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Lemon Coconut Cheesecake Cookies

Lemon Coconut Cheesecake Cookies
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Lemon Coconut Cheesecake Cookies combine the zesty brightness of fresh lemon zest and juice with creamy cheesecake texture and a subtle tropical coconut crunch. These tender cookies feature a perfect balance of tangy, sweet, and buttery flavors with a soft center and lightly crisp edges, making them an irresistible treat for any occasion.

Ingredients

Scale

Main Ingredients

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 4 ounces cream cheese, softened
  • 1 tablespoon lemon zest (from about 1–2 lemons)
  • 2 tablespoons fresh lemon juice
  • 1 cup shredded coconut
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 large egg
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare the Dough: Start by creaming together room temperature butter, softened cream cheese, and granulated sugar until the mixture is fluffy and light. Beat in the egg, lemon zest, lemon juice, and vanilla extract until all bright, creamy elements are evenly combined.
  2. Mix Dry Ingredients: In a separate bowl, sift together all-purpose flour, baking powder, and a pinch of salt. Gradually fold this dry mixture into the wet ingredients, stirring just until combined to avoid overworking the dough.
  3. Add Coconut: Gently fold shredded coconut into the dough, ensuring it is evenly distributed to balance chewiness and provide bursts of tropical flavor.
  4. Scoop and Shape: Use a cookie scoop or tablespoon to portion the dough onto a parchment-lined baking sheet, spacing cookies about 2 inches apart. Lightly flatten each mound to encourage even baking and a perfect cookie shape.
  5. Bake: Bake in a preheated oven at 350°F (175°C) for 12 to 15 minutes, or until edges are golden and centers appear set but still soft. Remove from oven and allow cookies to cool on the baking sheet before transferring them to a wire rack.

Notes

  • Use fresh lemon zest for a brighter, more natural citrus aroma and flavor.
  • Do not overmix the dough once the dry ingredients are added to keep cookies tender.
  • Chill the dough for 30 minutes before baking to make thicker cookies and control spreading.
  • Measure flour properly by spooning it into the cup and leveling it off to avoid dense cookies.
  • For a soft center with a cheesecake-like texture, slightly underbake the cookies; they will firm up as they cool.
  • Store cookies in an airtight container at room temperature for up to 4 days; adding a slice of bread helps maintain softness.
  • Freeze unbaked dough balls on a baking sheet for 1-2 hours, then transfer to a freezer-safe bag; bake from frozen adding a minute or two to the baking time.
  • Reheat cookies briefly in the microwave or oven to restore softness and fresh-baked flavor.

Nutrition

Keywords: lemon coconut cheesecake cookies, lemon cookies, coconut cookies, cheesecake cookies, tropical cookies, citrus dessert, creamy cookies

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