Description
Lemon coconut cheesecake cookies are a delightful treat that combines the tangy taste of lemon with the creamy texture of cheesecake and the sweetness of coconut.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup unsweetened shredded coconut
- 1/4 cup sugar
- 1/4 cup brown sugar
- 1/2 cup butter, softened
- 1/2 cup cream cheese, softened
- 1 egg
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, cream together the butter, cream cheese, and sugars until smooth.
- Add the egg, lemon juice, lemon zest, and vanilla extract. Mix well.
- In another bowl, whisk together the flour, baking powder, shredded coconut, and salt.
- Gradually add the dry ingredients to the wet mixture. Mix until just combined.
- Drop spoonfuls of dough onto a baking sheet lined with parchment paper.
- Bake for 12-15 minutes or until the edges are lightly golden.
- Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- For extra lemon flavor, add more lemon zest.
- Store cookies in an airtight container at room temperature.
- These cookies freeze well for up to a month.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: lemon coconut cheesecake cookies