Description
These lemon coconut cheesecake cookies are a delightful treat combining tangy lemon and creamy cheesecake flavors with a hint of coconut.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup unsweetened shredded coconut
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 cup softened cream cheese
- 1/4 cup unsalted butter
- 1 large egg
- 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 the butter, cream cheese, granulated sugar, and brown sugar.
- Add the egg, lemon juice, and lemon zest. Mix well.
- In another bowl, whisk together the flour, shredded coconut, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture. Stir until combined.
- Drop tablespoons of dough onto a baking sheet lined with parchment paper.
- Bake for 12-15 minutes until edges are lightly golden.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
- Store cookies in an airtight container.
- For extra lemon flavor, add more lemon zest.
- These cookies freeze well for later enjoyment.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
Keywords: lemon coconut cheesecake cookies