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Lemon Coconut Cheesecake Cookies - Easy Recipe

Lemon Coconut Cheesecake Cookies – Easy Recipe

Description

Welcome, cookie lovers! ???? If you’re searching for a dessert that brings together the tangy zest of lemon, the tropical richness of coconut, and the creamy delight of cheesecake, then you’re in the right place. These Lemon Coconut Cheesecake Cookies are a treat you won’t want to miss! Perfect for a summer picnic, a cozy tea party, or just a simple sweet craving, these cookies are as delightful to eat as they are to make. Let’s dive into the magic of creating these delectable bites!

Ingredients

Scale
  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup shredded coconut
  • 4 oz cream cheese, softened
  • 1/4 cup lemon curd
  • 1 tablespoon lemon zest
  • 1/2 cup powdered sugar (for drizzle)
  • 1–2 tablespoons lemon juice (for drizzle)

Instructions

  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. This will ensure that your cookies bake evenly and don’t stick to the pan.
  2. Cream together the butter and granulated sugar in a mixing bowl until the mixture is light and fluffy. This step is crucial for achieving that soft, tender cookie texture.
  3. Add the egg and vanilla extract, mixing until well combined. The egg helps bind the ingredients together, while the vanilla adds a warm, sweet undertone to the cookies.
  4. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this to the wet ingredients, mixing until a soft dough forms. Be careful not to overmix, as this can make the cookies tough.
  5. Stir in the shredded coconut and lemon zest until evenly distributed. The coconut adds a delightful chewiness, while the lemon zest gives the cookies a fresh, vibrant flavor.
  6. Scoop the dough onto the prepared baking sheet, about 1 tablespoon per cookie, and flatten slightly. This helps the cookies bake evenly and ensures that the filling doesn’t ooze out.
  7. Place a small amount of the cream cheese filling in the center of each flattened cookie dough portion. The cream cheese should be soft enough to easily spoon, but not too runny.
  8. Fold the dough over the filling to seal it inside, then gently reshape into a round cookie. This step requires a bit of care to ensure the filling stays inside during baking.
  9. Bake for 10-12 minutes, or until the edges are golden brown. Let the cookies cool completely on a wire rack before adding the drizzle. Cooling allows the cookies to firm up and makes them easier to handle.
  10. Once cooled, drizzle the top of each cookie with lemon curd and allow it to set before serving. The lemon curd adds a final burst of citrusy flavor that perfectly complements the rich cheesecake filling.

Equipment

Notes

  • Use fresh lemons for the zest and juice. The bright, natural flavor of fresh lemon can’t be beaten by bottled juice.
  • Chill the dough slightly if it becomes too soft to handle easily. This will make it easier to shape and fill.
  • Don’t skip the parchment paper! It prevents the cookies from sticking and ensures they bake evenly.

Find it online: https://optimalrecipes.com/lemon-coconut-cheesecake-cookies-easy-recipe/