Description
These Lemon Coconut Cheesecake Cookies combine the creamy tang of cheesecake with bright lemon zest and the tropical sweetness of shredded coconut. Soft, chewy, and bursting with fresh citrus flavor, they make a perfect spring dessert or anytime treat that’s easy to prepare and irresistibly delicious.
Ingredients
Scale
Wet Ingredients
- 1/2 cup unsalted butter (softened)
- 4 oz cream cheese (softened)
- 1 cup granulated sugar
- 1 large egg
- 1 tablespoon fresh lemon juice
- 1 tablespoon lemon zest
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon coconut extract (optional)
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup sweetened shredded coconut
Instructions
- Preheat Oven and Prepare Baking Sheets: Set your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Cream Cheese: In a large mixing bowl, beat together the softened butter and cream cheese until the mixture becomes smooth and creamy, creating a velvety base for the cookies.
- Add Sugar and Beat Until Fluffy: Incorporate the granulated sugar into the cream mixture and beat until the texture is light and fluffy, helping to aerate the dough.
- Mix in Flavorings and Egg: Blend in the egg, fresh lemon juice, lemon zest, vanilla extract, and coconut extract if using. This adds moisture and vibrant citrus flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and seasoning.
- Incorporate Dry Ingredients: Gradually add the flour mixture to the wet ingredients, mixing gently until just combined to avoid overworking the dough which could toughen the cookies.
- Fold in Coconut: Gently fold the shredded coconut into the dough, adding textured sweetness and tropical flair.
- Scoop Dough onto Baking Sheets: Using a tablespoon, drop rounded scoops of dough onto the prepared baking sheets, spacing them approximately 2 inches apart to allow room for spreading.
- Bake the Cookies: Place the baking sheets in the preheated oven and bake for 10 to 12 minutes or until the cookie edges are lightly golden but centers remain soft.
- Cool the Cookies: Remove the baking sheets from the oven and let the cookies cool on them for 5 minutes. Then transfer each cookie to a wire rack to cool completely, which helps set their chewy texture.
Notes
- For an intensified lemon flavor, you can add a few drops of lemon extract to the dough.
- These cookies retain their soft, chewy texture for several days when stored in an airtight container.
