Description
These Lemon Coconut Cheesecake Cookies are a delightful tropical twist on traditional cheesecake cookies. With a burst of lemon flavor and sweet coconut, these cookies are a perfect treat for any occasion.
Ingredients
Scale
Cookie Dough:
- 1/2 cup unsalted butter (softened)
- 3/4 cup granulated sugar
- 4 oz cream cheese (softened)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1 tablespoon fresh lemon juice
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup sweetened shredded coconut
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Mix wet ingredients: Cream together the butter, sugar, and cream cheese until light and fluffy. Beat in the egg, vanilla extract, lemon zest, and lemon juice until well combined.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually mix the dry ingredients into the wet ingredients until a soft dough forms. Fold in the shredded coconut.
- Bake: Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10–12 minutes, or until the edges are just golden.
- Cool: Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For extra zing, drizzle the cooled cookies with a lemon glaze made from powdered sugar and lemon juice.
- Store in an airtight container 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: 150
- Sugar: 11g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
