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Lemon Coconut Cheesecake Cookies

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These Lemon Coconut Cheesecake Cookies combine the tangy flavor of lemon with creamy cheesecake and a tropical coconut twist, making for a deliciously soft and zesty treat.

Ingredients

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  • 1 cup all-purpose flour
  • 1/2 cup shredded coconut
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest

Instructions

  1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together flour, shredded coconut, baking soda, and salt; set aside.
  3. In a large bowl, beat together cream cheese, butter, and sugar until light and fluffy.
  4. Add egg, vanilla extract, lemon juice, and lemon zest to the cream cheese mixture and mix until combined.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  6. Drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
  7. Bake for 12-15 minutes or until the edges are lightly golden.
  8. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Use fresh lemon juice and zest for the best flavor. Do not overmix the dough to keep the cookies tender. Store cookies in an airtight container for up to 3 days.

Nutrition

Find it online: https://www.rapidrecipes.blog/lemon-coconut-cheesecake-cookies-7/