Lemon Coconut Cheesecake Cookies Recipe
Indulge in these Lemon Coconut Cheesecake Cookies that blend creamy cheesecake with zesty lemon and shredded coconut for a delightful snack.
Equipment
- large bowl
- baking sheet
- wire rack
Ingredients
Cookie Dough
- ½ cup unsalted butter, softened
- 4 oz cream cheese, softened
- ¾ cup sugar
- 1 large egg
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- 1 ¼ cups all-purpose flour
- ½ cup shredded coconut
Instructions
Preparation
- In a large bowl, beat the softened butter, cream cheese, and sugar together until the mixture is fluffy and smooth.
- Mix in the egg, fresh lemon zest, and vanilla extract thoroughly to infuse the dough with citrus and vanilla notes.
- Gradually add the all-purpose flour to the mixture, stirring just until combined to maintain a tender texture.
- Gently fold shredded coconut into the dough to evenly distribute it.
- Using a tablespoon, scoop portions of dough onto a lined baking sheet, spacing them for slight spreading.
- Place the baking sheet in a preheated oven set at 350°F (175°C) and bake for 10-12 minutes or until golden.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
Ensure the butter and cream cheese are softened for smooth mixing. Use fresh lemon zest for best flavor. Do not overmix the flour to keep cookies tender. Store in an airtight container at room temperature for up to 3 days or refrigerate for a week.
Nutrition
Serving: 1cookieCalories: 120kcalCarbohydrates: 14gProtein: 1gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 50mgPotassium: 30mgSugar: 6gVitamin A: 200IUVitamin C: 1mgCalcium: 10mgIron: 0.5mg
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