Description
These Lemon Coconut Cheesecake Cookies combine zesty lemon, sweet coconut, and creamy cheesecake filling for a delightful treat.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- Zest of 1 lemon
- 1 tablespoon lemon juice
- 1/2 cup shredded coconut
- 4 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the butter and granulated sugar until light and fluffy.
- Add the egg, lemon zest, and lemon juice, and mix well.
- Stir in the flour and shredded coconut until a dough forms.
- In a separate bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth.
- Scoop tablespoon-sized balls of dough onto the baking sheet.
- Make an indentation in each ball and fill with the cream cheese mixture.
- Bake for 10-12 minutes or until the edges are golden.
- Allow to cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Notes
For best results, chill the dough for 30 minutes before baking. Store in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 120
- Sugar: 8g
- Fat: 7g
- Carbohydrates: 14g
- Protein: 2g