Zesty Lemon Coconut Cheesecake Cookies Recipe
Deliciously soft and tangy cookies featuring a creamy cheesecake center and a hint of tropical coconut.
Equipment
- oven
- mixing bowl
- baking sheet
- parchment paper
Ingredients
For the Crust
- 1 cup all-purpose flour
- ½ cup unsalted butter, softened
- 4 oz cream cheese, softened
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 2 tablespoon fresh lemon juice
- ½ cup shredded coconut
- ¼ teaspoon baking powder
- ¼ teaspoon salt
Instructions
Prepare the Crust
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, cream together butter, cream cheese, and sugar until light and fluffy. Beat in egg, vanilla, lemon zest, and lemon juice.
- In a separate bowl, whisk flour, baking powder, and salt. Gradually mix into the wet ingredients until just combined. Fold in shredded coconut.
- Drop tablespoon-sized dough onto the prepared baking sheet, spacing about 2 inches apart.
- Bake for 12-15 minutes, or until edges are lightly golden. Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
These cookies are best enjoyed fresh but can be stored in an airtight container for a few days.
Nutrition
Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 100mgPotassium: 50mgFiber: 1gSugar: 8gVitamin A: 200IUVitamin C: 1mgCalcium: 30mgIron: 1mg
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