Description
These Lemon Coconut Cheesecake Cookies are a creamy, tropical dream—perfectly sweet with a hint of zest that’ll brighten any day! Enjoy a bite of sunshine with every cookie.
Ingredients
Scale
- 1/2 cup unsalted butter, softened
- 4 oz cream cheese, softened
- 3/4 cup sugar
- 1 large egg
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 cup shredded coconut
Instructions
- In a large bowl, beat the softened butter, cream cheese, and sugar together until fluffy.
- Add the egg, lemon zest, and vanilla extract, mixing well to combine.
- Gradually add the flour, mixing until just combined.
- Fold in the shredded coconut until evenly distributed.
- Scoop tablespoon-sized portions of dough onto a lined baking sheet.
- Bake in a preheated oven at 350°F (175°C) for 10-12 minutes, or until the edges are golden.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For extra lemon flavor, consider adding a bit of lemon juice to the dough.
- Ensure your butter and cream cheese are at room temperature for easier mixing.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg