Description
Lemon Coconut Cheesecake Cookies are a delightful blend of tangy lemon and creamy cheesecake flavors, topped with shredded coconut.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup unsweetened shredded coconut
- 1/2 cup cream cheese, softened
- 1/4 cup sugar
- 1/4 cup brown sugar
- 1/2 cup butter, softened
- 1 egg
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix the flour, baking powder, and salt.
- In a separate bowl, beat the butter, cream cheese, sugar, and brown sugar until smooth.
- Add the egg, vanilla extract, lemon zest, and lemon juice to the mixture and blend well.
- Gradually add the dry ingredients to the wet mixture and combine.
- Fold in the shredded coconut.
- Drop spoonfuls of dough onto a baking sheet lined with parchment paper.
- Bake for 12-15 minutes or until golden brown.
- Let cool before serving.
Notes
- Store cookies in an airtight container.
- For extra flavor, add more lemon zest.
- You can use sweetened shredded coconut if desired.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: Lemon Coconut Cheesecake Cookies