Italian Cream Cake Cookies Delight

Follow our step-by-step guide on how to make Italian Cream Cake Cookies Delight.

1. Step 1

   In a large mixing bowl, combine the room temperature butter and white sugar. Beat with an electric mixer on high speed until the mixture is creamy, about 2 minutes.

2. Step 2

   Add the egg yolks, vanilla extract, and almond extract to the butter mixture. Beat until well combined.

3. Step 3

   Gradually add the all-purpose flour and salt, mixing until just combined. Stir in the shredded coconut, ensuring it is evenly distributed throughout the dough.

4. Step 4

   Cover the dough and refrigerate for about 30 minutes to firm it up.

5. Step 5

   While the dough chills, prepare the frosting. In a separate bowl, beat together the cream cheese and butter until creamy. Add the vanilla and almond extracts, then gradually mix in the powdered sugar until the frosting is smooth. Stir in additional coconut and refrigerate the frosting for about 30 minutes to allow the flavors to meld.

6. Step 6

   Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.

7. Step 7

   In a small bowl, beat the egg whites until they are bubbly and frothy. Place the pecans in a shallow bowl for coating the cookies.

8. Step 8

   Once the dough is chilled, shape it into 1-inch balls. Dip each ball into the egg whites, then roll in the pecans until fully coated. Place the cookies on the prepared baking sheets and gently press down with your thumb to create a small well in the center of each cookie.

9. Step 9

   Bake in the preheated oven for about 15 minutes, or until the cookies are slightly firm. Allow them to cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.

10. Step 10

    Once cooled, fill the wells of the cookies with the prepared frosting.