Why Make This Recipe
Lemon Coconut Cheesecake Cookies are a delightful treat that combines the refreshing taste of lemon with the rich creaminess of cheesecake. These cookies are perfect for anyone who loves a sweet snack with a citrus twist. They are easy to make and a great choice for family gatherings, picnics, or simply enjoying at home with a cup of tea or coffee.
How to Make Lemon Coconut Cheesecake Cookies
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened shredded coconut
- 1/2 cup cream cheese, softened
- 1/2 cup butter, softened
- 1 cup granulated sugar
- 1 egg
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- Powdered sugar for dusting
Directions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, beat the softened butter and cream cheese together until smooth.
- Add the granulated sugar and mix until well combined.
- Beat in the egg, lemon juice, lemon zest, and vanilla extract.
- In another bowl, whisk together the flour, shredded coconut, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until combined.
- Drop tablespoons of cookie dough onto the prepared baking sheet, spacing them apart.
- Bake for 12-15 minutes or until the edges are lightly golden.
- Allow to cool on the baking sheet for a few minutes before transferring to wire racks to cool completely.
- Dust with powdered sugar before serving.
How to Serve Lemon Coconut Cheesecake Cookies
Serve these cookies warm or at room temperature. They make a wonderful dessert on their own, or you can pair them with fresh fruit or a scoop of ice cream. A light dusting of powdered sugar adds a lovely touch to make them even more appealing.
How to Store Lemon Coconut Cheesecake Cookies
Store these cookies in an airtight container at room temperature for up to five days. If you want to keep them for longer, they can be frozen. Just wrap them well in plastic wrap and place them in a freezer bag. They can last in the freezer for up to three months.
Tips to Make Lemon Coconut Cheesecake Cookies
- Make sure your butter and cream cheese are softened to room temperature for easy mixing.
- Don’t skip the dusting of powdered sugar; it adds a nice finish and extra sweetness.
- For an extra lemony kick, you can add more lemon zest or juice according to your taste.
Variation
You can experiment with different types of shredded coconut, like sweetened coconut, or try adding white chocolate chips for an extra touch of sweetness.
FAQs
Can I use low-fat cream cheese?
Yes, low-fat cream cheese can be used if you prefer a lighter option.
Can I make these cookies gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend.
What can I use instead of lemon juice?
You can use lime juice as a substitute if you prefer a different flavor or if you don’t have lemon juice on hand.
Lemon Coconut Cheesecake Cookies
Delightful cookies that combine the refreshing taste of lemon with the rich creaminess of cheesecake, perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened shredded coconut
- 1/2 cup cream cheese, softened
- 1/2 cup butter, softened
- 1 cup granulated sugar
- 1 egg
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- Powdered sugar for dusting
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Beat the softened butter and cream cheese together until smooth.
- Add the granulated sugar and mix until well combined.
- Beat in the egg, lemon juice, lemon zest, and vanilla extract.
- Whisk together the flour, shredded coconut, baking powder, and salt in another bowl.
- Gradually add the dry ingredients to the wet ingredients, mixing until combined.
- Drop tablespoons of cookie dough onto the prepared baking sheet, spacing them apart.
- Bake for 12-15 minutes or until the edges are lightly golden.
- Allow to cool on the baking sheet for a few minutes before transferring to wire racks to cool completely.
- Dust with powdered sugar before serving.
Notes
Store in an airtight container at room temperature for up to five days, or freeze for up to three months.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 10g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
