Lemon Coconut Cheesecake Cookies
These Lemon Coconut Cheesecake Cookies are a delightful combination of creamy cheesecake and zesty lemon wrapped in a soft, chewy cookie.
Servings: 12 servings
Calories: 160kcal
Equipment
- Mixing Bowl
- Baking Sheet
- Parchment Paper
Ingredients
Ingredients
- 1/2 cup unsalted butter softened
- 1/2 cup granulated sugar
- 1 cup all-purpose flour
- 1/2 cup shredded coconut
- 1/4 cup cream cheese softened
- 1 large egg
- 1 tablespoon lemon juice
- 1 unit zest of 1 lemon
- 1/2 teaspoon baking powder
- 1 pinch salt
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, cream together the softened butter and sugar until light and fluffy (about 2-3 minutes).
- Add in the cream cheese, egg, lemon juice, and lemon zest; mix until well combined.
- In another bowl, whisk together the flour, baking powder, and salt until blended.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the shredded coconut gently, ensuring even distribution.
- Drop spoonfuls of dough onto a baking sheet lined with parchment paper, leaving space between them.
- Bake for 10-12 minutes or until the edges are lightly golden brown.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Enjoy your delicious cookies with family and friends!
Notes
For extra lemon flavor, add more lemon zest. Store in an airtight container for up to 5 days. Dough can be frozen for future use.
Nutrition
Calories: 160kcal | Fat: 9g