Description
Indulge in the delightful blend of tangy lemon and creamy cheesecake with these Lemon Coconut Cheesecake Cookies. Perfect for dessert or a sweet snack!
Ingredients
Scale
¾ cup unsalted butter softened
⅔ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 tablespoon lemon zest
1 tablespoon lemon juice
1 ¾ cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
½ cup shredded coconut optional for texture in base
8 oz cream cheese softened
⅓ cup powdered sugar
1 tablespoon lemon juice
1 teaspoon lemon zest
½ teaspoon vanilla extract
½ cup sweetened shredded coconut
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the egg, vanilla extract, lemon zest, and lemon juice until well combined.
- In another bowl, whisk together the flour, baking powder, and salt. Gradually add this to the creamed mixture, mixing until just combined. If using, fold in the shredded coconut.
- Drop tablespoonfuls of dough onto the prepared baking sheet and flatten slightly.
- Bake for 15-20 minutes or until the edges are golden. Remove from the oven and let cool completely.
- While the cookies cool, prepare the cheesecake topping by beating together the softened cream cheese, powdered sugar, lemon juice, lemon zest, and vanilla extract until smooth.
- Spread a layer of the cheesecake topping on each cooled cookie and sprinkle with sweetened shredded coconut.
- Let the cookies set in the refrigerator for at least 30 minutes before serving.
Notes
For best results, allow the cookies to chill in the refrigerator to set the cheesecake topping. Adjust the lemon zest based on your desired tartness.
- Prep Time: 25
- Chilling Time: 30
- Cook Time: 12
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Protein: 3g