Description
These Lemon Coconut Cheesecake Cookies are a delightful blend of tangy lemon, sweet coconut, and creamy cheesecake flavors in a soft cookie form.
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
- 2 large eggs
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup shredded coconut
- 4 ounces cream cheese, softened
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, cream the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the lemon zest, lemon juice, and vanilla extract.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the shredded coconut and cream cheese until evenly distributed.
- Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12-15 minutes or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
For a stronger lemon flavor, add extra zest. Store in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 150
- Sugar: 8g
- Fat: 9g
- Carbohydrates: 15g
- Protein: 2g