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1
Make the cookie crust: In a medium bowl, combine flour, baking soda, cornstarch, and salt until well mixed.
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2
In the bowl of your stand mixer (or a large bowl with a hand mixer) beat butter and sugar until light and fluffy, approximately 3-5 minutes.
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3
Scrape bowl as needed.
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4
Beat in eggs, one at a time, followed by vanilla, until well incorporated.
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5
Slowly mix flour mixture into butter mixture, scraping down the sides of the bowl as needed.
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6
Cover bowl and place dough in fridge to chill for 30 minutes.
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7
Preheat oven to 350F and line a large cookie sheet with parchment paper.
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8
Roll the dough into a circle, approximately 3/8 inch thick, and place on the prepared cookie sheet.
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9
Bake at 350F for 16-20 minutes or until edges are firm and just beginning to brown.
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10
Let cool on pan for 3-5 minutes before carefully removing to wire rack to cool completely.
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11
While the cookie is cooling, add the coconut to the cookie sheet you just used for the cookie base.
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12
Toast the coconut for 5-7 minutes at 350F or until golden, stirring halfway through to avoid burning.
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13
Set aside and let cool until you're ready to assemble your pizza.
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14
Make the cream cheese topping: Beat butter and cream cheese for a full three minutes until pale and fluffy, then beat in powdered sugar, one cup at a time, until a thick frosting comes together.
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15
Beat in drink mix, followed by half and half.
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16
Assemble: Spread the cream cheese topping in an even layer over the entire cookie.
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17
Sprinkle toasted coconut over the entire cookie pizza, and arrange sliced strawberries as desired across the top.
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18
Tip: Using 16.5 oz.
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19
store-bought cookie dough?
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20
Bake as directed in step 4 and proceed with the rest of the recipe.
