Description
Indulge in a sweet treat with tropical flavors with these delicious Lemon Coconut Cheesecake Cookies. Perfectly balanced with the zesty tang of lemon, exotic sweetness of coconut, and a creamy cheesecake center.
Ingredients
Scale
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 1/2 cup shredded sweetened coconut
- 4 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Cream together the softened butter and granulated sugar until light and fluffy.
- Add the egg, vanilla extract, lemon zest, and lemon juice. Mix until combined.
- In another bowl, whisk together flour, baking powder, salt, and coconut.
- Slowly add dry ingredients to the wet mixture until just combined. Chill the dough for 15 minutes.
- Mix the softened cream cheese with powdered sugar. Freeze dollops for filling.
- Wrap dough around frozen filling and shape into balls.
- Bake at 350°F (175°C) for 12-15 minutes. Cool before serving.
Notes
- Ensure the cream cheese filling is frozen to maintain its shape during baking.
- Do not overbake the cookies. Remove them once the edges begin to golden.
- If the dough is too sticky, lightly flour your hands or chill the dough further.
- The flavor improves if the dough is chilled longer. Consider preparing it a day ahead.
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Category: Dessert
Nutrition
- Calories: 220 kcal
- Sodium: 80 mg
- Protein: 3 g