Lemon Coconut Cheesecake Cookies (Print Version)
# Ingredients:
→ Cookie Dough
01 -
1 cup unsalted butter, softened
02 -
¾ cup granulated sugar
03 -
1 large egg
04 -
1 teaspoon vanilla extract
05 -
2 tablespoons lemon zest
06 -
2 tablespoons lemon juice
07 -
2 ½ cups all-purpose flour
08 -
1 cup shredded coconut
09 -
½ teaspoon baking powder
10 -
Pinch of salt
→ Cheesecake Filling
11 -
8 oz cream cheese, softened
12 -
½ cup powdered sugar
13 -
1 tablespoon lemon juice
14 -
1 teaspoon vanilla extract
# Instructions:
01 -
In a large bowl, beat the softened butter and granulated sugar with a mixer until light and fluffy (about 3 minutes). Add the egg, vanilla extract, lemon zest, and lemon juice, beating until well combined. Gradually stir in the flour, shredded coconut, baking powder, and salt until the dough is thick and slightly sticky.
02 -
In a separate bowl, beat the softened cream cheese, powdered sugar, lemon juice, and vanilla extract until smooth and creamy. Chill the mixture in the refrigerator for 30 minutes.
03 -
Scoop 1 tablespoon of cookie dough and roll it into a ball. Make an indentation in the center using your finger or a spoon, and add 1 teaspoon of cheesecake filling to the center. Fold the edges of the dough around the filling and roll into a ball, fully encasing the filling.
04 -
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Place the dough balls on the baking sheet, spacing them 2 inches apart. Bake for 10-12 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack.
05 -
Once the cookies are cooled, optionally sprinkle additional shredded coconut on top for added flavor and texture. Sprinkle immediately after baking or once fully cooled.
# Notes:
01 -
Chill the cheesecake filling for easier handling during assembly.
02 -
Rolling the dough completely around the filling prevents leakage during baking.