Description
These Lemon Coconut Cheesecake Cookies are a delightful combination of tangy lemon, creamy cheesecake, and tropical coconut flavors in a cookie form. They are perfect for any occasion, from a casual afternoon snack to a special dessert treat.
Ingredients
Scale
Dry Ingredients:
- 2 cups all-purpose flour
- 1 tsp baking powder
Wet Ingredients:
- 8 oz cream cheese, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 tbsp fresh lemon zest
- 1 cup unsweetened shredded coconut
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Mix Cream Cheese Mixture: In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each addition. Stir in lemon zest and shredded coconut.
- Combine Dry and Wet Ingredients: In another bowl, whisk together flour and baking powder. Gradually add the dry mixture to the wet ingredients, stirring until just combined.
- Form and Bake Cookies: Drop rounded balls of dough onto prepared baking sheets, ensuring space between each cookie. Bake for 12-15 minutes or until golden brown on the edges.
- Cool and Serve: Cool the cookies on wire racks before serving.
Notes
- You can add a drizzle of lemon glaze on top for extra tanginess.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 9g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: Lemon Coconut Cheesecake Cookies, Cheesecake Cookies, Lemon Cookies, Coconut Cookies
