2c plus 3 TB all-purpose flour
½ tsp. baking soda
½ tsp. salt
1 ½ sticks unsalted butter, melted and cooled to room temperature
8oz. cream cheese, softened
1c brown sugar, packed
½ c granulated sugar
2 tsp. vanilla extract
2c coconut, toasted
Note: Feel free to add white chocolate chips or regular chocolate chips to this recipe
DirectionsPreheat oven to 325 degrees. Line a cookie sheet with parchment paper. Spread coconut evenly on baking sheet. Once oven is preheated place coconut in oven. Bake for 5-10 minutes stirring halfway thru for even toasting. Remove from oven when it’s just lightly brown. Allow the coconut to cool completely before adding to cookie dough. Reline cookie sheet if needed with parchment paper.
Whisk dry ingredients together; set aside. In the bowl of an electric mixer with a paddle attachment cream butter and cream cheese together until smooth. Add sugars and mix until combined. Beat in vanilla. Add dry ingredients and beat on low speed just until combined, stir in cooled coconut.
Chill dough until firm or overnight. When ready to bake the cookies preheat oven to 350 degrees. With a scoop, scoop the dough onto the prepared parchment lined baking sheet and bake for 12-14 minutes or until the edges are set and bottoms are light brown. Cool cookies on sheets until able to lift without breaking and place on wire rack to cool.