Decadent Chocolate-Dipped Coconut Cookies

Preheat the oven to 350°F. Line several large baking sheets with parchment paper.

In an electric stand mixer, combine softened butter, cream cheese, and brown sugar. Beat on high until light and fluffy, approximately 3 to 4 minutes. Scrape the bowl with a rubber spatula.

Turn the mixer on low and beat in the egg, vanilla extract, baking powder, and salt. Scrape the bowl again with a rubber spatula.

With the mixer still on low, add in the flour until just combined. Then, mix in the shredded coconut.

Roll the dough into 2-tablespoon balls and place them 2 inches apart on the cookie sheets. Press the dough balls down into 1/2-inch disks with the palm of your hand.

Bake for 9 to 11 minutes or until edges are lightly golden. Allow the cookies to cool on the baking sheets for at least 5 minutes.

Melt chocolate chips either on the stovetop on low heat, stirring occasionally, or in the microwave in 30-second increments, stirring between each.

Dip one side of each cookie in the melted chocolate, wiping off any excess from the bottom, and place back on the parchment paper. Sprinkle each cookie with the additional toasted coconut flakes before the chocolate sets.