Ingredients for Coconut Cream Cheese Drop Cookies
- 1 cup (2 sticks) softened butter
- 8 ounces softened cream cheese
- 1 ½ cups granulated sugar
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 2 large eggs
- ¼ cup milk
- 2 ½ cups all-purpose flour
- 1 cup shredded coconut, toasted
- 60 pecan halves (for topping)
- 60 maraschino cherry halves (optional, for topping)
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Coconut Cream Cheese Drop Cookies? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Coconut Cream Cheese Drop Cookies
- Preheat oven to 325°F (160°C).
- Cream together 1 cup (2 sticks) softened butter, 8 ounces softened cream cheese, 1 ½ cups granulated sugar, ½ teaspoon salt, and 1 teaspoon vanilla extract until light and fluffy.
- Beat in 2 large eggs and ¼ cup milk until well combined.
- In a separate bowl, toast 1 cup shredded coconut in the preheated oven for 8-10 minutes, stirring halfway through, until golden brown. Let cool slightly.
- Gently stir in 2 ½ cups all-purpose flour and the toasted coconut into the wet ingredients until just combined. Do not overmix.
- Drop rounded teaspoons of cookie dough onto ungreased baking sheets.
- Press a pecan half or maraschino cherry half into the center of each cookie.
- Bake for 18-20 minutes, or until edges are lightly golden brown.
- Remove cookies from baking sheets and let cool completely on a wire rack before serving.
- Makes approximately 5 dozen cookies.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
13g
Fat
15g
Carbs
2g
