Description
These Lemon Coconut Cheesecake Cookies are soft, chewy treats filled with a creamy cheesecake center, zesty lemon, and sweet coconut. Perfect for a tropical dessert in just 30 minutes.
Ingredients
Scale
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 1/2 cup shredded sweetened coconut
- 4 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Cream the butter and granulated sugar together until light and fluffy.
- Add the egg, vanilla extract, lemon zest, and lemon juice. Mix until combined.
- In a separate bowl, mix flour, baking powder, salt, and shredded coconut.
- Gradually add the dry ingredients to the wet mixture and combine. Chill the dough for 15 minutes.
- Meanwhile, mix the cream cheese with powdered sugar until smooth. Freeze small dollops for the filling.
- Wrap each dollop of cheesecake filling with cookie dough and shape into balls.
- Place on a lined baking sheet and bake at 350°F (175°C) for 12–15 minutes.
- Let cookies cool before serving.
Notes
- Chilling the dough helps prevent spreading.
- You can add a pinch of cinnamon or nutmeg for a flavor twist.
- Store cookies in an airtight container in the fridge for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 12–15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 165
- Sugar: 10g
- Sodium: 85mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 25mg