Description
Lemon Coconut Cheesecake Cookies are a delightful treat that combines the flavors of lemon and coconut with a creamy cheesecake filling.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup shredded coconut
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 4 ounces cream cheese, softened
- 1/4 cup powdered sugar
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, shredded coconut, baking powder, and salt.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the egg, vanilla extract, lemon zest, and lemon juice to the butter mixture, and mix until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- In a separate bowl, beat the softened cream cheese and powdered sugar together until smooth.
- Scoop a tablespoon of cookie dough onto the prepared baking sheet, then make a small indentation in the center of each cookie.
- Fill each indentation with about a teaspoon of the cream cheese mixture.
- Bake for 12-15 minutes or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For a tropical twist, try adding a few chopped macadamia nuts to the cookie dough.
- For a more intense lemon flavor, increase the lemon zest to 2 tablespoons and add an extra teaspoon of lemon juice.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg