Lemon Coconut Cheesecake Cookies (Printable Version)
Chewy lemon and coconut cookies with a creamy cheesecake center for a refreshing, tropical-inspired treat.
# What You'll Need:
→ Main Cookie Dough
01 -
1/2 cup unsalted butter, softened
02 -
1/2 cup granulated sugar
03 -
1 large egg
04 -
1 teaspoon vanilla extract
05 -
1 tablespoon finely grated lemon zest
06 -
1 tablespoon freshly squeezed lemon juice
07 -
1/2 cup sweetened shredded coconut
08 -
1 1/4 cups all-purpose flour
09 -
1/2 teaspoon baking powder
10 -
1/4 teaspoon salt
→ Cheesecake Filling
11 -
4 ounces cream cheese, softened
12 -
1/4 cup powdered sugar
# Step-by-Step Guide:
01 -
Beat the unsalted butter and granulated sugar together until pale and fluffy using a mixer.
02 -
Add the egg, vanilla extract, lemon zest, and lemon juice to the mixture and blend until fully integrated.
03 -
Mix the all-purpose flour, baking powder, salt, and sweetened shredded coconut in a separate bowl.
04 -
Gradually fold the dry mixture into the wet mixture until a soft dough forms. Cover and chill dough for 15 minutes.
05 -
Mix cream cheese with powdered sugar until smooth and creamy. Drop small teaspoonfuls onto a plate and freeze until firm.
06 -
Encase each frozen cheesecake dollop within a portion of chilled cookie dough. Roll into smooth balls, completely sealing the filling.
07 -
Arrange the dough balls on a parchment-lined baking sheet, spaced apart, and bake in a preheated oven at 350°F (175°C) for 12 to 15 minutes until edges are just golden.
08 -
Allow cookies to cool on the sheet briefly, then transfer to a wire rack to cool completely before serving.
# Additional Notes:
01 -
Chilling the dough ensures easier handling and enhances cookie texture.