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CARROT CAKE COOKIES WITH COCONUT CREAM CHEESE FROSTING

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Carrot Cake Cookies with Toasted Coconut Cream Cheese Frosting. Quick. Easy. Yummy! Cookies made with boxed carrot cake mix and loaded with white chocolate chips!



They’re chewy, spicy, packed full of sweet, creamy white chocolate chips…ohhh my yum…and smothered in toasted coconut cream cheese frosting.

All carrot cakes, or in this case, carrot cake cookies, need to have a killer cream cheese frosting to go with it. Carrot cake also needs to have coconut. Since I didn’t put any IN the cookie, I decided to throw it into my cream cheese frosting. Best decision ever.

Carrot Cake Cookies with Coconut Cream Cheese Frosting Recipe
Carrot Cake Cookies with Toasted Coconut Cream Cheese Frosting. A sweet treat for Easter day!



Ingredients
Carrot Cake Cookies
  • 1 box  Dunchan Hines Carrot Cake Mix * put the carrot/raisin packet aside
  • 1 stick (1/2 cup)  unsalted butter softened to room temperature,
  • 2 large  eggs room temperature and whisked
  • 1 tablespoon  coconut oil melted
  • 1 cup  white chocolate chips
Toasted Coconut Cream Cheese Frosting
  • 1 (8 oz) package  cream cheese softened to room temperature
  • 1/2 stick (1/4 cup)  unsalted butter softened to room temperature
  • 2 cups  powdered sugar
  • 1-2 tablespoons  heavy cream
  • 1 teaspoon  vanilla extract
  • 1 pinch  salt
  • 1 cup  sweetened coconut flakes toasted**
Instructions
Carrot Cake Cookies
  1. Preheat the oven to 350 degrees F and line a baking sheet with a silicone mat.
  2. Mix together room temperature butter, eggs, and melted coconut oil until well combined.
  3. Using a spatula, stir in the carrot cake mix. The dough will be thick and sticky.
  4. Stir in the packet of carrots (and raisins, if using) and white chocolate chips.
  5. Use a cookie scoop to scoop the dough onto the prepared baking sheet.
  6. Bake for 8 - 10 minutes. They may seem a little underdone, that's ok, remove them from the oven and let them sit for about 10 minutes.
  7. Remove them from the baking sheet and let them cool completely on a wire cooling rack.
Toasted Coconut Cream Cheese Frosting
  1. Beat cream cheese for one minute. Scrape down the bowl.
  2. Beat in butter and mix until fluffy. Scrape down the bowl.
  3. With the mixer on, slowly beat in powdered sugar. Scrape down the bowl.
  4. Now, add in 1 tablespoon heavy cream, vanilla extract, and a pinch of salt. Scrape down bowl and beat in another tablespoon of heavy creamy if it's too thick.
  5. Lastly, beat in toasted coconut.*
  6. The warmed coconut will slightly thin out the frosting. Cover with saran wrap and place in the fridge to firm up.
Assembly
  1. Take one cooled cookie and flip it upside down.
  2. Using a large cookie scoop, scoop chilled frosting on the cookie.
  3. Take another cookie and place it on top!
  4. Enjoy immediately or store in an airtight container in the refrigerator.

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