Description
Delightful cookies combining zesty lemon and creamy cheesecake with a chewy coconut texture, perfect for gatherings.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter (softened)
- 8 oz cream cheese (softened)
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- ½ cup sweetened shredded coconut
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Whisk together the flour, baking soda, and salt in a medium bowl.
- Combine the softened butter and cream cheese in a large bowl, beating until creamy.
- Add the granulated sugar and blend until light and fluffy.
- Mix in the egg, vanilla extract, lemon zest, and lemon juice until well combined.
- Gradually incorporate the dry ingredients, mixing until just combined.
- Fold in the sweetened shredded coconut.
- Scoop tablespoon-sized balls of dough onto the prepared baking sheet.
- Create an indentation in each dough ball and fill it with cheesecake mixture (cream cheese, powdered sugar, vanilla, sour cream).
- Bake for 10-12 minutes, or until the edges are golden and centers are set.
- Sprinkle with additional shredded coconut while warm and let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
Ensure all ingredients are at room temperature for easier blending and optimal texture.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 10g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Keywords: lemon cookies, cheesecake cookies, coconut cookies, dessert, baking
