Description
These Coconut Cream Cookies are delightful mini treats featuring a soft coconut-infused cookie base filled with a luscious white chocolate and cream cheese filling, topped with toasted coconut for an added crunch. Perfect as a sweet snack or dessert for coconut lovers.
Ingredients
Cookie Dough
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon baking soda
- 1/2 teaspoon table salt
- 1 1/2 cups all-purpose flour (180g)
- 1/2 cup shredded sweetened coconut
Filling
- 8 ounces cream cheese, softened
- 1/2 cup white chocolate chips
- 2 teaspoons coconut extract
- 2 cups Cool Whip
- 1 cup shredded coconut
- 1/4 cup toasted coconut (for topping)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Spray the bottoms and sides of a mini muffin tin with nonstick spray to prevent sticking.
- Make the Dough Base: In a large mixing bowl, cream together the softened butter, granulated sugar, and light brown sugar until smooth and fluffy. Add in the egg and vanilla extract, then mix again until fully combined.
- Add Dry Ingredients: Gradually incorporate the baking soda, salt, and all-purpose flour into the wet mixture, stirring until a soft dough forms. Fold in the shredded sweetened coconut evenly throughout the dough.
- Scoop and Shape Cookies: Using a 1-tablespoon cookie scoop, portion out 24 even dough balls. Roll each ball gently and place them into the prepared mini muffin tin cups.
- Bake and Shape Centers: Bake the cookies for 10 to 11 minutes until lightly golden. Immediately after removing from the oven, press the centers of each cookie with a tart shaper to create an indentation for the filling.
- Cool the Cookies: Allow the cookies to cool in the muffin pan for 2 to 3 minutes. Then, transfer them carefully onto a wire rack to cool completely to room temperature.
- Prepare Filling: Place the white chocolate chips in a microwave-safe bowl. Heat in 30-second intervals, stirring in between, then additional 15-second intervals until the chocolate is fully melted and creamy. Beat the melted chocolate into the softened cream cheese until smooth.
- Combine Filling Ingredients: Stir in the coconut extract and shredded coconut into the cream cheese mixture. Gently fold in the Cool Whip until the filling is light and fluffy.
- Fill Cookies and Garnish: Using a spoon or a piping bag fitted with a large star tip, generously fill each cookie center with the coconut cream filling. Sprinkle the tops with toasted coconut for added texture and flavor.
- Storage: Store the filled cookies in a tightly sealed container in the refrigerator for 4 to 5 days to keep them fresh and maintain the filling’s texture.
Notes
- Make sure the butter and cream cheese are softened to room temperature for easier mixing and a smoother texture.
- Pressing the cookie centers immediately after baking helps create a perfect well for the filling.
- Use fresh toasted coconut for garnish to add a crunchy, nutty flavor contrast.
- These cookies are best served chilled or at room temperature. Avoid freezing as the texture may be compromised.
- To toast coconut, spread it evenly on a baking sheet and bake at 350°F for 5-7 minutes, stirring occasionally, until golden brown.
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
