Description
White Chocolate Dipped Coconut Cookies are cream cheese coconut cookies dipped in white chocolate and sprinkled with more coconut. The perfect sweet treat for your Easter celebration!
Ingredients
- 1/2 cup (1 stick) unsalted butter, softened
- 4 ounces cream cheese, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 1 cup sweetened coconut flakes
Toppings:
- 1 (12 ounce) bag white chocolate morsels
- 1 cup sweetened coconut flakes
Instructions
- Preheat oven to 350°F.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, cream cheese and sugar until light and fluffy, 2-3 minutes. Add eggs and vanilla, and beat on medium speed until well combined.
- In a large bowl, whisk together the flour, baking powder, and salt. Gradually add the flour mixture to the butter/cream cheese mixture and mix on low speed until just combined. Stir in 1 cup sweetened coconut flakes.
- Roll dough into 2 tablespoon sized balls and place about an inch apart on lightly greased or parchment-lined baking sheets. Bake 13-15 minutes or until cookies just start to crackle on top. Transfer to a wire rack to cool completely.
- Once cookies are cool, melt the white chocolate in a shallow microwave safe bowl for about 90 seconds or until melted and smooth once stirred.
- Place a wire rack on top of a cookie sheet. Dip the top of one cookie at a time in the melted white chocolate and then place it bottom down on the wire rack. Sprinkle with a pinch of sweetened coconut flakes. Repeat with remaining cookies. Let cookies set for about 15 minutes before transferring to a serving platter.