Description
These Lemon Coconut Cheesecake Cookies are soft, chewy treats combining zesty lemon, sweet coconut, and creamy cheesecake flavors for a delightful dessert.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 tablespoons lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup sweetened shredded coconut
- 4 oz cream cheese, softened
- 1/2 cup powdered sugar
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream butter and granulated sugar until light and fluffy.
- Beat in egg, lemon zest, lemon juice, and vanilla extract.
- Gradually add the dry ingredients to the wet mixture, stirring until combined.
- Fold in shredded coconut.
- In a separate bowl, mix cream cheese and powdered sugar until smooth.
- Drop tablespoon-sized portions of cookie dough onto the prepared sheets.
- Make a small indentation in each cookie and fill with cream cheese mixture.
- Bake for 12-15 minutes or until edges are golden.
- Cool on wire racks before serving.
Notes
Store in an airtight container for up to 3 days. For a tangier flavor, add extra lemon zest.
Nutrition
- Calories: 150
- Sugar: 10g
- Fat: 8g
- Carbohydrates: 18g
- Protein: 2g