Description
Delightfully soft and tangy Coconut Lemon Cheesecake Cookies combine the creamy richness of cream cheese with fresh lemon zest and juice, enhanced by shredded coconut for a tropical twist. These cookies offer a perfect balance of sweet and citrus flavors, making them an irresistible treat for any dessert lover.
Ingredients
Scale
Wet Ingredients
- 1/2 cup unsalted butter (softened)
- 4 ounces cream cheese (softened)
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1 tablespoon fresh lemon juice
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup sweetened shredded coconut
Optional Toppings
- Extra shredded coconut
- Powdered sugar for dusting
Instructions
- Preheat and prepare baking sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to ensure the cookies don’t stick during baking.
- Cream butter and cream cheese: In a large bowl, beat the softened butter and cream cheese together until the mixture is smooth and creamy, creating a rich base for the cookies.
- Add sugar and wet ingredients: Incorporate the granulated sugar into the mixture and continue beating until the texture is light and fluffy. Then mix in the egg, vanilla extract, lemon zest, and lemon juice until fully combined.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening and seasoning agents.
- Mix dry ingredients into wet mixture: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined to avoid overmixing, which could toughen the cookies. Fold in the shredded coconut carefully to keep the texture tender.
- Shape and top cookies: Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow room for spreading. Optionally, sprinkle extra shredded coconut or dust with powdered sugar on top to enhance flavor and presentation.
- Bake: Place the baking sheet in the oven and bake for 10 to 12 minutes, or until the cookie edges turn just lightly golden, indicating they are perfectly baked.
- Cool: Let the cookies cool on the baking pan for 5 minutes to firm up before transferring them to a wire rack to cool completely. This prevents breakage and helps them set properly.
Notes
- For a stronger lemon flavor, drizzle the cooled cookies with a simple lemon glaze made by mixing powdered sugar and lemon juice.
- Store the cookies in an airtight container to maintain freshness for up to 4 days.
