Lemon Coconut Cheesecake Cookies
Delightful cookies combining creamy cheesecake richness with bright lemon flavor and chewy coconut texture, perfect for any occasion.
Ingredients
For the Cookie Dough
- 1 cup cream cheese, softened Make sure it's at room temperature for easier mixing.
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest For extra lemon flavor, you can add a little lemon juice.
- 1 1/2 cups all-purpose flour Can substitute with gluten-free flour blend if needed.
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup shredded coconut
- Powdered sugar for dusting (optional)
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, beat the cream cheese, granulated sugar, and brown sugar together until smooth.
- Add in the egg, vanilla extract, and lemon zest, mixing until well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the cream cheese mixture, stirring until just combined.
- Fold in the shredded coconut.
Baking
- Drop spoonfuls of the cookie dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges are lightly golden.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Serving
- Dust with powdered sugar before serving, if desired.
Notes
To keep your cookies fresh, store them in an airtight container at room temperature for up to a week. For longer storage, freeze wrapped cookies in a freezer-safe bag; they can last up to three months. If you prefer a chewier cookie, bake on the shorter side of the baking time.