Description
These Lemon Coconut Cheesecake Cookies are a delightful treat that perfectly blend the flavors of lemon, coconut, and cream cheese. With a soft and chewy texture, these cookies are sure to become a favorite for any occasion.
Ingredients
Scale
Cookie Dough:
- 1/2 cup unsalted butter (softened)
- 3 oz cream cheese (softened)
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup shredded sweetened coconut
Additional:
- powdered sugar for dusting (optional)
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Prepare the Dough: In a large bowl, cream the butter and cream cheese until smooth. Add sugar, beat until light and fluffy. Mix in egg, vanilla, lemon zest, and juice. In another bowl, whisk flour, baking powder, and salt. Gradually add dry ingredients to wet mixture. Fold in coconut.
- Bake: Scoop dough onto baking sheet. Bake for 10–12 minutes until edges are golden. Cool on sheet before transferring to a rack. Dust with powdered sugar if desired.
Notes
- For a stronger lemon flavor, add 1/4 teaspoon lemon extract.
- Store cookies in an airtight container at room temperature for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 10g
- Sodium: 75mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 20mg
