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Lemon Coconut Cheesecake Cookies

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Delightful cookies that combine zesty lemon and creamy cheesecake topped with shredded coconut.

Ingredients

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  • 3/4 cup unsalted butter, softened
  • 2/3 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest
  • 1 tablespoon lemon juice
  • 1 3/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup shredded coconut (optional)
  • 8 oz cream cheese, softened
  • 1/3 cup powdered sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 1/2 teaspoon vanilla extract
  • 1/2 cup sweetened shredded coconut

Instructions

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Cream the softened butter and granulated sugar until light and fluffy.
  3. Add egg, vanilla extract, lemon zest, and lemon juice; mix until smooth.
  4. Whisk together flour, baking powder, and salt; gradually mix into the wet ingredients.
  5. Fold in the shredded coconut.
  6. Scoop dough onto prepared baking sheet, flattening each ball slightly.
  7. Bake for 8-10 minutes until edges are set.
  8. Cool on the tray for a few minutes, then transfer to a wire rack.
  9. Beat cream cheese, powdered sugar, lemon juice, zest, and vanilla until smooth; chill to set.
  10. Dollop cheesecake mixture on the cooled cookies and sprinkle with shredded coconut.
  11. Optional: Toast the topped cookies briefly in the oven.

Notes

Store these cookies in an airtight container at room temperature for up to 1 week.

Nutrition

Find it online: https://us.recipesfood.org/lemon-coconut-cheesecake-cookies/

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