Coconut Cream Cheese Cookies (Air Fryer Recipe)
Introduction:
These Coconut Cream Cheese Cookies are rich, soft, and full of tropical flavor. The combination of tangy cream cheese, buttery dough, and sweet shredded coconut creates a melt-in-your-mouth texture with a lightly crisped exterior, thanks to the air fryer. Perfect for summer treats or holiday cookie platters, these cookies come together quickly without turning on the oven!
Prep Time: 15 minutes
Chill Time: 20–30 minutes (for best texture)
Cook Time (Air Fryer): 6–8 minutes per batch
Total Time: ~45–50 minutes
Ingredients (Makes ~20 cookies):
Dry Ingredients:
1 ¼ cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
Wet Ingredients:
½ cup (1 stick) unsalted butter, softened
4 oz (½ block) cream cheese, softened
¾ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
½ teaspoon coconut extract (optional but enhances flavor)
Add-ins:
1 cup sweetened shredded coconut
Extra shredded coconut for rolling (optional)
Instructions:
Make the Dough:
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat butter and cream cheese together until creamy and smooth.
Add sugar and beat until light and fluffy (about 2 minutes).
Mix in egg, vanilla, and coconut extract (if using).
Gradually add the dry ingredients and mix until combined.
Fold in shredded coconut using a spatula.
Chill:
Cover the dough and chill in the fridge for 20–30 minutes (makes shaping easier and improves texture).
Shape Cookies:
Scoop dough into 1-inch balls and roll between your palms.
Roll balls in extra shredded coconut (optional) for a textured top.
Flatten slightly with your fingers.
Air Fry:
Preheat air fryer to 325°F (165°C) for 3 minutes.
Line the air fryer basket with parchment paper with holes or perforated parchment liners.
Place cookies in a single layer, about 1 inch apart (you may need to work in batches).
Air fry at 325°F (165°C) for 6–8 minutes, or until lightly golden at the edges.
Let them cool in the basket for 3 minutes, then transfer to a wire rack.
Tips and Tricks:
Don’t skip chilling the dough—it helps control spreading and keeps the texture soft.
For a crispier exterior, increase cook time by 1–2 minutes.
Add white chocolate chips or chopped macadamia nuts for extra richness.
Use unsweetened shredded coconut if you prefer a less sweet cookie.
Store leftovers in an airtight container at room temp for up to 4 days or freeze for 1 month.
Serving Suggestions:
Serve with cold milk or coconut milk.
Crumble over coconut ice cream for a tropical dessert.
Dip half the cookie in melted dark chocolate and let set for a fancy twist.
Nutrition Facts (Per Cookie Approximate):
Calories: 135
Fat: 8g
Carbohydrates: 14g
Sugar: 8g
Protein: 1.5g
Fiber: 0.8g