Coconut Cream Cookies are are a delicious and easy-to-make treat that are perfect for many occasions. These cookies are made with a simple sugar cookie base and filled with a coconut frosting, which gives them a rich and creamy texture.
Prep: Preheat the oven to 350°. Then, line two baking sheets with parchment paper or silicon mats, set them aside.
Dough: In a large bowl, cream butter, powdered sugar, and vanilla until light and fluffy.
In a separate bowl, whisk together flour and salt. Gradually add to the butter mixture and mix well.
Shape: Shape into 1-inch balls. Place 2 inches apart on the prepared baking sheets. Using the end of a wooden spoon handle, make a ½ inch-deep indentation in the center of each ball.
Bake: Bake for 10-12 minutes or until lightly browned. Let the cookies cool on the baking sheet for 2-3 minutes, then transfer them to a wire rack to cool completely.
Topping: For filling, in a small bowl, beat cream cheese and powdered sugar until light and fluffy. Beat in flour and vanilla; stir in coconut and walnuts. Mound 1 teaspoonful of filling onto each cookie.
Melt the chocolate chips in a small bowl, in the microwave and then drizzle it on top of each cookie; let them cool until set. Serve and enjoy!
Notes
These cookies will stay fresh for up to 5 days if stored in an airtight container, in the fridge.Place them in an airtight container or freezer bag and freeze for up to 3 months. Thaw at room temperature before serving.