ITALIAN CREAM CAKE COOKIES

Italian Cream Cake Cookies image

My family loves Italian cream cake, so I created this cookie to be an easy, cute, and snack-sized dessert with all of the flavor of a slice of Italian cream cake. This is the first recipe I've ever created, and every time I make it for family or friends, it is a big hit!

Provided by Martha

Categories Desserts Cookies Thumbprint Cookie Recipes

Time 1h40m

Yield 20

Number Of Ingredients 15

Ingredients

1 cup salted butter, at room temperature
½ cup white sugar
2 eggs at room temperature, separated
1 teaspoon vanilla extract
1 teaspoon almond extract
2 cups all-purpose flour
⅛ teaspoon salt
1 cup shredded sweetened coconut
1 (8 ounce) package cream cheese, softened
¼ cup salted butter, softened
1 teaspoon vanilla extract
1 teaspoon almond extract
1 cup powdered sugar
½ cup shredded sweetened coconut, or to taste
1 cup finely chopped pecans

Steps:

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.
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.
Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
Beat egg whites in a small bowl until bubbly and frothy. Pour pecans into a shallow bowl.
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.
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.

Nutrition Facts : Calories 301.8 calories, Carbohydrate 24.8 g, Cholesterol 59.2 mg, Fat 21.5 g, Fiber 1.4 g, Protein 3.5 g, SaturatedFat 11.7 g, Sodium 151.7 mg, Sugar 13.5 g