Lemon Coconut Cheesecake Cookies
Soft, luscious cookies bursting with zesty lemon flavor, creamy cheesecake filling, and a hint of coconut. Perfect for spring gatherings, holidays, or as an everyday indulgence.
Ingredients
- 225 g cream cheese, softened
- 1/4 cup granulated sugar (for filling)
- 1/2 teaspoon vanilla extract (for filling)
- 1 cup unsalted butter, softened
- 1 cup granulated sugar (for dough)
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract (for dough)
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup shredded sweetened coconut
Instructions
- In a medium bowl, beat the cream cheese, 1/4 cup granulated sugar, and 1/2 teaspoon vanilla extract until smooth and creamy.
- Scoop teaspoon-sized portions of the cheesecake mixture onto a parchment-lined baking sheet and freeze for at least 30 minutes.
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, cream together the butter, 1 cup granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then add 1 teaspoon vanilla extract, lemon zest, and lemon juice.
- In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to the wet ingredients and mix until just combined.
- Fold in the shredded coconut.
- Scoop 2-tablespoon portions of cookie dough and flatten into disks.
- Place a frozen cheesecake ball in the center of each disk, wrap the dough around it, sealing edges completely and roll into smooth balls.
- Place cookies 2 inches apart on baking sheets and bake 12-14 minutes, until edges are lightly golden.
- Cool on baking sheets 5 minutes before transferring to wire racks to cool completely.
- Serve at room temperature or slightly chilled for a creamier texture.
Nutrition
Serving: 1cookieCalories: 180kcalCarbohydrates: 18gProtein: 3gFat: 11gSaturated Fat: 6gSodium: 100mgFiber: 1gSugar: 12g
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