Description
These Lemon Coconut Cheesecake Cookies combine the creamy richness of cheesecake with the bright zest of lemon and the tropical sweetness of shredded coconut. Soft, chewy, and bursting with flavor, they make a delightful treat perfect for any occasion.
Ingredients
Scale
Cookie Dough
- 1/2 cup unsalted butter, softened
- 4 oz cream cheese, softened
- 3/4 cup sugar
- 1 large egg
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 cup shredded coconut
Instructions
- Prepare the Creamy Base: In a large bowl, beat the softened butter, cream cheese, and sugar together until the mixture is fluffy and well combined, ensuring a smooth base for your cookie dough.
- Add Flavorings: Incorporate the egg, lemon zest, and vanilla extract into the mixture, mixing thoroughly to blend the bright and aromatic flavors evenly.
- Combine Dry Ingredients: Gradually add the all-purpose flour, stirring gently until just combined to avoid overworking the dough, which could make the cookies tough.
- Fold in Coconut: Gently fold in the shredded coconut ensuring it is evenly distributed throughout the dough, adding texture and tropical flavor.
- Scoop Dough: Using a tablespoon, scoop portions of the dough onto a lined baking sheet, spacing them adequately to allow room for spreading during baking.
- Bake Cookies: Bake the cookies in a preheated oven at 350°F (175°C) for 10-12 minutes, or until the edges turn a delicate golden brown, signaling they are done.
- Cool the Cookies: Let the cookies cool on the baking sheet for a few minutes to firm up before transferring them to a wire rack to cool completely, enhancing their texture and flavor.
Notes
- Be careful not to overbake; cookies continue to cook slightly on the hot baking sheet after removal from the oven.
- For extra lemon flavor, consider adding a tablespoon of fresh lemon juice to the batter.
- Use unsweetened shredded coconut for a less sweet option.
- If you prefer a crunchier texture, toast the shredded coconut lightly before folding it into the dough.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
