Description
Lemon Coconut Cheesecake Cookies are a delightful fusion of creamy cheesecake, zesty lemon, and tropical coconut flavors. These soft and chewy cookies offer a burst of sunshine in every bite, making them perfect for any occasion. Whether you’re hosting a summer picnic or enjoying a cozy night in, these cookies will bring smiles to your family and friends. With an inviting aroma that fills your kitchen, it’s hard to resist indulging in more than one!
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- ½ cup unsalted butter (softened)
- 4 oz cream cheese (softened)
- 2 large eggs (room temperature)
- ¼ cup fresh lemon juice
- Zest of 2 lemons
- 1 cup unsweetened shredded coconut
- 2 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Mix in the softened cream cheese until smooth, then add eggs one at a time, mixing well after each addition.
- Stir in fresh lemon juice, lemon zest, and vanilla extract until combined.
- In another bowl, whisk together flour and baking powder; gradually add to the wet ingredients while gently folding.
- Fold in shredded coconut until evenly mixed.
- Drop rounded tablespoons of dough onto the prepared baking sheet and bake for 12-15 minutes or until golden brown.
- Allow cookies to cool before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 120
- Sugar: 9g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: <1g
- Protein: 2g
- Cholesterol: 20mg