Recipe: Cottage Cheese & Coconut Cookies


When I first found this recipe I was instantly smitten with it.  We always end up with a cup of cottage cheese at the bottom of the container that no one eats.  Usually it’d get tossed down the garbage disposal, but now I’m making cookies with it!

You know me, I can’t just follow a recipe so the first couple of batches I played around with ingredients.  The first run through resulted in a cakey cookie with a clean-cut flavor.  The second time around I added coconut which seemed to give it more pizazz.  I like that word…pizazz, it’s fun to say and not said nearly enough in my opinion.  On to the recipe!


  • 1/2 cup of unsalted butter
  • 1 cup of cottage cheese
  • 1 1/2 cup of flour
  • 1/2 cup of sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp vanilla ( I used paste but I’m sure liquid would work)
  • 1 cup of shredded coconut


Preheat oven to 400 degrees F.  In a separate bowl whisk together all the dry ingredients.  Cream the butter and cottage cheese, slowly add the dry ingredients in batches, the vanilla, and finally mix in the coconut.

cookie dough for cottage cheese cookies

The batter will be very thick and sticky.  Drop tablespoon sized dollops onto a sprayed, or greased, cookie sheet.  Cook for 10-12 minutes.  Cook on wire rack and enjoy. 

cooling cottage cheese cookies

Like I mentioned before, these cookies have a simple taste and cakey texture.  They’d be great sandwiched together with a stronger flavored filling or frosting.


Be sure to come back next Wednesday, May 30th,  when I share another version of this recipe.

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  1. They look delicious. now if I can convince my hubby that coconut is ok in cookies.

  2. I can't wait to try these! In fact, I'm going to get off the computer, grab my girls and make them right now! Thank you!

    Jenn/Rook No. 17

  3. The cookies were fantastic! My whole family loved them. Pinning your recipe and promoting on FB so that others can enjoy too!


  4. It always seems odd to me when recipes call for unsalted butter then you add salt anyhow. Is there a reason for this?

  5. Personally I don't like salt, so I usually have unsalted butter on hand. A little bit of salt enhances most recipes, but if you bake with salted butter and add salt it just too much, at least to salt-sensitive people like me. :)

    You can always use salted butter and then omit the salt from the recipe too.


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