Description
These delightful Lemon Coconut Cheesecake Cookies combine the tangy flavors of lemon and creamy cheesecake with a hint of coconut for a delicious treat.
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 texture in base)
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
For the Topping:
- ½ cup sweetened shredded coconut
Instructions
- Prepare Cookie Base: In a mixing bowl, cream butter and sugar until light and fluffy. Add egg, vanilla, lemon zest, and lemon juice. Mix well. In a separate bowl, whisk together flour, baking powder, and salt. Gradually add dry ingredients to the wet mixture. Fold in shredded coconut.
- Make Cheesecake Topping: In another bowl, beat cream cheese until smooth. Add powdered sugar, lemon juice, lemon zest, and vanilla extract. Mix until well combined.
- Assemble and Bake: Drop spoonfuls of cookie dough onto a baking sheet. Flatten each cookie slightly and make an indentation in the center. Fill the indentations with the cheesecake topping. Sprinkle with sweetened shredded coconut. Bake at 350°F for 12-15 minutes or until cookies are set. Enjoy!
Notes
- You can customize these cookies by adding nuts or dried fruits to the cookie base.
- Store leftover cookies in an airtight container in the refrigerator.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 8 g
- Sodium: 90 mg
- Fat: 9 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
Keywords: Lemon Coconut Cheesecake Cookies, dessert recipe, cookie recipe, lemon dessert, cheesecake cookies