Name: Italian Cream Cake Cookies
Prep time: 30 min
Cook time: 30 min
Yield: 20
Ingredients: Salted butter, at room temperature - 1 cup; White sugar - ½ cup; Eggs at room temperature, separated - 2; Vanilla extract - 1 teaspoon; Almond extract - 1 teaspoon; All-purpose flour - 2 cups; Salt - ⅛ teaspoon; Shredded sweetened coconut - 1 cup; Cream cheese, softened - 1 (8 ounce) package; Salted butter, softened - ¼ cup; Vanilla extract - 1 teaspoon; Almond extract - 1 teaspoon; Powdered sugar - 1 cup; Shredded sweetened coconut, or to taste - ½ cup; Finely chopped pecans - 1 cup

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Italian Cream Cake Cookies

1. Salted butter, at room temperature - 1 cup

2. White sugar - ½ cup

3. Eggs at room temperature, separated - 2

4. Vanilla extract - 1 teaspoon

5. Almond extract - 1 teaspoon

6. All-purpose flour - 2 cups

7. Salt - ⅛ teaspoon

8. Shredded sweetened coconut - 1 cup

9. Cream cheese, softened - 1 (8 ounce) package

10. Salted butter, softened - ¼ cup

11. Vanilla extract - 1 teaspoon

12. Almond extract - 1 teaspoon

13. Powdered sugar - 1 cup

14. Shredded sweetened coconut, or to taste - ½ cup

15. Finely chopped pecans - 1 cup

How to cook deliciously - Italian Cream Cake Cookies

1. Stage

Combine butter and sugar in a large bowl; beat with an electric mixer on high speed until creamy, about 2 minutes. Add egg yolks, vanilla, and almond extract; beat until combined. Add flour and salt; mix until just combined. Stir in coconut, making sure it is evenly distributed throughout the dough. Refrigerate dough for about 30 minutes.

2. Stage

Meanwhile, make the frosting. Beat cream cheese and butter together until creamy. Add vanilla and almond extract, then gradually stir in powdered sugar until frosting is creamy. Stir in coconut. Refrigerate icing to infuse the flavors, about 30 minutes.

3. Stage

Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.

4. Stage

Beat egg whites in a small bowl until bubbly and frothy. Pour pecans into a shallow bowl.

5. Stage

Shape the cookies by rolling the cold dough into 1-inch balls. Dip dough into the egg whites then roll in the pecans until covered. Arrange on the prepared baking sheets. Gently press down with your thumb to make a small well in the center of each cookie.

6. Stage

Bake in the preheated oven until slightly firm, about 15 minutes. Allow to cool on the baking sheets for a few minutes to firm up. Move cookies to a wire rack. Cool completely before filling with frosting.