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Lemon Coconut Cheesecake Cookies

Lemon Coconut Cheesecake Cookies That Brighten Your Day

Lemon Coconut Cheesecake Cookies are a delightful fusion that captures summer's spirit in every bite, featuring tangy lemon, creamy cheesecake, and coconut.
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Prep Time 30 minutes
Cook Time 12 minutes
Chilling Time 30 minutes
Total Time 1 hour 12 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: Tropical
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 2 cups all-purpose flour substitute with gluten-free flour if desired
  • 1 cup unsalted butter room temperature
  • ½ cup granulated sugar or sugar substitute
  • ½ cup brown sugar or additional granulated sugar
  • 1 large egg or flaxseed meal for egg-free option
  • 1 teaspoon vanilla extract use pure vanilla for the best taste
  • 1 tablespoon lemon zest fresh zest recommended
  • 2 tablespoons lemon juice fresh juice preferable
  • ½ cup shredded coconut can be omitted
  • 2 teaspoons baking powder ensure it's fresh
  • ½ teaspoon salt
For the Cream Cheese Filling
  • 8 ounces cream cheese softened
  • ½ cup powdered sugar adjust to sweet preference
  • 2 tablespoons lemon juice
  • 1 teaspoon vanilla extract

Equipment

  • mixing bowl
  • hand mixer
  • spatula
  • Oven
  • Baking sheet
  • Parchment paper
  • Wire rack

Method
 

Step-by-Step Instructions
  1. Cream together 1 cup of unsalted butter, ½ cup of granulated sugar, and ½ cup of brown sugar until light and fluffy.
  2. Beat in 1 large egg, 1 teaspoon of vanilla extract, the zest of 1 lemon, and 2 tablespoons of lemon juice.
  3. Gradually add in 2 cups of flour, ½ cup of shredded coconut, 2 teaspoons of baking powder, and ½ teaspoon of salt.
  4. Blend 8 ounces of cream cheese, ½ cup of powdered sugar, 2 tablespoons of lemon juice, and 1 teaspoon of vanilla extract until smooth.
  5. Take 1 tablespoon of cookie dough, create an indentation, fill with 1 teaspoon of cream cheese mixture, and seal into a ball.
  6. Preheat oven to 350°F and prepare baking sheet with parchment paper.
  7. Bake filled cookie dough balls for 10-12 minutes or until lightly golden.
  8. Cool cookies on the baking sheet for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 60mgPotassium: 50mgFiber: 1gSugar: 10gVitamin A: 300IUVitamin C: 2mgCalcium: 20mgIron: 0.5mg

Notes

These cookies are perfect for gatherings and can be customized with various mix-ins.

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