Ingredients
- 1/2 cup (113g) unsalted butter, softened
- 4 oz (113g) cream cheese, softened
- 1 cup (200g) granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cups (190g) all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 1/2 cups sweetened shredded coconut
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and cream cheese until smooth and fluffy.
- Add the sugar and beat until light and creamy.
- Beat in the egg and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the shredded coconut.
- Scoop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10–12 minutes, or until the edges are lightly golden.
- Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
If you’d like, I can help you write a fun description or tips for storage and variations — just say so! 🌴✨