Description
These Soft and Tangy Lemon Coconut Cheesecake Cookies combine chewy coconut, bright lemon flavor, and a creamy texture for a tropical-inspired treat that’s perfect year-round.
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 4 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg
- 1 tbsp lemon zest
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
- 1 cup shredded sweetened coconut
- Powdered sugar, for dusting (optional)
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, cream butter, cream cheese, granulated sugar, and brown sugar until smooth and fluffy.
- Mix in egg, lemon zest, lemon juice, and vanilla extract until fully incorporated.
- Gradually add dry ingredients to the wet mixture and mix until just combined.
- Fold in the shredded coconut.
- Scoop dough into balls and place them a few inches apart on the prepared baking sheet.
- Gently flatten each ball slightly with your fingers or the back of a spoon.
- Bake for 12–14 minutes, until edges are lightly golden and centers are set.
- Cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
- Dust with powdered sugar once cooled, if desired.
Notes
- Add white chocolate chips or coconut extract for variation.
- Chill dough for enhanced flavor and easier handling.
- Cookies freeze well for up to 2 months.
- Use fresh lemon zest and juice for best flavor.
- Full-fat cream cheese yields the best texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 10g
- Sodium: 85mg
- Fat: 7g
- Saturated Fat: 5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
