Lemon Coconut Cheesecake Cookies
These delightful Lemon Coconut Cheesecake Cookies combine the flavors of zesty lemon, creamy cheesecake, and sweet coconut in a chewy cookie base. Perfect for a refreshing treat!
- Prep Time: 20 mins
- Cook Time: 15 mins
- Total Time: 35 mins
- Yield: 24 cookies 1x
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
For the Cookie Base:
- ¾ cup unsalted butter, softened
- ⅔ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 1 ¾ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup shredded coconut (optional)
For the Cheesecake Topping:
- 8 oz cream cheese, softened
- ⅓ cup powdered sugar
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- ½ teaspoon vanilla extract
- ½ cup sweetened shredded coconut
Instructions
- Prepare the Cookie Base: In a large bowl, cream together butter and sugar. Add egg, vanilla, lemon zest, and lemon juice. Mix in flour, baking powder, salt, and shredded coconut. Form dough into balls and flatten on a baking sheet.
- Make the Cheesecake Topping: In a separate bowl, beat cream cheese, powdered sugar, lemon juice, lemon zest, and vanilla until smooth. Spoon mixture onto cookie bases.
- Add the Topping: Sprinkle sweetened shredded coconut on top of each cookie.
- Bake: Bake at 350°F for 12-15 minutes or until edges are lightly golden. Let cool before serving.
Notes
- You can adjust the amount of lemon zest and juice to suit your taste preference.
- For a more intense coconut flavor, toast the shredded coconut before adding it to the cookie base.
Nutrition
- Serving Size: 1 cookie
- Calories: 160 kcal
- Sugar: 8 g
- Sodium: 110 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
Keywords: Lemon Coconut Cheesecake Cookies, dessert recipe, baking
Find it online: https://busyrecipe.com/lemon-coconut-cheesecake-cookies/