Lemon Coconut Cheesecake Cookies Recipe
These Lemon Coconut Cheesecake Cookies are a delightful combination of tangy lemon, creamy cheesecake, and tropical coconut in a soft, chewy cookie. Perfect for a sweet treat any time of day!
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Units
Scale
Cookie Dough:
- 1/2 cup unsalted butter, softened
- 4 oz cream cheese, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup sweetened shredded coconut
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream butter and cream cheese: In a large bowl, cream together the softened butter and cream cheese until smooth and fluffy.
- Add sugar and eggs: Add the sugar and beat until light and well combined. Mix in the egg, lemon zest, lemon juice, and vanilla extract until smooth.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Add coconut: Fold in the shredded coconut.
- Bake: Drop rounded tablespoons of dough onto the prepared baking sheet. Bake for 10–12 minutes, or until the edges are lightly golden.
- Cool: Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For extra lemon flavor, add 1/2 teaspoon lemon extract.
- Cookies can be stored in an airtight container at room temperature for up to 4 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 13g
- Sodium: 70mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
