Description
Lemon Coconut Cheesecake Cookies are a delightful fusion of bright citrus, creamy cheesecake, and tropical coconut. These soft, chewy treats offer an irresistible flavor that transports you to sun-soaked beaches with each bite. Perfect for any occasion, from summer picnics to cozy nights in, these cookies are easy to make and sure to impress your friends and family.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- Zest of 1 lemon
- 2 tbsp lemon juice (freshly squeezed)
- 1 cup coconut flakes (sweetened or unsweetened)
- 4 oz cream cheese, softened
- 1 tsp vanilla extract
- Powdered sugar (for dusting)
Instructions
- Preheat oven to 350°F (175°C). In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then mix in the lemon zest, lemon juice, and vanilla extract until well combined.
- In a separate bowl, whisk together the flour and baking powder. Gradually add this mixture to the wet ingredients and mix until just combined.
- Gently fold in the coconut flakes and cream cheese until smooth.
- Using a cookie scoop or spoon, drop dough onto lined baking sheets with space between each.
- Bake for about 12-15 minutes or until golden around the edges but still soft in the center. Allow cooling on the baking sheet for five minutes before transferring to wire racks.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 120
- Sugar: 8g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg