Description
Lemon Coconut Cheesecake Cookies are a tropical delight that will transport your taste buds to sun-kissed beaches. These soft, chewy cookies feature a perfect balance of zesty lemon and creamy coconut flavors, making them ideal for any occasion. Whether you’re hosting a summer gathering or treating yourself at home, these cookies will leave you craving more. With a delightful hint of cheesecake richness, each bite is an indulgent escape into paradise.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1/4 cup cream cheese, softened
- 1 large egg
- Zest of 1 lemon
- 2 tbsp lemon juice
- 1/2 cup unsweetened shredded coconut
- Powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, beat together the softened butter and cream cheese until smooth.
- Gradually add the granulated sugar, mixing well before incorporating the egg.
- In another bowl, whisk together the flour, baking powder, salt, lemon zest, and shredded coconut. Gradually mix this into the wet ingredients until just combined.
- Scoop rounded balls of dough onto the prepared baking sheet, leaving space between each cookie.
- Bake for 12-15 minutes until golden around the edges but still soft in the center. Cool on a wire rack and dust with powdered sugar before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 8g
- Sodium: 95mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: <1g
- Protein: 2g
- Cholesterol: 20mg