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Lemon Coconut Cheesecake Cookies

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Delightful lemon coconut cheesecake cookies that embody the essence of summer with their bright flavors and soft texture.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1/2 cup unsweetened shredded coconut
  • 1/4 cup granulated sugar
  • 1/2 cup cream cheese, softened
  • 1/4 cup butter, softened
  • 1 large egg
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Line a baking sheet with parchment paper.
  3. In a large mixing bowl, cream together the softened butter and cream cheese until light and fluffy.
  4. Add in the granulated sugar, lemon zest, and vanilla extract, and beat until combined.
  5. Crack the large egg into the mix, and stir until fully incorporated.
  6. Whisk together the all-purpose flour, shredded coconut, baking powder, and salt in a separate bowl.
  7. Gradually add the dry mixture to the wet ingredients, folding gently until no flour is visible.
  8. Scoop dollops of dough onto your prepared baking sheet, spacing them about 2 inches apart.
  9. Bake for about 12-15 minutes, or until golden brown on the edges and slightly soft in the center.
  10. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.

Notes

For a gluten-free option, use almond flour and coconut flour. Adjust sugar when using sweetened coconut. Can freeze cookie dough for later use.

Nutrition

Keywords: cookies, desserts, lemon, coconut, cheesecake

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