Lemon Coconut Cheesecake Cookies Recipe
Delicious Lemon Coconut Cheesecake Cookies, combining creamy cheesecake and coconut flavor in every bite.
Equipment
- Mixing Bowl
- Baking Sheet
- wire rack
Ingredients
Cookie Dough
- ½ cup unsalted butter softened
- 4 oz cream cheese softened
- ¾ cup sugar
- 1 large egg
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- 1 ¼ cups all-purpose flour
- ½ cup shredded coconut
Instructions
Preparation
- In a large bowl, beat the softened butter, cream cheese, and sugar together until the mixture is fluffy and smooth.
- Mix in the egg, lemon zest, and vanilla extract thoroughly.
- Gradually add the all-purpose flour, stirring just until combined.
- Gently fold in the shredded coconut.
- Using a tablespoon, scoop portions of dough onto a lined baking sheet.
- Bake in a preheated oven set at 350°F (175°C) for 10-12 minutes.
- Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
Ensure the butter and cream cheese are softened to room temperature for smooth mixing. Store in an airtight container at room temperature for up to 3 days or in the refrigerator for a week.
Nutrition
Serving: 1cookieCalories: 140kcalCarbohydrates: 16gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 100mgPotassium: 30mgFiber: 1gSugar: 8gVitamin A: 200IUVitamin C: 1mgCalcium: 20mgIron: 0.5mg
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