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Lemon Coconut Cheesecake Cookies

Soft and tangy lemon cookies with a creamy cheesecake filling and coconut flakes for extra texture.

Ingredients

Scale

For the Crust:

  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2 tbsp lemon zest
  • 2 tbsp lemon juice
  • 3 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup shredded coconut
  • 4 oz cream cheese, softened
  • 1/4 cup powdered sugar

Instructions

1. Prepare the Crust:

  1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. In a large bowl, cream together butter and granulated sugar until light and fluffy. Add eggs, vanilla, lemon zest, and lemon juice, mixing well.
  3. In another bowl, whisk flour, baking powder, and salt. Gradually add dry ingredients to wet ingredients, mixing until combined. Fold in shredded coconut.
  4. In a small bowl, beat cream cheese and powdered sugar until smooth.
  5. Roll cookie dough into 1-inch balls, flatten slightly, and place a small dollop of cream cheese mixture in the center. Fold dough over to seal.
  6. Bake for 12-15 minutes or until edges are lightly golden. Cool on wire racks before serving.

Notes

You can customize the seasonings to taste.

  • Author: Trusted Blog