Description
These Lemon Coconut Cheesecake Cookies combine tangy lemon, creamy cheesecake filling, and tropical shredded coconut in a soft, chewy cookie perfect for any occasion.
Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons lemon zest
- 2 tablespoons lemon juice
- 2 1/2 cups all-purpose flour
- 1 cup shredded coconut
- 1/2 teaspoon baking powder
- Pinch of salt (optional)
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
Instructions
- In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 3 minutes.
- Add the egg, vanilla extract, lemon zest, and lemon juice, and mix until smooth.
- Gradually add the flour, shredded coconut, baking powder, and salt, stirring until well combined.
- In a separate bowl, beat the cream cheese, powdered sugar, lemon juice, and vanilla extract until smooth and creamy. Chill for 30 minutes.
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop about 1 tablespoon of dough, roll into a ball, make an indentation, and add 1 teaspoon of filling. Encase filling with dough and re-roll into a ball.
- Place dough balls 2 inches apart on the baking sheet and bake for 10–12 minutes until edges are lightly golden.
- Cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
- Optional: Sprinkle additional shredded coconut on top of cooled cookies.
Notes
- Chill the cheesecake filling to make it easier to handle.
- Ensure the filling is well sealed within the dough to prevent leaking.
- Store cookies in an airtight container in the fridge for up to 5 days.
- Freeze for longer storage up to 2 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 90mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
