Introduction
Indulge in the delightful combination of lemon, coconut, and cheesecake with these Lemon Coconut Cheesecake Cookies. These soft and chewy cookies are bursting with flavor and make the perfect treat for any occasion.
Ingredients and Equipment
Here’s what you’ll need to make these delicious cookies:
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 2 tablespoons lemon juice
- 1/2 cup sweetened shredded coconut
- 4 oz cream cheese, softened
- 1/4 cup powdered sugar
You will also need:
- Baking sheet
- Parchment paper
- Mixing bowls
- Electric mixer
Step-by-Step Instructions
- Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
- In a small bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a separate bowl, cream together the butter and sugar until light and fluffy.
- Beat in the egg, vanilla extract, lemon zest, and lemon juice until well combined.
- Gradually mix in the dry ingredients until just combined, then fold in the shredded coconut.
- In another bowl, beat the cream cheese and powdered sugar until smooth.
- Using a cookie scoop, drop spoonfuls of cookie dough onto the prepared baking sheet.
- Make an indentation in the center of each cookie and fill it with a dollop of the cream cheese mixture.
- Bake for 12-15 minutes or until the edges are golden brown.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Tips for Success
– Make sure your butter and cream cheese are at room temperature for easier mixing.
– Do not overmix the cookie dough to keep the cookies tender.
– Adjust the amount of lemon juice and zest to suit your taste preferences.
Serving Suggestions
Enjoy these Lemon Coconut Cheesecake Cookies with a cup of hot tea or coffee for a delightful afternoon treat. They also make a great addition to any dessert platter or cookie exchange.
Nutritional Information
Serving size: 1 cookie
Calories: 120
Total Fat: 8g
Saturated Fat: 5g
Cholesterol: 30mg
Sodium: 90mg
Total Carbohydrates: 11g
Sugars: 6g
Protein: 1g
Conclusion
These Lemon Coconut Cheesecake Cookies are sure to become a new favorite in your cookie repertoire. With their bright lemon flavor, tropical coconut, and creamy cheesecake filling, they are a true delight for the taste buds. Enjoy making and sharing these delicious cookies with your friends and family!
PrintLemon Coconut Cheesecake Cookies
- Total Time: 35 minutes
Description
These Lemon Coconut Cheesecake Cookies are a delightful treat with a perfect balance of citrusy lemon, sweet coconut, and creamy cheesecake filling. They are great for any occasion and sure to impress your family and friends.
Ingredients
1 cup unsalted butter, softened
1/2 cup powdered sugar
2 tablespoons lemon zest (from about 2 lemons)
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 cup shredded coconut
4 oz cream cheese, softened
1/4 cup granulated sugar
Instructions
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a mixing bowl, cream together the butter and powdered sugar until light and fluffy.
Add lemon zest and vanilla extract, mix until well combined.
Gradually add the flour and shredded coconut, mixing until a dough forms.
In a separate bowl, beat the cream cheese and granulated sugar until smooth.
Scoop out tablespoon-sized balls of dough and flatten them into discs.
Place a dollop of the cream cheese mixture in the center of each disc.
Fold the dough over the filling, sealing the edges to form a cookie.
Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Prep Time: 20 minutes
- Cook Time: 15 minutes