Coconut Cream Cheese Cookies
Senin, 27 Mei 2019
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I was hungry for some cookies but after paging through countless recipes I still was undecided as to which recipe to make. I wanted to bake up something simple, that tasted great and used up ingredients I already had on hand. Not having much time to bake, I did not want a recipe that was too labor intensive today, rather I needed a quick recipe that I could whip up and chill until I had to bake the cookies later.
I was so impressed by the results of my Cream Cheese Chocolate Chip Cookie recipe that I decided to play around with it a bit. I really liked the chewiness and richness that the cream cheese added to my traditional cookie recipe, the changes in taste and texture were subtle yet noticable. After diggin in my freezer, I decided that this would be the perfect time to use up my bag of coconut in some cookies.
I am very pleased with the results. These baked up rich and flavorful with a wonderful coconut flavor. They kept their shape well with a slightly crisp exterior that gives way to a soft and chewy interior. I highly recommend chilling the dough at least 30 minutes. The incorporation of cream cheese in the dough keeps it very soft unless chilled which will lead to cookies that spread while baking and thus resulting in thinner and possibly crisper cookies. If that is your thing then feel free to experiment with chilled vs. unchilled dough.
Ingredients:
Instructions:
for full recipes please see : bakingblonde.wordpress.com
I was so impressed by the results of my Cream Cheese Chocolate Chip Cookie recipe that I decided to play around with it a bit. I really liked the chewiness and richness that the cream cheese added to my traditional cookie recipe, the changes in taste and texture were subtle yet noticable. After diggin in my freezer, I decided that this would be the perfect time to use up my bag of coconut in some cookies.
I am very pleased with the results. These baked up rich and flavorful with a wonderful coconut flavor. They kept their shape well with a slightly crisp exterior that gives way to a soft and chewy interior. I highly recommend chilling the dough at least 30 minutes. The incorporation of cream cheese in the dough keeps it very soft unless chilled which will lead to cookies that spread while baking and thus resulting in thinner and possibly crisper cookies. If that is your thing then feel free to experiment with chilled vs. unchilled dough.
Ingredients:
- 2 cups plus 3 Tbsp all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 12 Tbsp (1 1/2 sticks) unsalted butter, melted & cooled until room temp
- 5-6 oz. cream cheese softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 tsp vanilla extract
- 2 cups coconut toasted
Instructions:
- *I chilled the dough overnight before baking, which I recommend.
- 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 5 minutes for even toasting. Remove from oven when light brown. Do NOT burn. Remove from oven. Allow to cool completely before adding to dough.
- ..........................
for full recipes please see : bakingblonde.wordpress.com
