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Lemon Coconut Cheesecake Cookies

Soft and chewy cookies with a tangy lemon flavor, coconut shreds, and a creamy cheesecake center.

Ingredients

Scale

For the Crust:

  • 1 cup all-purpose flour
  • 1/2 cup shredded coconut
  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 tbsp lemon zest
  • 2 tbsp lemon juice
  • 1/2 tsp vanilla extract
  • 1/4 tsp salt
  • 4 oz cream cheese, softened
  • 2 tbsp powdered sugar

Instructions

1. Prepare the Crust:

  1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a bowl, cream together butter and granulated sugar until light and fluffy. Add egg, lemon zest, lemon juice, and vanilla extract. Mix well.
  3. Gradually add flour, shredded coconut, and salt, mixing until just combined.
  4. In a separate bowl, beat cream cheese and powdered sugar until smooth.
  5. Scoop tablespoon-sized portions of cookie dough, flatten slightly, and place a small dollop of cream cheese mixture in the center. Fold dough over to enclose the filling.
  6. Bake for 12-15 minutes or until edges are lightly golden. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

Notes

You can customize the seasonings to taste.

  • Author: Olivia Bennett