Description
Lemon Coconut Cheesecake Cookies are a delightful fusion of zesty lemon and creamy coconut that transport you to a sunny paradise with each bite. Soft, chewy, and bursting with tropical flavors, these cookies are perfect for any occasion, whether it’s a summer picnic or a cozy night in. Whip up a batch and watch them disappear as friends and family savor their unique taste and sunny appearance.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, room temperature
- 2 large eggs
- 2 tbsp fresh lemon juice
- 1 tbsp lemon zest
- 1 cup shredded unsweetened coconut
- 4 oz cream cheese, softened
- 1 tsp baking powder
- 1/2 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, cream together the butter and sugar until light and fluffy (about 3-4 minutes).
- Beat in the eggs one at a time, then mix in the cream cheese until smooth.
- Add lemon juice, lemon zest, and vanilla extract; stir to combine.
- In another bowl, whisk together flour, baking powder, and salt. Gradually mix into wet ingredients until just combined.
- Fold in shredded coconut until evenly distributed.
- Drop rounded balls of dough onto prepared baking sheets about two inches apart.
- Bake for 12-15 minutes or until edges are lightly golden.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 130
- Sugar: 8g
- Sodium: 60mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg