Description

Lemon Coconut Cheesecake Cookies combine the tanginess of lemon, the sweetness of coconut, and the creamy indulgence of cheesecake into one irresistible treat. These soft, chewy cookies are the perfect balance of flavors and textures, making them ideal for any occasion. The burst of citrusy freshness and the tropical richness of coconut come together in a melt-in-your-mouth experience that will have everyone coming back for more.

Ingredients

1 cup all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter, softened
8 oz cream cheese, softened
3/4 cup granulated sugar
1 large egg
1 tbsp lemon zest
1 tbsp lemon juice
1 tsp vanilla extract
1/2 cup shredded coconut (sweetened or unsweetened)
Powdered sugar, for dusting (optional)

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Instructions

Preheat the oven: Set your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
Prepare dry ingredients: In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
Make the cookie dough: In a large bowl, beat together the softened butter, cream cheese, and granulated sugar until light and fluffy (about 2-3 minutes). Add the egg, lemon zest, lemon juice, and vanilla extract, mixing until well combined.
Combine the dry ingredients: Gradually add the dry ingredients to the wet ingredients, stirring until fully incorporated. Gently fold in the shredded coconut.
Shape the cookies: Use a tablespoon or cookie scoop to drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake: Bake for 10-12 minutes or until the edges are golden, and the centers are set. The cookies should feel soft but firm enough to hold their shape.
Cool and serve: Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Dust with powdered sugar if desired before serving.

Notes

ou can substitute cream cheese with mascarpone or Greek yogurt for a different texture and flavor.For a dairy-free version, use coconut oil in place of butter and dairy-free cream cheese.Sweetened shredded coconut adds extra sweetness, but unsweetened coconut can be used for a more subtle flavor.