Having coconut, almonds, and chocolate on the same cookie makes my mouth water. But searching for a coconut cream cheese cookie recipe, the one I chose looked naked. So I started thinking of how to dress them up, and my mind drifted towards a hint of almond flavor. It didn't take much of a leap to add a little chocolate for the finishing touch.
The cream cheese helps keep the coconut moist and chewy, and the almond with chocolate reminds me of an Almond Joy candy bar. Since I have added the sign-up for the weekly recipe on my website, the folks at work know what I am bringing in before I get there. I can't surprise them anymore.
Adapted from Cookies and Cups
Coconut Almond Chocolate Cream Cheese CookiesBarbara Hall
- 6 oz Cream Cheese room temperature
- 1 cup Light brown sugar 213 g
- ½ cup Sugar white 99 g
- ¾ cup Butter unsalted 1 ¼ stick s
- 2 teaspoon Vanilla Extract
- ½ teaspoon Kosher Salt 2 g
- 2 ¼ cups All-purpose flour 270 g
- ½ teaspoon Baking soda 3 g
- 2 cups packed Coconut shredded 226 g
- 1 cup Almonds sliced To pick out the best slices
- 1 cup Semi-Sweet Chocolate Chip melted
- Weigh or measure into a bowl the flour, salt, and baking soda. I run a whisk through just to blend it together and set the bowl aside. In another bowl weigh or measure the white and light brown sugar and set that bowl aside.
- In a stand mixer (I use a KitchenAid Stand Mixer) or hand-held, blend the cream cheese and butter on medium speed till creamy and no white is showing from the cream cheese. Take the bowl with the sugars and add to the butter and cream cheese mixture and blend till the sugars are all incorporated. Next, add the vanilla extract and blend in. I stop the mixer and scrape down the sides.
- Turn the mixer down to low and gradually add the flour mixture till it is incorporated. I scrape down the sides and add the coconut into the mixture. The dough will be thick so don't over mix. You just want the coconut to be blended into the dough. I take the bowl and stick it into the refrigerator for about ½ hour.
- Turn the oven on to 350° while the dough is in the refrigerator for ½ an hour, this gives your oven plenty of time to heat up. Line your cookie pans with parchment paper (I buy the parchment sheets which are great).
- Pull the cookie dough out of the refrigerator and using a small cookie scoop (I use a OXO Good Grips Cookie Scoop Small) make 12 mounds. Then I take the back of a wooden spoon and gently press on the top to flatten them out the mounds just enough to put the almonds on top in any type of design you like. I just did five around so it looked like a flower. Make sure you press them in slightly and just don't lay them on top or they won't bake into the cookie.
- Bake at 350° for 10-12 minutes (mine were baked at 12 minutes). You only want a hint of brown around the bottom edge they will be very soft to the touch when you pull them out but leave them on the cookie pan for 3-4 minutes before moving them to a cooling rack. They firm up as they cool.
- You can use the microwave or melt over hot water the semi-sweet chocolate chips but you want it warm enough to squeeze out of a baggie with a small cut off the corner. Don't use a real thin baggie or it could tear and you will have chocolate everywhere. You just want a small corner cut so it will just come out in a thin line.
- You can put any kind of line design you like, as you can see I like free-hand sort of Z shape pattern. I then put the cookies on a cookie pan and put them into the refrigerator to set the chocolate. Enjoy!