Sea Salt+Coconut+Cream Cheese Cookies

I had a block of cream cheese just chillin’ in my fridge…

Coconut Cream Cheese Cookies

So I made these cookies…

Sea Salt Coconut Cream Cheese Cookies

Toasted coconut+browned butter+cream cheese+sea salt= “I guess the world isn’t so bad.”

SaltedCoconutCreamCheeseCookie

These morsels of happiness are easy to make. Any chance I have the opportunity to brown butter, I do it. It adds a deep warmth and slight nuttiness to whatever you bake it in. Be sure to do this in advance to allow plenty of time for the butter to cool.

Salted Coconut Cream Cheese Cookies

Soft and chewy-gooey. The key to achieving this texture is to refrigerate the cookie dough for at least an hour (I chilled mine overnight) and under-baking them. You’ll need to pull them out of the oven when the tops are still soft, and right when the edges are just turning brown. Don’t worry, once they’ve cooled, they’ll have solidified and have this wonderfully chewy texture.

Sea salt coconut cream cheese cookies

I had dinner the other night with some friends in Oakland. Upon paying the check, everyone ran back to the car to scarf these cookies down for dessert. My friends loved them, and so will yours.

 

Sea Salt+Coconut+Cream Cheese Cookies

Adapted from VanillaKitchen

Ingredients:

2 c + 3 Tb all-purpose flour

1/2 tsp baking soda

1/2 tsp salt

1 1/2 sticks browned butter, cooled

8 oz cream cheese, softened

1 c brown sugar

1/2  c granulated sugar

2 tsp vanilla extract

2 c coconut flakes, toasted

Flaked sea salt for garnish

Heat oven to 350F. Line a baking sheet with parchment and spread coconut flakes evenly. Toast until slightly golden brown, about 8-10 minutes. Keep an eye on this, as the coconut will turn brown quickly. Rotate pan halfway through baking. When coconut is toasted, cool on a rack. Turn oven off.

In a medium bowl, whisk together flour, baking soda, and salt. In a large bowl, combine cooled browned butter and sugars. Beat until color changes a shade lighter, about 2-3 minutes. Beat in vanilla. Add dries and beat at low speed until incorporated. Fold in coconut flakes.

Chill dough for at least 1 hour. Chill overnight for a chewier cookie.

Preheat oven to 350F. Form cookie dough into 1 inch balls and place onto parchment lined cookie sheet. Take the palm of your hand and press down slightly on each cookie dough ball. Sprinkle with flaked sea salt. Bake for 11-13 minutes or until edges are just starting to turn brown. The middle will still be soft but you should be able to lift the cookie from the parchment without it sticking. Place on cooling rack.

 

 

 

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