I’m a little reluctant to turn on the oven these days since it’s so warm outside…but, when hubby came home from work a couple weeks ago with a request for me to make coconut cookies, I couldn’t turn him down…I hardly ever get baking requests from him! He described a soft coconut cookie that he had with his lunch at work that day, and asked if I could come up with my own version. Being a soft cookie (and coconut) lover myself, I was totally on board. I decided to use toasted coconut in my version to really enhance the flavor, and both hubby and I were very happy with the results. You can also add in a little lemon or lime zest if you want the extra flavor, too. This recipe made about 3 dozen cookies, so I rolled most of them and stuck them in the freezer for later. You can bake them right out of the freezer; just add a couple more minutes to the baking time and you’re good to go!
- 2 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup sweetened shredded coconut
- 3/4 stick unsalted butter, softened
- 1 1/4 cups sugar
- 2 ounces cream cheese, softened
- 2 Tbsp vegetable oil
- 1 egg
- 2 tsp vanilla extract
- Extra shredded coconut, for topping
Preheat the oven to 350 degrees and line a baking sheet with parchment paper. Pour the 1/2 cup of coconut on to the sheet and bake 5-8 minutes, tossing a few times with a fork, until lightly browned.
In a large bowl, cream together the butter, sugar, cream cheese, and vegetable oil. Add in the egg and vanilla extract.
Gradually add in the flour mixture until well-combined.
Working quickly so that the butter stays cool, roll the dough into 1″ balls. Place on the baking sheet about 1″ apart and flatten slightly. Sprinkle with extra coconut, if desired.
Bake about 12 minutes or until the edges are browned and the coconut topping is toasted. Transfer to a wire rack to cool.