Lemon Coconut Cheesecake Cookies
Soft, tangy cookies with creamy cheesecake center and hint of tropical coconut. Perfect for dessert!
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
Preparation
- 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
You can customize the seasonings to taste.
Nutrition
Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 100mgPotassium: 50mgFiber: 0.5gSugar: 8gVitamin A: 200IUVitamin C: 2mgCalcium: 15mgIron: 0.5mg
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