Description
Enjoy these Lemon Coconut Cheesecake Cookies, combining creamy cream cheese, zesty lemon, and chewy coconut for a delightful treat. Perfect for any occasion, they are sure to impress with their unique flavor and texture!
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest (about 1 lemon)
- 1 tablespoon fresh lemon juice
- 1 cup cream cheese, softened
- 1/2 cup shredded coconut (sweetened or unsweetened, based on preference)
- 1/2 cup white chocolate chips (optional)
- Powdered sugar for dusting (optional)
Instructions
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
- In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar using an electric mixer on medium speed until light and fluffy (about 2-3 minutes).
- Add the egg, vanilla extract, lemon zest, and lemon juice to the butter-sugar mixture. Mix on low speed until well combined.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Avoid overmixing.
- Fold in the softened cream cheese until fully incorporated.
- Gently fold in the shredded coconut and white chocolate chips (if using).
- Cover the bowl with plastic wrap or transfer to an airtight container. Refrigerate the dough for at least 30 minutes.
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- After chilling, use a cookie scoop or tablespoon to portion out the dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie.
- Optionally, press down on the tops of the cookie dough balls to flatten them slightly.
- Bake for 12-15 minutes, or until the edges are lightly golden and the centers look set.
- Remove from the oven and let cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.
- Once cooled, dust the cookies with powdered sugar for an extra touch of sweetness (optional).
- Serve on a platter or in an airtight container. Enjoy immediately or store for up to a week at room temperature. Refrigerate for longer freshness, allowing them to come to room temperature before serving.
Notes
- For a more intense lemon flavor, increase the lemon zest and juice.
- Feel free to substitute the white chocolate chips with dark chocolate or omit them entirely for a more traditional cookie.
- Prep Time: 30 minutes
- Cook Time: 15 minutes