Coconut Cheesecake Biscuit Bombs
San Diego has these places I affectionately call Liquor Delis and they’re the weirdest thing. As the name implies, they’re liquor stores that are . . . also delis. Maybe you grew up with this and it’s totally normal for you, but to me this is about as weird as the gas station in North Carolina that sells fried chicken (the best fried chicken ever, incidentally). And even weirder than these places existing is the fact that they’re my new favorite thing.
I KNOW, I know, how did I even find out that I loved them? Like why would I have patronized a food establishment situated inside a liquor store? In short, because of Yelp. Seriously, these places all have the best reviews! So I figured they must be a ~food phenomenon~ like the aforementioned gas station fried chicken (no, really). Or maybe Yelp was malfunctioning big time, but I had to try, right?!
So I did: the first one I tried was The Marketplace, which is more like a Convenience Store Deli than a full-on Liquor Deli (so many technical terms.) Annnnd it was the best tuna melt I’ve ever eaten, hands down. Since then I’ve also found my local Liquor Deli, Golden Cheers, which Mike and I grab takeout from on the regular.
This is all awesome and stuff but . . . how did this happen? What made a Liquor Deli a thing here in California? I’ve never seen anything like it, but I’m definitely not imagining it. A friend hypothesized it had something to do with it being easier to get a liquor license if you also sell food. Internet, find out and let me know.
And in the meantime, let’s get sandwiches and liquor! We can have a picnic, make mimosas, and dive face first into some more biscuit bombs. These Coconut Cheesecake Biscuit Bombs are the perfect super easy, super delicious dessert for my fellow coconut lovers! They start with prepared biscuit dough and come together quickly with no fuss. Enjoy!
One year ago: Easy Strawberry Cheesecake Tart
Two years ago: Blueberry Biscuits with Almond Glaze
Three years ago: Hot Yellow Cake with Caramelized Pineapple
Four years ago: Radishes with Whipped Butter, Anchovy, and Parsley
Five years ago: Spiked Biscoff Cookie Icebox Cake
Six years ago: Gooey Butter Strawberry Shortcake
Seven years ago: Lemon Raspberry Cake
- 1 can (8-count/16.3 ounces) Pillsbury Grands! Biscuits or similar product
- 1 (8-ounce) packages cream cheese, softened
- scant 1/4 cup sugar
- 1/2 cup sweetened shredded coconut, plus extra for toasting for topping (optional)
- 1 egg
- 3/4 teaspoon coconut extract, divided
- 1/2 cup powdered sugar
- 1-3 tablespoons coconut milk
- Preheat oven to 350°F. Spray a 9-inch round cake pan or pie plate with nonstick cooking spray.
- In a large bowl, mix cream cheese, sugar, shredded coconut, 1/4 teaspoon coconut extract, and egg together until combined.
- Unroll biscuits. Flatten each biscuit, place about 1 1/2 tablespoons of coconut mixture in the center, and pinch together the edges of the biscuit to conceal. Place in prepared pan with the seam down.
- Bake 20-22 minutes, or until deeply golden brown (let them get pretty dark on top to ensure they’re cooked all the way through). Cool at least 10 minutes before icing and/or serving.
- To make icing: whisk powdered sugar, 1/2 teaspoon coconut extract, and enough coconut milk to make it a pourable consistency. Top with toasted coconut. Serve warm.
- Store covered for up to 2 days in the fridge.