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coconut cheesecake and lemon recipes

Lemon Coconut Cheesecake Cookies

  • Author: Sarah
  • Total Time: 1 hour
  • Yield: 18 cookies 1x

Description

Soft, melt-in-your-mouth cookies bursting with fresh lemon zest, chewy coconut, and a creamy cheesecake center. These easy homemade cookies bring a tropical, tangy twist to your dessert table and are perfect for any occasion.

Ingredients

Scale
  • 4 oz (115g) cream cheese, softened
  • 2 tbsp (30g) granulated sugar (for filling)
  • 1/2 tsp (2.5ml) vanilla extract (for filling)
  • 1/2 cup (115g) unsalted butter, room temperature
  • 3/4 cup (150g) granulated sugar (for dough)
  • 1 large egg
  • Zest of 1 large lemon (about 2 tbsp/8g)
  • 1 tsp (5ml) vanilla extract (for dough)
  • 1 1/2 cups (190g) all-purpose flour
  • 1/2 tsp (2g) baking powder
  • 1/4 tsp (1g) baking soda
  • 1/4 tsp (1g) salt
  • 1 cup (80g) sweetened shredded coconut

Instructions

  1. In a small bowl, beat together cream cheese, 2 tbsp sugar, and 1/2 tsp vanilla extract until smooth. Chill in the freezer for 30 minutes to firm up.
  2. In a large mixing bowl, cream butter and 3/4 cup sugar until light and fluffy, about 2-3 minutes using an electric mixer.
  3. Beat in egg, lemon zest, and 1 tsp vanilla extract until combined.
  4. In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
  5. Gradually add dry ingredients to wet ingredients, mixing just until combined.
  6. Fold in shredded coconut. Chill dough in the fridge for 20-30 minutes.
  7. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.
  8. Scoop about 1 tablespoon of dough, flatten slightly, and place 1/2 teaspoon of chilled cheesecake filling in the center. Top with another tablespoon of dough, seal edges, and roll into a ball. Repeat with remaining dough and filling.
  9. Arrange cookie balls 2 inches apart on the baking sheet.
  10. Bake for 11-13 minutes, until edges are lightly golden and centers look just set.
  11. Let cookies cool on the pan for 5 minutes, then transfer to a cooling rack to cool completely.

Notes

Chill both the filling and dough for best results. If dough gets sticky, dust hands with flour or coconut. Bake one tray at a time for even cooking. Filling and dough can be prepped a day ahead.

  • Prep Time: 30 minutes
  • Cook Time: 13 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 cookie
  • Calories: 150
  • Sugar: 10
  • Sodium: 80
  • Fat: 8
  • Saturated Fat: 5
  • Carbohydrates: 18
  • Fiber: 1
  • Protein: 2

Keywords: lemon coconut cheesecake cookies, lemon cookies, coconut cookies, cheesecake cookies, easy dessert, homemade cookies, tropical cookies, spring dessert, summer cookies

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Find it online: https://gentlerecipes.com/lemon-coconut-cheesecake-cookies-recipe-easy-homemade-dessert/