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Lemon Coconut Cheesecake Cookies

These Lemon Coconut Cheesecake Cookies combine the creamy goodness of cheesecake with the zesty flavor of lemon and the delightful crunch of coconut, making a perfect treat for any occasion.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 12 cookies
Course: Dessert, Snacks
Cuisine: American, Baking
Calories: 120
Ingredients Method Notes

Ingredients
  

Cookie Base
  • 1 cup all-purpose flour
  • 1/2 cup cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • Zest of 1 large lemon lemon zest Use fresh lemon for better flavor.
  • 2 tablespoons fresh lemon juice
  • 1/2 cup shredded coconut Can be substituted with other ingredients.
  • 1 teaspoon vanilla extract
  • Optional Powdered sugar for dusting

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a mixing bowl, cream together the softened cream cheese and butter until smooth and fluffy.
  3. Gradually add the granulated sugar, mixing until fully incorporated.
  4. Add in the lemon zest, lemon juice, and vanilla extract, mixing well.
  5. In a separate bowl, whisk together the flour, baking powder, and salt.
  6. Gradually add the dry ingredient mixture into the wet mixture until combined.
  7. Fold in the shredded coconut, ensuring even distribution throughout the cookie dough.
Baking
  1. Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, about 2 inches apart.
  2. Bake in the preheated oven for about 10-12 minutes, or until the edges are lightly golden.
  3. Once removed from the oven, allow the cookies to cool for a few minutes before transferring them to a cooling rack.
  4. Dust with powdered sugar if desired.

Notes

Store cookies in an airtight container at room temperature for up to a week. They freeze well for up to 3 months.