Description
These Lemon Coconut Cheesecake Cookies combine the bright, zesty cheer of lemon with the tropical sweetness of coconut, all wrapped around a creamy cheesecake filling. Perfect for any occasion, they are an irresistible treat that will leave you wanting more!
Ingredients
Scale
- 8 oz full-fat block cream cheese, softened
- 2 large lemons (zest and juice)
- 1 cup sweetened shredded coconut
- 1/2 cup unsalted butter, softened
- 1 1/2 cups all-purpose flour
- 1 large egg
- 1 cup granulated sugar
- 1 tsp non-alcohol based vanilla extract
- 1 tsp baking powder
- 1/4 tsp salt
- Powdered sugar for dusting (optional)
Instructions
- In a large bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy, about 2-3 minutes with an electric mixer.
- Beat in one large egg and non-alcohol based vanilla extract until just combined.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Cover the dough and chill it in the refrigerator for at least 30 minutes.
- While the cookie dough chills, prepare the filling by beating the softened cream cheese with granulated sugar until smooth and creamy.
- Beat in one large egg until just combined, then stir in the fresh lemon juice, lemon zest, and shredded coconut until evenly incorporated.
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Scoop out rounded tablespoons of the chilled cookie dough and roll each portion into a smooth ball.
- Create a deep indentation in the center of each cookie dough ball using your thumb or the back of a small spoon.
- Spoon about 1-1.5 teaspoons of the lemon coconut cheesecake filling into the center of each cookie dough indentation.
- Place the filled cookies about 2 inches apart on the prepared baking sheets.
- Bake for 12-15 minutes, or until the edges are lightly golden and the cheesecake filling is set.
- Remove from the oven and let the cookies cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Optionally dust the cooled cookies with powdered sugar and sprinkle with extra lemon zest or toasted coconut before serving.
- Prep Time: 30 mins
- Cook Time: 15 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10 g
- Sodium: 50 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
Keywords: Ensure all ingredients are at room temperature for the best texture. Don't overmix the dough or filling to prevent tough cookies. Chilling the dough helps maintain shape during baking.