Lemon Coconut Cheesecake Cookies: The Best Treat for Home Bakers
Indulge in the delightful combination of lemon and coconut with these cheesecake cookies, perfect for home bakers looking to impress.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup unsweetened shredded coconut
- 1/2 cup cream cheese, softened
- 1/4 cup granulated sugar
- 1/4 cup powdered sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
Instructions
- Preheat oven to 350°F (175°C).
- In a bowl, mix flour and shredded coconut.
- In another bowl, beat cream cheese and sugars until smooth.
- Add egg, vanilla, lemon zest, and lemon juice. Mix until combined.
- Gradually add flour mixture to cream cheese mixture, stirring until just combined.
- Drop spoonfuls of the dough onto a lined baking sheet.
- Bake for 10-12 minutes or until golden.
- Let cool before serving.
Notes
- For extra lemon flavor, add more lemon zest.
- You can substitute coconut with crushed nuts.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg