Lemon Coconut Cheesecake Cookies
These Lemon Coconut Cheesecake Cookies are a delightful fusion of tangy lemon, creamy cheesecake, and sweet coconut. With their soft, chewy texture and burst of refreshing citrus, these cookies are perfect for any occasion, from tea parties to festive gatherings. They’re easy to make and sure to impress!
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 2 minutes
- Yield: 18 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- Cookies:
- 1 ½ cups all-purpose flour
- ½ tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- Zest of 1 large lemon
- 2 tbsp fresh lemon juice
- ½ cup shredded sweetened coconut
- Cheesecake Filling:
- 4 oz cream cheese, softened
- ¼ cup powdered sugar
- ½ tsp vanilla extract
- Topping:
- ½ cup shredded sweetened coconut, toasted (optional)
Instructions
- Prepare the Cheesecake Filling:
- In a small bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth.
- Scoop small spoonfuls onto a parchment-lined baking sheet and freeze for 30 minutes.
- Make the Cookie Dough:
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
- In a large mixing bowl, beat the butter and sugar until light and fluffy.
- Add the egg, vanilla extract, lemon zest, and lemon juice, and mix until well combined.
- Gradually mix in the dry ingredients until just combined. Fold in the shredded coconut.
- Assemble the Cookies:
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Scoop 1 ½ tablespoons of cookie dough and flatten it slightly in your hand. Place a frozen cheesecake filling ball in the center, then wrap the dough around it, sealing the edges.
- Place the dough balls on the baking sheet, spacing them about 2 inches apart.
- Bake the Cookies:
- Bake for 10–12 minutes, or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Add the Topping (Optional):
- If desired, sprinkle toasted coconut on top of the cookies before serving.
Notes
- To toast coconut, spread it on a baking sheet and bake at 350°F (175°C) for 5–7 minutes, stirring occasionally, until golden.
- Store cookies in an airtight container in the refrigerator for up to 5 days.
Find it online: https://recipe.newsvks.com/lemon-coconut-cheesecake-cookies/