Coconut Cream Cheese Cookies

Coconut Cream Cheese Cookies (Air Fryer Recipe)

Table of Contents

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).

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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