Coconut Cream Cheese Chocolate Chip Cookies

I tend to shy away from shredded coconut as an ingredient. It's not because I don't like it, but because my husband isn't a fan. It's not so much a flavor thing for him, but more of a textural thing. Making something that I know he won't eat is never a good idea, because it means that there's twice the amount just sitting there for me to eat. But I just had to make these. He tried one and said that the flavor was good, but he couldn't get past the texture. So, after setting some aside for the boys, I took the rest to my coworkers, who were very happy recipients.

These cookies are just fantastic. They're made with cream cheese, and there's no egg, which results in a soft, pillowy texture. The coconut comes in the form of coconut extract and shredded sweetened coconut, both of which pair perfectly with the chocolate chips. Talk about a crowd-pleasing addition to your Christmas cookie trays!

Coconut Cream Cheese Chocolate Chip Cookies

adapted from Baking Blonde

2 cups plus 3 tablespoons all-purpose flour

1/2 teaspoon baking soda
1/2 teaspoon salt
12 tablespoons (1 1/2 sticks) unsalted butter, melted and cooled to room temperature
5 to 6 ounces cream cheese, softened
1 cup brown sugar, packed
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 teaspoon coconut extract
1 cup milk chocolate chips
1/2 cup semi-sweet chocolate chips
1/2 to 1 cup shredded sweetened coconut

1. Adjust oven racks to upper and lower middle positions and heat oven to 325. Line cookie sheets with parchment paper.

2. Whisk dry ingredients together; set aside.

3. With an electric mixer, combine cooled butter and cream cheese until smooth. Add sugars and beat until thoroughly combined. Beat in vanilla and coconut extracts until combined.

4. Add dry ingredients to the wet ingredients and beat at low speed just until combined. Stir in chocolate chips and shredded coconut.

5. Drop dough by tablespoons onto baking sheets and bake for 12 to 14 minutes or until edges are set and bottoms are light brown. Cool cookies on sheets until able to lift without breaking and place on wire rack to cool.

Coconut Chocolate Pecan Pie

Here's a question, because this is something I honestly just don't understand: How could a person possibly not like coconut? If you're a coconut-hater, please speak up in the comments, because I'm really curious. My husband doesn't like coconut, but he really can't articulate why. He says he just doesn't like it. I say he's insane.

When I came across this recipe for coconut chocolate pecan pie, I threw Joe's coconut-hating out the window and decided to make it as soon as I possibly could. And trust me, you should do the same thing, because this pie is amazing. It's so easy to make, and the end result is decadent and delicious and rich and everything I could ever ask for in a pie. I even made Joe eat a piece without telling him there was coconut in it, but he could spot the coconut a mile away. His verdict was that the pie would have been awesome...without the coconut. I scoffed at him, had two pieces, and took the rest to work, where my co-workers seemed to enjoy it.

So make this pie today, and then make it again for Thanksgiving like I'm going to, because I guarantee your family will love it! (As long as they're not crazy coconut haters.)

Coconut Chocolate Pecan Pie
source: Better Homes and Gardens

Pastry for single-crust pie
3 eggs
1 cup light-colored corn syrup
2/3 cup packed brown sugar
1/3 cup butter, melted
1 teaspoon vanilla
1/4 teaspoon salt
1 cup semisweet chocolate pieces
1 cup flaked coconut
1 cup pecan pieces

1. Unroll prepared pastry into a 9-inch pie plate. Ease pastry into pie plate without stretching. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge. Set aside.

2. In a medium bowl, combine eggs, corn syrup, brown sugar, butter, vanilla, and salt.

3. In pastry shell, layer semisweet chocolate pieces, coconut and pecan pieces. Pour egg mixture over all, spreading evenly. To prevent overbrowning, cover edge of pastry shell with foil.

4. Bake in a 350 degree oven for 30 minutes. Remove foil; bake for 20 to 25 minutes more or till set. Cool completely on a wire rack. Cover and store in refrigerator within 2 hours. If you like, serve with whipped cream and sprinkle with toasted coconut.