour (1–2 tbsp).
Variations
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Lemon-Coconut: Add 1 tbsp lemon zest + drizzle with lemon glaze.
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Pina Colada: Add ½ cup dried pineapple + rum extract (½ tsp).
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Double Coconut: Use coconut sugar + coconut oil (replace half the butter).
These stay soft for days!