Recipe 279 - Coconut Cream Cheese Cookies
Recipe 279 - Coconut Cream Cheese Cookies
(by Shirley McNevich)
1 cup butter
2 - 3oz. packages Philly cream cheese, room temperature
1 cup white sugar
1/4 tsp. salt
1 tsp. vanilla
1 egg
2 TBSP milk
2 cups flour
1/2 cup toasted coconut (spread coconut on a baking sheet in the oven in a single layer--bake at 325 degrees for 10 minutes, stirring occasionally)
pecan halves or halved candied cherries
In a mixer, beat together the butter, cream cheese, sugar, salt, and vanilla. Add egg and milk--beat well. Remove from mixer and stir in the flour and toasted coconut using a wooden spoon. Drop teaspoonsful onto ungreased cookie sheets, then press a pecan half or cherry half into the top of each cookie. Bake at 325 degrees for 18 to 20 minutes. Remove cookies from oven, wait 5 minutes before removing from cookie sheets. Allow to cool completely.
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About the author
This recipe is from Shirley McNevich's Volume 2 of Mom's Best Recipes. Published here with permission.
If you like Shirley McNevich's recipes please consider supporting her, by purchasing her cookbooks. Shirley would also be delighted to receive feedback at her email address. Don't forget to check Shirley's blog.
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