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Lemon Coconut Cheesecake Cookies

These delightful cookies combine the creamy goodness of cheesecake with zesty lemon and chewy coconut, making them a perfect treat for any occasion.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the cookie dough
  • 1 cup cream cheese, softened Room temperature for easier mixing
  • 1/2 cup granulated sugar
  • 1/2 cup powdered sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest Adjust to taste for more zing
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder Essential for rise
  • 1/4 teaspoon salt
  • 1/2 cup sweetened shredded coconut

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, beat together the cream cheese, granulated sugar, and powdered sugar until smooth.
  3. Add the egg, vanilla extract, and lemon zest, and mix until well combined.
  4. In a separate bowl, whisk together the flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet mixture until just combined.
  6. Fold in the shredded coconut.
  7. Drop spoonfuls of the cookie dough onto a lined baking sheet, spacing them apart.
  8. Bake for 12-15 minutes or until the edges start to turn golden.
  9. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

These cookies taste even better when they’ve slightly cooled, enhancing all those delightful flavors. Store them in an airtight container for up to 5 days or freeze for up to 3 months.