Lemon Coconut Cheesecake Cookies Recipe
The Lemon Coconut Cheesecake Cookies Recipe is great for summer or holidays. The flavors balance sweetness with zesty citrus and smooth cream cheese.
Ingredients
- 1 cup unsalted butter softened
- 4 oz cream cheese softened
- 1 cup white sugar
- 1 egg
- 1 tbsp lemon zest
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
- 2 ½ cups all-purpose flour
- ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup sweetened shredded coconut
- Optional: powdered sugar for dusting
Instructions
- Preheat oven to 350°F (175°C). Line baking sheet.
- Cream butter and cream cheese until light and fluffy.
- Add sugar, beat until smooth.
- Mix in egg, lemon zest, juice, and vanilla.
- In another bowl, mix flour, baking powder, soda, and salt.
- Gradually add dry ingredients to wet mixture.
- Fold in shredded coconut with a spatula.
- Scoop tablespoon-size dough onto the baking sheet.
- Bake for 12-14 minutes, until edges turn golden.
- Cool cookies on rack. Dust with powdered sugar if desired.
Notes
- Use fresh lemon juice for the best flavor.
- Chill dough for 20 minutes to avoid spreading.
- Toast the coconut for extra crunch and aroma.
- Don’t overbake—edges golden, centers soft is perfect.
- Store in airtight container for up to 5 days.