Toasted Coconut Cookies

• 1-1/4 cup All-purpose Flour
• 2 Tablespoons Malted Milk Powder
• 4 ounces, weight Cream Cheese, Room Temperature
• 1/2 cups Butter, Room Temperature
• 1 cup Granulated Sugar
• 1 Tablespoon Coconut Oil
• 1 cup Unsweetened Toasted Coconut, Divided

1. Preheat oven to 350u0b0F. Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour and malted milk. Set aside.
3. In the bowl of an electric mixer, cream together cream cheese, butter, sugar and coconut oil until combined.
4. Add in dry ingredients and mix. Once everything is combined, fold in half of the toasted coconut. Place the remaining half of toasted coconut in a small bowl. (Note: To toast coconut, place coconut in a frying pan. Turn on to medium high heat and stir until coconut becomes lightly brown and fragrant.)
5. Take a tablespoon of cookie dough, roll into a ball, then roll in the coconut. Place on a lined cookie sheet and press down slightly to flatten cookie.
6. Bake for 12-15 minutes.
7. Enjoy!

allpurpose, milk, weight cream cheese, butter, sugar, coconut oil, coconut

Taken from tastykitchen.com/recipes/desserts/toasted-coconut-cookies/ (may not work)