Description
These Lemon Coconut Cheesecake Cookies are a delightful combination of zesty lemon, sweet coconut, and creamy cheesecake filling encased in a soft cookie dough. Perfect for a sweet treat or special occasion!
Ingredients
Scale
Cheesecake Filling:
- 4 oz cream cheese, softened
- 1/4 cup powdered sugar
Cookie Dough:
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 1/2 cup shredded sweetened coconut
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Cheesecake Filling: Mix cream cheese and powdered sugar until smooth. Freeze small dollops for later use.
- Cookie Dough: Cream butter and granulated sugar. Add egg, vanilla, lemon zest, and lemon juice. Combine dry ingredients with shredded coconut and gradually mix into wet mixture to form dough. Chill for 15 minutes. Wrap frozen cheesecake dollops in dough, shape into balls, and bake at 350 °F for 12–15 minutes. Cool before serving.
Notes
- Chilling the dough prevents spreading
- Add a pinch of spice for variation
- Store in an airtight container in the fridge for up to 5 days
- Prep Time: 20 minutes
- Cook Time: 12–15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 165 kcal
- Sugar: 10 g
- Sodium: 85 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 25 mg
