Description
Indulge in the delightful fusion of tangy lemon and rich coconut with these Lemon Coconut Cheesecake Cookies, perfect for any occasion. Creamy, soft, and bursting with flavor, they’re sure to impress your guests.
Ingredients
Scale
- 1 cup cream cheese, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 cup all-purpose flour
- 1/2 cup shredded coconut
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- Extra shredded coconut for garnish
Instructions
- In a mixing bowl, blend the softened cream cheese, granulated sugar, and brown sugar until creamy and well combined.
- Mix in the lemon zest, lemon juice, and vanilla extract into the creamed mixture, then fold in the shredded coconut.
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Drop cookie dough onto the sheet, spacing about 2 inches apart.
- Bake the cookies for about 12-15 minutes, or until they are lightly golden around the edges, then cool on a wire rack.
Notes
- Store cookies in an airtight container at room temperature for up to 5 days.
- Freeze cookies in a freezer-safe bag for up to 3 months.
- For a gluten-free option, substitute all-purpose flour with a gluten-free blend.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120 Kcal
- Sugar: 8g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg