Description
These Lemon Coconut Cheesecake Cookies are soft, chewy, and bursting with fresh lemon zest and coconut flavor! Perfect for anyone who loves a sweet, tangy twist on traditional cookies
Ingredients
– ½ cup butter, softened
– 4 oz cream cheese, softened
– ¾ cup sugar
– 1 egg
– 1 tsp lemon zest
– 1 tsp vanilla extract
– 1 ¼ cups flour
– ½ cup shredded coconut
Instructions
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Preheat oven to 350°F (175°C).
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In a bowl, beat together butter, cream cheese, and sugar until fluffy and smooth.
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Add the egg, lemon zest, and vanilla extract to the mixture, beating until well combined.
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Gradually add the flour and mix until fully combined.
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Gently fold in the shredded coconut until evenly distributed throughout the dough.
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Scoop dough onto a lined baking sheet, spacing them evenly apart.
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Bake at 350°F for 10–12 minutes, or until the edges are golden brown.
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Let the cookies cool on the baking sheet before transferring them to a wire rack to cool completely.
Notes
For extra flavor, try adding a drizzle of white chocolate over the cookies once they have cooled. These cookies are best enjoyed within 2–3 days, though they can be stored in an airtight container for up to a week.
Nutrition
- Serving Size: 1 cookie (based on 18 servings)
- Calories: 150
- Sugar: 12g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg