Ingredients
- 1/2 cup (1 stick) unsalted butter, softened
- 4 oz (1/2 block) cream cheese, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup sweetened shredded coconut
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Cream together the butter, cream cheese, and sugar until light and fluffy (about 2-3 minutes).
- Beat in the egg and vanilla extract until fully combined.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add dry ingredients to the wet ingredients, mixing until just combined.
- Fold in shredded coconut using a spatula.
- Scoop dough using a tablespoon or cookie scoop onto prepared baking sheet, spacing cookies about 2 inches apart.
- Bake for 10–12 minutes or until the edges are lightly golden.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Let me know if you’d like a glaze or chocolate drizzle on top!