Description
These Coconut Lemon Cheesecake Cookies are a delightful fusion of tropical flavors in a soft, chewy cookie. With a hint of lemon and plenty of coconut, these cookies are perfect for any occasion.
Ingredients
Scale
Cookies:
- 1/2 cup unsalted butter (softened)
- 4 ounces cream cheese (softened)
- 1 cup granulated sugar
- 1 large egg
- 1 tablespoon lemon zest
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup sweetened shredded coconut
Instructions
- Preheat and Prepare: Preheat the oven to 350°F and line two baking sheets with parchment paper.
- Cream Ingredients: In a large bowl, cream together butter, cream cheese, and sugar until light and fluffy. Beat in the egg, lemon zest, lemon juice, and vanilla extract.
- Combine Dry Ingredients: In a separate bowl, whisk flour, baking powder, and salt. Gradually add to wet mixture and mix until a soft dough forms. Fold in coconut.
- Form and Bake: Scoop tablespoon-sized portions of dough, roll into balls, and place on baking sheets. Flatten each cookie slightly. Bake for 10–12 minutes until edges are golden. Cool on baking sheet before transferring to a wire rack.
Notes
- These cookies are soft, chewy, and packed with tropical lemon-coconut flavor.
- For extra citrus zing, drizzle with a lemon glaze made from powdered sugar and lemon juice once cooled.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 10g
- Sodium: 85mg
- Fat: 7g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
