Description
Delicious lemon coconut cheesecake cookies that blend fresh flavors with a buttery texture, perfect for any occasion.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1/2 cup cream cheese, softened
- 1/2 cup shredded coconut
- 1 tablespoon lemon juice
Instructions
- Preheat the oven to 350°F (175°C).
- Mix together the flour, baking powder, and salt in a bowl.
- Cream the butter and sugar together until light and fluffy in another bowl.
- Add the egg, vanilla extract, lemon zest, and lemon juice to the butter mixture and mix until combined.
- Gradually stir in the dry ingredients until just combined.
- Fold in the cream cheese and shredded coconut until evenly distributed.
- Drop spoonfuls of the cookie dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
Use softened butter and cream cheese for easier blending. Chill the dough for 30 minutes for thicker cookies.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: cookies, lemon, coconut, dessert, cheesecake
