These cookies take the sweetness of the coconut and the cinnamon spice to create a cookie like no other. This combination of flavors is not something I have tried in another cookie, but I really like it.
The cream cheese gives the cookie a solid structure, so it does not break apart. This can happen sometimes because the coconut can produce a softer cookie. If you like sweet coconut and cinnamon, these are the cookies for you.
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Ingredients
- Butter unsalted
- Cream Cheese
- Light brown sugar
- Sugar white
- Vanilla Extract
- All-purpose flour
- Kosher Salt
- Baking powder
- Coconut sweetened (Baker's is my preference)
- Almonds blanched
- Cinnamon Chips
Making Cinnamon and Coconut Cookies
These are an easy cookie to make. A little prep work, mix and bake. It is that easy.
Prepping
I start by getting my ingredients measured or weighed into bowls. Weigh or measure the light brown sugar and the white sugar into a bowl and set it aside.
Next, in another bowl, weigh or measure the flour. Add to the flour the salt and baking powder, running a whisk through to blend.
Finally, weigh or measure the sweetened coconut into another bowl and set it aside. Time to make the cookies.
Mixing the Cookie Dough
Cube the butter and add the cream cheese to your mixer bowl. I cream these two together for about 1 to 2 minutes on a medium mixer speed.
Next, add the sugars and mix for 3 minutes on a medium mixer speed until creamy with soft peaks. Scrape down the bowl and across the bottom. Then turn the mixer back on for a few seconds to make sure everything is mixed. Now, add the vanilla extract and blend.
Add the coconut, cinnamon chips and the blanched almonds to the cookie dough. Blend for 30 seconds.
Scrape down the bowl and blend for another 15 seconds. This is a stiff cookie batter at this stage because of the coconut. Blend with a spatula if the add-ins seem a little unevenly distributed.
Cover and refrigerate for 30 minutes.
Scoop, Flatten and Bake
Preheat the oven to 350°F (175°C or 180°C) and line 2 cookie sheet pans with parchment paper. I am using a medium cookie scooper (Pampered Chef).
I scoop 12 cookie mounds onto the prepared cookie sheet pan, but if I left them this way, this would be the shape and size of the cookies. To make them more of a cookie shape, I take a piece of parchment paper, place it onto the top of a mound and, using a flat bottom glass, press down about halfway. This will create a more cylinder shape.
Flatten them to about ½ inch thick. I also went around the sides of the cookies and tucked in any coconut and cinnamon chips that might be sticking out and shaping them, so they were round. Don't get to carried away with making them perfectly round, you want them a little rustic.
Bake for 10 - 12 minutes. You just want a little golden around the bottom and not wet looking on the tops. Move them to a cooling rack to finish.
Enjoy!
The plate and the vase were purchased at the Lititz Outdoor Fine Art Show. This is held every July in Lititz PA. The maker of the plate and vase is Bridget Hughes. Check out her Facebook page at Bridget Hughes Pottery.
FAQ's
I use Baker's Sweetened Coconut not only to add sweetness to my cookies but to add moisture. Unsweetened coconut is dry and flaky. This will not give the same results.
I use a Ziploc, Glad, or Rubbermaid ware container that has a tight-fitting lid to keep the cookies soft. The cookies will last 5-7 days.
The reason I chose almonds is that they go very well with coconut. The blanched almonds have a mild flavor, which does not compete with the cinnamon or the coconut. But it adds texture to the cookie. You could try the macadamia nut. That would work as well.
Other Cinnamon Cookies
Recipe
Cinnamon Chips with Coconut and Almond Cookies
Barbara HallWould you like to save this recipe?
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Ingredients
- ½ cup (113.5 g) Butter unsalted room temperature
- 4 ounces (4 ounces) Cream Cheese softened
- ½ cup (110 g) Light brown sugar
- ½ cup (100 g) Sugar white
- 1 teaspoon (1 teaspoon) Vanilla Extract
- 2 ¼ cups (281.25 g) All-purpose flour
- ¼ teaspoon (0.25 teaspoon) Kosher Salt
- ½ teaspoon (0.5 teaspoon) Baking powder
- 1 ½ cups (127.5 g) Coconut sweetened
- ½ cup (62.5 g) Almonds blanched
- ¾ cup (177.44 g) Cinnamon Chips
Instructions
- Weigh or measure both sugars into a bowl and set aside. Next, weigh or measure the salt, flour, baking powder and run a whisk through to blend. Finally, weigh or measure the coconut into another bowl and set it aside.
- Cube the butter into a mixer bowl and add the softened cream cheese. Mix the two on a medium mixer speed for a minute or two. Next, add the sugars to the butter-cream cheese mixture and mix on a medium mixer speed for 3 minutes. You want this to look creamy with soft peaks. Scrape down the sides and across the bottom and blend.
- Add the vanilla extract and combine. Turn the mixer down and add the flour about a third at a time. You just want the flour mixed through; don't over beat it. Stop and scrape the bowl down and across the bottom and turn the mixer on for about 15 seconds. Stop and add the coconut, almonds and the cinnamon chips, turning the mixer on for another minute, so the ingredients get mixed into the cookie batter. You may have to mix a little by hand using a spatula. Cover and refrigerate for 30 minutes.
- Preheat your oven to 350°F (175°C or 180°C) and line two cookie pans with parchment paper. Using a medium cookie scooper, add 12 mounds to a prepared cookie sheet pan. I take a small piece of parchment paper, lay it on top of a cookie mound. Then, using a flat bottom glass, press down on the parchment paper coving the cookie mound so you have about ½ inch round disk shape.
- I tuck in any coconut and cinnamon chips that are sticking out. I also reshape the discs so they are round. Bake for 10-12 minutes, transfer to a cooling rack after you pull them from the oven.
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NUTRITION DISCLAIMER
I am not a certified Dietitian or Nutritionist. The nutrition amounts given below are provided through a program and are only a guideline.
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