Name: Italian Cream Cake Cookies
Prep time: 30 min
Cook time: 15 min
Total time: 100 min
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 teaspoon vanilla extract; 1 teaspoon almond extract; 1 cup powdered sugar; 0.5 cup shredded sweetened coconut, or to taste; 1 cup finely chopped pecans

Italian Cream Cake Cookies

3.5

(2)

2 Reviews

1 Photo

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!

Recipe by Martha

Published on June 19, 2020

Prep Time:

30 mins

Cook Time:

15 mins

Additional Time:

55 mins

Total Time:

1 hr 40 mins

Servings:

Yield:

20 cookies

Jump to Nutrition Facts

Ingredients

Cookie Dough:

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

Icing:

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

Directions

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 (per serving)

302	Calories
22g	Fat
25g	Carbs
4g	Protein

Nutrition Facts
Servings Per Recipe 20
Calories 302
% Daily Value *
Total Fat 22g	28%
Saturated Fat 12g	59%
Cholesterol 59mg	20%
Sodium 152mg	7%
Total Carbohydrate 25g	9%
Dietary Fiber 1g	5%
Total Sugars 14g
Protein 4g
Vitamin C 0mg	1%
Calcium 21mg	2%
Iron 1mg	6%
Potassium 79mg	2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.