Amy's Favorite Recipes: Raspberry Coconut Cheesecake Cookies

Raspberry Coconut Cheesecake Cookies

This is a sinfully good cookie combining all my favorite dessert elements into a handy bite-sized cookie. This cookie may also be made without the cocoa powder for a vanilla version. This is fabulous so enjoy!

Ingredients:

For the cheesecake:

  6 oz cream cheese, softened
  ½ cup sugar
  1 egg
  1 tbl. vanilla
  1 tbl. flour

For the cookie:

  3 sticks unsalted butter, softened
  1 egg
  1 tbl vanilla
  ¼ cup coconut, sweetened
  ¼ cup cocoa powder
  3 ½ cups flour
  1 tsp salt

To dress the cookie:

  1 egg + 1 tbl water, beaten together for egg wash
  remaining coconut from 10 oz bag
  seedless raspberry preserves

Instructions:

To make the cheesecake filling, cream together the sugar and cream cheese. Add the egg, flour, and vanilla. Mix well and set aside.

To make the cookie dough, cream together the sugar and butter. Add the egg, vanilla and coconut. Mix to combine well. Add the salt.

Sift together the flour and cocoa powder. Add to wet mixture and mix to combine. The dough will stick together and form a ball. Place the ball of dough on plastic wrap and shape into a flat, circular disk. Cover disk with plastic wrap and refrigerate for 30 minutes.

Separate chilled dough into approximately 40 portions. Roll each portion into a ball. Dip each ball into the egg wash and then into the coconut to coat. Place each coated ball onto a lightly greased cookie sheet. Poke a hole into the top center of each ball. Place approximately ¼ tsp cheesecake mixture into each hole. Top each hole with approximately ¼ tsp. raspberry preserves.

Bake cookies in preheated 350º oven for 25 minutes or until the coconut begins to brown. Cool on a wire rack.

Makes 40 cookies.

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