Description
Lemon Coconut Cheesecake Cookies are a delightful fusion of tangy lemon, creamy cheesecake, and tropical coconut. These soft, chewy treats offer a burst of flavor in every bite, making them perfect for any occasion. Easy to prepare and irresistibly delicious, they will brighten up your dessert table and impress family and friends alike.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 tsp baking powder
- 1/4 cup unsalted butter, softened
- 4 oz cream cheese, softened
- 1 large egg
- 2 tbsp fresh lemon juice
- Zest of 1 lemon
- 1/2 cup shredded coconut (sweetened or unsweetened)
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a mixing bowl, cream together the softened butter and cream cheese until smooth.
- Gradually add sugar and mix until light and fluffy. Beat in the egg until well combined.
- Stir in lemon juice and zest until fully incorporated.
- In another bowl, whisk together flour and baking powder; fold into the wet mixture along with shredded coconut.
- Drop tablespoon-sized scoops of dough onto prepared sheets about two inches apart.
- Bake for 12-15 minutes until edges are lightly golden. Cool on wire racks before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 8g
- Sodium: 40mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: <1g
- Protein: 2g
- Cholesterol: 20mg