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Italian Cream Cake Cookies
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Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
100 minutes
Delicious Italian cream cake-inspired cookies, perfect for sharing with loved ones.
Ingredients:
  • 1 cup salted butter, at room temperature
  • 0.5 cup white sugar
  • 2 eggs at room temperature, separated
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 2 cups all-purpose flour
  • 0.125 teaspoon salt
  • 1 cup shredded sweetened coconut
  • 1 (8 ounce) package cream cheese, softened
  • 0.25 cup salted butter, softened
  • 1 cup powdered sugar
  • 0.5 cup shredded sweetened coconut, or to taste
  • 1 cup finely chopped pecans
Instructions:
  • In a large bowl, cream together butter and sugar using an electric mixer until creamy, for about 2 minutes on high speed. Mix in egg yolks, vanilla, and almond extract until combined. Gently stir in flour and salt until just combined. Fold in coconut, ensuring it is evenly dispersed. Chill dough in the refrigerator for approximately 30 minutes.
  • Prepare the frosting by mixing cream cheese and butter until smooth. Blend in vanilla and almond extract, then carefully incorporate powdered sugar until the frosting is silky. Gently fold in the coconut. Chill the frosting for 30 minutes to enhance the flavors.
  • Preheat the oven to 350 degrees F (175 degrees C) and line baking sheets with parchment paper.
  • Whisk egg whites in a small bowl until they become bubbly and frothy. Transfer pecans to a shallow bowl.
  • 1. Roll the cold dough into 1-inch balls, then coat with egg whites and roll in pecans. Place on baking sheets and use your thumb to create a small well in the center of each cookie before baking.
  • Bake in the preheated oven for 15 minutes until slightly firm. Let cool on baking sheets briefly to set, then transfer to a wire rack. Allow to cool completely before frosting.

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