Description
Lemon Coconut Cheesecake Cookies are a delightful fusion of zesty lemon, creamy cheesecake, and tropical coconut. These soft and chewy cookies evoke the essence of summer with every bite, making them perfect for any occasion. Easy to prepare, they are an ideal treat for both novice bakers and seasoned pros alike. With a golden hue and a sprinkle of coconut, these cookies not only taste amazing but also look stunning on any dessert table.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 large egg
- Zest of 1 lemon
- 2 tbsp fresh lemon juice
- 4 oz cream cheese, softened
- 1/2 cup shredded coconut (sweetened or unsweetened)
Instructions
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a bowl, whisk together flour, baking powder, and salt; set aside.
- Cream the softened butter and sugar until light and fluffy.
- Beat in the egg and cream cheese until smooth. Mix in lemon zest and juice.
- Gradually combine the dry ingredients with the wet mixture; fold in shredded coconut.
- Drop spoonfuls of dough onto prepared baking sheets, spacing them apart.
- Bake for 12-15 minutes until golden brown. Let cool slightly before enjoying.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 6g
- Sodium: 45mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
Keywords: For extra flavor, consider adding white chocolate chips or toasted coconut on top before baking. For a gluten-free version, substitute all-purpose flour with a gluten-free blend.