Description
Lemon Coconut Cheesecake Cookies are a tropical delight that melds the creamy richness of cheesecake with the bright flavors of zesty lemon and sweet coconut. These soft, chewy cookies are perfect for any occasion, whether you’re hosting a summer gathering or enjoying a cozy afternoon treat at home. Each bite promises an unforgettable burst of flavor, making them an irresistible choice for dessert lovers.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ cup unsalted butter (room temperature)
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 large egg (room temperature)
- Zest of 1 lemon
- 1 cup coconut flakes (sweetened or unsweetened)
- 1 tsp vanilla extract
- 1 tsp baking powder
Instructions
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a mixing bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy (about 3 minutes).
- Beat in the egg, followed by lemon zest and vanilla extract.
- In a separate bowl, whisk together flour and baking powder; gradually mix into the wet ingredients until just combined.
- Gently fold in coconut flakes.
- Scoop dough onto prepared baking sheets, spacing them about two inches apart.
- Bake for 10-12 minutes until edges are lightly golden. Cool slightly before transferring to a plate.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 150
- Sugar: 9g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Keywords: For added flavor, you can substitute lime zest for lemon or mix in chocolate chips for a sweeter twist. Ensure all ingredients are at room temperature for optimal texture.