Description

If you’re in search of a sweet treat that beautifully marries the creamy goodness of cheesecake with bright, zesty lemon and chewy coconut, these Lemon Coconut Cheesecake Cookies are your answer! Perfect for any event—be it a sunny picnic or a cozy family dinner—these cookies deliver an uplifting burst of flavor in every bite. The combination of tangy lemon and sweet coconut not only tantalizes taste buds but also adds a delightful texture that appeals to both kids and adults alike. Easy to whip up, they are as visually stunning as they are delicious, making them an ideal addition to your dessert repertoire.

Ingredients

Scale

¾ cup unsalted butter (softened)
⅔ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 tablespoon lemon zest
1 tablespoon lemon juice
1 ¾ cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
½ cup shredded coconut (optional for texture in base)
8 oz cream cheese (softened)
⅓ cup powdered sugar
1 tablespoon lemon juice
1 teaspoon lemon zest
½ teaspoon vanilla extract
½ cup sweetened shredded coconut

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Instructions

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, cream together softened butter and granulated sugar until light and fluffy.
Beat in the egg, vanilla extract, lemon zest, and lemon juice until well combined.
In another bowl, whisk flour, baking powder, and salt; gradually mix into wet ingredients. Fold in shredded coconut if desired.
Scoop tablespoon-sized portions onto prepared baking sheet and bake for 10-12 minutes until edges are golden.
For the topping, beat cream cheese, powdered sugar, lemon juice, lemon zest, and vanilla until smooth.
Once cookies cool slightly, top each with cheesecake mixture and sprinkle with shredded coconut. Broil briefly for a toasted finish.

Nutrition

Serving Size: 1 cookie (25g)
Calories: 108
Sugar: 6g
Sodium: 55mg
Fat: 6g
Saturated Fat: 3g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 11g
Fiber: <1g
Protein: 1g
Cholesterol: 15mg