Coconutties - Coconut Pudding Cookies

• Vegetarian

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 2 cups All-purpose flour, unbleached
  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1 3.4 oz package Coconut cream pudding mix, instant
  • 3/4 cup Granulated sugar, White
  • 1/4 tsp Salt

• Snacks

  • 1 1/2 cups Coconut flakes to roll the cookies, sweetened

• Dairy

  • 1/2 cup Butter, unsalted
  • 3 oz Cream cheese
  • 2 tbsp Whole milk

Found on willcookforsmiles.com

Description

Ingredients

• 2 cups unbleached, all-purpose flour
• ½ tsp. baking soda
• 1 tsp. baking powder
• 3.4 oz package of instant coconut cream pudding mix
• ¼ tsp salt
• ¾ cup white granulated sugar
• 3 oz. cream cheese, room temperature, cut into small pieces
• ½ cup unsalted butter, melted and warm
• 1 large egg, room temperature
• 2 Tbsp. whole milk
• About 1½ cups of sweetened coconut flakes to roll the cookies

Directions

• Preheat the oven to 350 and line the cookie sheet with parchment paper.
• Place sugar and cream cheese in a large bowl.
• Pour warm butter over sugar and cream cheese and whisk until all combined.
• Add egg and milk, whisk until smooth.
• Add flour, salt, baking soda, baking powder, and instant pudding mix. Mix with rubber spatula until completely combined. (You may have to just use your hands once dry ingredients are folded into wet ingredients, to finish mixing the cookie dough.)
• Use a cookie scoop (#50 size) to to scoop even amounts of cookie dough for the cookies. Scoop cookie batter and roll the dough into a ball. Roll cookie dough balls in coconut flakes so that they are completely covered. (You can press them very gently as rolling so that coconut flakes stay on better.)
• Place cookie balls on the baking sheet at least an inch apart.
• Bake for 12-14 minutes. Cool on a wire rack.