Here is some of my randomness that is my life….
My bf bought be tulips that I can plant for Valentine’s Day. Tulips are my ultimate favorite flour, oops I mean flower.
I’ve been dying to try matte topcoat nail polish. You paint it over your regular nail polish and it changes it to a matte finish. I’ve looked here and even in the US and I couldn’t find it until the other day. It was at Superstore for $2. I jumped up and down in the store. Yes, yes I did.
I’m addicted to reruns of Dawson’s Creek.
I send my mom on a wild goose chase all over Arizona for Biscoff spread. Her and my aunt finally drove 7 miles across Phoenix to Trader Joe’s. I waiting to hear confirmation that the eagle has landed.
These cookies are my invention. I wanted cookies, bad. So after randomly searching my fridge and cupboards I decided on cream cheese cookies with toasted coconut. Yum, right?? The malted milk powder kept catching my eye, then it was staring me in the face. I figured why not throw it in too. I really didn’t know if there were going to turn out, but they did. Oh did they ever!
So here are my Toasted Coconut Malted Cream Cheese Cookies.
The toasted coconut pairs beautifully with the malted milk powder. The cream cheese gives them this creaminess that isn’t found in your typical cookie. The bottom of the cookie caramelizes and gets sweet and crunchy. I didn’t think I would fall in love with but I am head over heels. If I could send each one of you a cookie I would or you could totally make your own. I would double the recipe next time.
These cookies don’t contain eggs, sooo I totally ate the dough and it was gooooood.
Toasted Coconut Malted Cream Cheese Cookies – approx 24 cookies – smallish cookies
4 oz cream cheese – room temp
1/2 c butter – room temp
1 c toasted unsweetened coconut – seperated (if you haven’t toasted coconut I’ll tell you how below)
2 tbs malted milk powder
1 1/4 c all purpose flour
1 tbs coconut oil (I used Trader Joe’s)
1 c granulated sugar
Preheat oven to 350 F. Line a baking sheet with parchment paper.
In a medium bowl whisk together flour and malted milk. Set aside.
In the bowl of an electric mixer cream together cream cheese, butter , sugar and coconut oil until combined.
Add in dry ingredients and mix. Once everything is combined fold in 1/2 c toasted coconut. Place the rest (1/2 c) coconut in a small bowl.
Take a tbs of cookie dough, roll into a ball, then roll in the coconut. Place on lined cookie sheet and press down slightly to flatten cookie.
Bake for 12-15 minutes.
*how to toast coconut – place coconut in a frying pan. Turn on to medium high heat and stir until coconut becomes lightly brown and fragrant.