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Lemon Coconut Cheesecake Cookies

Delightful cookies that combine the zesty flavor of lemon with rich coconut and creamy cheesecake for a refreshing treat.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Tropical
Calories: 150
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup unsalted butter, softened Make sure it's at room temperature.
  • 1 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 2 large eggs Use room temperature eggs.
  • 2 teaspoons vanilla extract
  • Zest of 1 lemon Use fresh lemon for the best flavor.
  • 3 tablespoons lemon juice Freshly squeezed is recommended.
  • 8 ounces cream cheese, softened Ensure it is at room temperature.
Dry Ingredients
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
Finishing Touch
  • 1 cup shredded coconut Sweetened or unsweetened based on preference.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, lemon zest, and lemon juice.
  4. In a separate bowl, whisk together the flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  6. Fold in the shredded coconut and cream cheese, ensuring it is evenly distributed.
Baking
  1. Using a cookie scoop, drop dough onto the prepared baking sheet, leaving some space between each cookie.
  2. Bake for 12-15 minutes, until the edges are lightly golden.
Cooling
  1. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
  2. Indulge and enjoy!

Notes

For optimal results, ensure butter and cream cheese are at room temperature. Adjust baking times according to your oven.