Description
Lemon Coconut Cheesecake Cookies are a delightful fusion of creamy cheesecake, zesty lemon, and tropical coconut. Each soft, chewy cookie provides a refreshing taste that transports you to sun-soaked beaches with every bite. Perfect for any occasion, these cookies are quick to prepare and guaranteed to impress family and friends while satisfying your sweet cravings.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 4 oz cream cheese, softened
- 2 tbsp lemon zest (from about 2 lemons)
- 2 tbsp lemon juice (freshly squeezed)
- 1 cup shredded coconut (sweetened or unsweetened)
- 1 tsp baking powder
- 1/4 tsp salt
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, beat together the softened butter and cream cheese until creamy. Add granulated sugar and mix until light and fluffy.
- Incorporate the lemon zest and lemon juice into the mixture.
- In another bowl, whisk together flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients until just combined.
- Fold in shredded coconut gently.
- Scoop tablespoons of dough onto prepared baking sheets, spacing them about two inches apart. Bake for 12-15 minutes or until edges are lightly golden brown. Let cool slightly before transferring to a wire rack.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 150
- Sugar: 8g
- Sodium: 95mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: <1g
- Protein: 2g
- Cholesterol: 15mg