Lemon Coconut Cheesecake Cookies Recipe
These Lemon Coconut Cheesecake Cookies Recipe bring together three amazing flavors in one delightful treat.
Equipment
- Large Mixing Bowl
- Electric mixer (hand or stand)
- Measuring cups and spoons
- Rubber spatula
- Cookie scoop or spoon
- Baking sheets
- Parchment paper
- Wire cooling racks
Ingredients
- 8 oz cream cheese softened
- 1/2 cup unsalted butter softened
- 3/4 cup granulated sugar
- 1 large egg
- 2 tbsp fresh lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup shredded coconut
Instructions
- Preheat oven to 350°F (175°C).
- Line baking sheets with parchment paper.
- Beat cream cheese and butter until fluffy.
- Add sugar and mix well.
- Beat in egg, lemon juice, and zest.
- Add vanilla extract and mix.
- Combine flour, baking powder, and salt separately.
- Gradually add dry ingredients to wet mixture.
- Fold in shredded coconut gently.
- Drop rounded tablespoons onto prepared sheets.
- Bake for 12-15 minutes until edges set.
- Cool on sheets for 5 minutes.
- Transfer to wire racks completely.
Notes
- Use room temperature cream cheese for smooth mixing and better texture
- Don't overbake cookies should be soft and slightly underdone in center
- Fresh lemon juice gives much better flavor than bottled versions
- Toast coconut lightly for extra flavor depth and crunch
- Store in airtight container for up to one week