Description
Easy Lemon Coconut Cheesecake Cookies offer a delightful blend of zesty lemon and sweet coconut in a soft, chewy cookie. With a creamy cheesecake filling at their center, these treats provide a perfect balance of flavors and textures that are ideal for spring gatherings or summer celebrations. Simple to prepare in under an hour, this recipe is perfect for both novice and experienced bakers alike. Each bite delivers the refreshing brightness of lemon paired with the rich taste of coconut, making these cookies an irresistible indulgence that everyone will love.
Ingredients
- All-Purpose Flour
- Cream Cheese
- Granulated Sugar
- Fresh Lemon Zest and Juice
- Shredded Coconut
- Baking Powder
- Eggs
- Unsalted Butter
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine flour, sugar, baking powder, and salt. In another bowl, mix melted butter with eggs until well blended. Gradually add the wet mixture to the dry ingredients until a dough forms.
- For the cheesecake filling, beat softened cream cheese with sugar, lemon juice, and zest until smooth.
- Scoop small portions of dough onto the baking sheet; make an indentation in each ball and fill it with about a teaspoon of cheesecake filling.
- Bake for 12-15 minutes until edges are lightly golden. Let cool on the baking sheet before transferring to wire racks.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 110
- Sugar: 7g
- Sodium: 70mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg