Lemon Coconut Cheesecake Cookies

Introduction to Lemon Coconut Cheesecake Cookies

These Lemon Coconut Cheesecake Cookies are a luscious treat, blending the zesty brightness of lemon with the tropical sweetness of coconut. Their soft, creamy texture paired with the subtle crunch of coconut creates an irresistible cookie that’s perfect for any occasion—from afternoon tea to festive gatherings【31】【32】.

Ingredients

• Base Ingredients:
  • ½ cup butter, softened
  • 4 oz cream cheese, softened
  • ¾ cup sugar
  • 1 large egg
  • 1 tbsp lemon zest
  • 1 tbsp lemon juice
  • ½ tsp vanilla extract
• Dry Ingredients:
  • 1 ¼ cups all-purpose flour
  • ½ tsp baking powder
  • ¼ tsp salt
• Toppings/Fillings:
  • 1 cup shredded coconut, toasted
  • Optional: powdered sugar for dusting【31】【32】.

Instructions

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Cream together softened butter, cream cheese, and sugar until light and fluffy.
3. Add the egg, lemon zest, juice, and vanilla, mixing until smooth.
4. In a separate bowl, whisk together flour, baking powder, and salt. Gradually fold this into the wet mixture.
5. Stir in the shredded coconut gently until combined.
6. Scoop spoonfuls of dough onto the prepared baking sheet, spacing evenly.
7. Bake for 10–12 minutes or until edges turn lightly golden.
8. Let the cookies cool on a wire rack. Optionally, dust with powdered sugar before serving【31】【32】.

Conclusion

These Lemon Coconut Cheesecake Cookies are not only easy to make but are guaranteed to impress with their vibrant, creamy flavors. Whether you’re sharing them at a gathering or enjoying them solo with a cup of tea, their refreshing taste will leave everyone reaching for seconds. Pro tip: Store leftovers in an airtight container to enjoy their softness for days【31】【32】.

For more details, visit the full recipe

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