Coconut Cream Cheese Cookies
Servings: 22 cookies
Calories: 142kcal
These no bake Coconut Cream Cheese Cookies require only four ingredients and about twenty minutes of your time! They are soft and chewy with just the right amount of sweetness that is well balanced with the addition of the cream cheese. Make these cookies ahead of time and store them in your freezer!
Print Recipe
Ingredients
- 8 ounces cream cheese room temperature
- 1 teaspoon vanilla extract
- 2 1/2 cups sweetened coconut, toasted
- 1 1/2 cups milk chocolate chips
Instructions
- In a mixing bowl, beat the cream cheese and vanilla extract until well combined.
- Add the coconut and mix well.
- Roll the coconut mixture into balls and then press the balls in your palms to form a flattened, round shape. Set them on a parchment-lined baking sheet. (After rolling a few of the balls, your hands will become sticky, which will make rolling the balls harder. Wash and dry your hands well and the rolling will be much easier.)
- Refrigerate the cookies.
- While the cookies chill, transfer the milk chocolate chips to a microwave-safe bowl. In increments of 30 seconds at half power, melt the chocolate, stirring well between each increment.
- Once the chocolate is fully melted and silky smooth, remove the cookies from the fridge and dip them halfway down into the melted chocolate, allowing the excess to drip back into the bowl.
- Set the dipped cookies back onto the parchment-lined baking sheet. Once all cookies are dipped, refrigerate for one hour.
- Once the chocolate has hardened, transfer the cookies to a food-safe container with a tight-fitting lid. Keep refrigerated.
Nutrition
Calories: 142kcal | Carbohydrates: 14g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 12mg | Sodium: 68mg | Potassium: 49mg | Fiber: 1g | Sugar: 12g | Vitamin A: 166IU | Vitamin C: 0.1mg | Calcium: 25mg | Iron: 0.3mg