Cream Cheese Cookies With Toasted Coconut

Cream cheese coconut cookies with candied cherries
Diana Rattray
  • Total: 30 mins
  • Prep: 12 mins
  • Cook: 18 mins
  • Yield: 4 Dozen (48 Servings)
Nutritional Guidelines (per serving)
843 Calories
85g Fat
23g Carbs
11g Protein
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Nutrition Facts
Servings: 4 Dozen (48 Servings)
Amount per serving
Calories 843
% Daily Value*
Total Fat 85g 108%
Saturated Fat 10g 52%
Cholesterol 33mg 11%
Sodium 80mg 3%
Total Carbohydrate 23g 8%
Dietary Fiber 11g 38%
Protein 11g
Calcium 88mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Drop cookies are one of the easiest cookies to prepare and bake.  No shaping, chilling, pressing, or rolling. Just mix, drop them on the baking sheet, and bake.

These easy cream cheese drop cookies are flavored with vanilla, coconut, and candied cherries.

Ingredients

  • 1 cup unsalted butter
  • 2 packages (3 ounces each) cream cheese, room temperature
  • 1 1/2 cups granulated sugar
  • 1/2 teaspoon salt (1/4 teaspoon if using salted butter)
  • 1 teaspoon vanilla
  • 1 large egg
  • 2 tablespoons milk
  • 2 cups all-purpose flour
  • 1/2 cup toasted coconut
  • 48 pecan halves or halved candied cherries

Steps to Make It

  1. Heat the oven to 325 F. Line a baking sheet with parchment paper.

  2. Cream together the butter and cream cheese until light and fluffy. Beat in the granulated sugar, salt, and vanilla.

  3. Add egg and milk; beat well.

  4. Stir in the flour and toasted coconut.

  5. Using a teaspoon or small cookie scoop, drop the cookie batter onto the prepared baking sheet then press a pecan half or cherry half into the top of each one.

  6. Bake for 18 to 20 minutes, or until you can see that the bottoms have browned.

  7. Remove the cookies to a rack to cool completely.

Recipe Tip

  • How to Toast Coconut: Set a dry skillet over medium heat and add the coconut. Cook, stirring and shaking the pan, for about 5 minutes, or until the coconut is nicely browned and aromatic.

Recipe Variation

  • Add 1/2 teaspoon almond extract and omit the vanilla extract. Top with cherry halves or whole almonds.