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Lemon Coconut Cheesecake Cookies on a plate with zest and coconut flakes

Lemon Coconut Cheesecake Cookies

These Lemon Coconut Cheesecake Cookies combine bright lemon and sweet coconut in a soft, creamy cookie that's perfect for snacks, tea, or parties.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Dough Ingredients
  • 1 tbsp Lemon zest
  • 1 large Egg
  • 2 tbsp Fresh lemon juice
  • 1 cup All-purpose flour
  • 1/4 tsp Baking powder
  • 1/2 cup Granulated sugar
  • 1/4 tsp Salt
  • 1 tsp Vanilla extract
  • 1/2 cup Coconut
  • 1/2 cup Unsalted butter
  • 4 oz Cream cheese Use room temperature for easier mixing.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a large bowl, cream together the unsalted butter and granulated sugar until light and fluffy.
  3. Add in the cream cheese, egg, lemon juice, lemon zest, and vanilla extract; mix until well combined.
  4. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  6. Fold in the coconut.
  7. Drop spoonfuls of dough onto a parchment-lined baking sheet.
  8. Bake for 12-15 minutes or until the edges are lightly golden.
  9. Allow to cool before serving.

Notes

Use room temperature cream cheese and butter for smooth mixing. Do not overmix after adding the flour to keep cookies soft and tender. Store cooled cookies in an airtight container in the fridge for up to 5 days; freeze for up to 2 months.