Description
These Lemon Coconut Cheesecake Cookies are a delightful combination of tangy lemon, sweet coconut, and rich cream cheese in a soft, chewy cookie. Perfect for a light and refreshing dessert or sweet treat any time of day!
Ingredients
Scale
For the Cookies:
- 1/2 cup unsalted butter, softened
- 4 oz cream cheese, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tablespoon fresh lemon juice
- 1 tablespoon lemon zest
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon coconut extract (optional)
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup sweetened shredded coconut
Instructions
- Preheat the oven and prepare baking sheets: Preheat the oven to 350°F and line two baking sheets with parchment paper.
- Mix wet ingredients: In a large bowl, cream together the butter and cream cheese. Add sugar, beat until light and fluffy. Mix in egg, lemon juice, lemon zest, vanilla, and coconut extract.
- Combine dry ingredients: In a separate bowl, whisk flour, baking powder, baking soda, and salt. Gradually add dry ingredients to wet mixture, mix until combined.
- Add coconut: Fold in shredded coconut.
- Bake: Scoop dough onto baking sheets, bake for 10–12 minutes until edges are golden. Cool on sheet, then transfer to rack to cool.
Notes
- For a stronger lemon flavor, add a few drops of lemon extract.
- Store cookies in an airtight container for soft and chewy texture.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 10g
- Sodium: 80mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg
