Description
These lemon coconut cheesecake cookies are a refreshing treat that combines the tanginess of lemon with the creaminess of cheesecake and the tropical flavor of coconut.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup unsweetened shredded coconut
- 1/2 cup sugar
- 1/4 cup butter, softened
- 1/4 cup cream cheese, softened
- 1 egg
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, cream together butter, sugar, and cream cheese.
- Add the egg, vanilla extract, lemon juice, and lemon zest. Mix well.
- In another bowl, combine flour, shredded coconut, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture. Mix until just combined.
- Drop spoonfuls of dough onto a baking sheet lined with parchment paper.
- Bake for 12-15 minutes or until edges are golden.
- Allow to cool before serving.
Notes
- Store cookies in an airtight container for up to a week.
- For extra lemon flavor, add more lemon zest.
- These cookies can be frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: lemon coconut cheesecake cookies, dessert, cookies, baking