Print

Lemon Coconut Cheesecake Cookies

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in Lemon Coconut Cheesecake Cookies, where zesty lemon meets creamy cheesecake in a chewy delight. Follow our easy steps for a tropical treat, complete with nutrition details!

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1/2 cup unsweetened shredded coconut
  • 1/2 cup granulated sugar
  • 1/4 cup cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 1 large egg
  • Zest of 1 lemon
  • 2 tablespoons fresh lemon juice

Instructions

  1. Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Step 2: In a large mixing bowl, cream together the softened butter, cream cheese, and granulated sugar until the mixture is smooth and fluffy.
  3. Step 3: Beat in the egg, lemon zest, and lemon juice until fully combined.
  4. Step 4: Gradually add the flour and shredded coconut to the wet mixture, stirring until just combined.
  5. Step 5: Drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about two inches apart.
  6. Step 6: Bake in the preheated oven 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.

Notes

  • For optimal freshness, store your Lemon Coconut Cheesecake Cookies in an airtight container at room temperature for up to three days or refrigerate for up to a week.
  • If you prefer warm cookies, lightly reheat them in the microwave for about 10-15 seconds, just until they’re soft and cozy.
  • Serve these delightful cookies with a dollop of whipped cream or a scoop of vanilla ice cream to elevate their lemony flavor and add extra creaminess.
  • For a burst of citrus flavor, consider adding a little extra lemon zest into the dough, which will enhance the cookie's brightness and aroma.

Nutrition

Find it online: https://snackioo.com/lemon-coconut-cheesecake-cookies/