Description
Soft and chewy cookies bursting with zesty lemon, creamy cheesecake flavor, and the tropical charm of coconut. Perfect for dessert lovers seeking a tropical twist.
Ingredients
Scale
- 2 ½ cups (310g) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup (115g) unsalted butter, room temperature
- 4 oz (115g) cream cheese, room temperature
- ¾ cup (150g) granulated sugar
- ¼ cup (50g) brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 cup (90g) shredded coconut
Instructions
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
- In a large bowl, beat butter, cream cheese, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes).
- Mix in the egg, vanilla extract, lemon juice, and lemon zest.
- Gradually add the dry mixture to the wet ingredients, mixing just until combined.
- Gently fold in shredded coconut.
- Use a cookie scoop or tablespoon to drop dough onto prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are golden.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a cooling rack.
Notes
For deeper flavor, toast the shredded coconut lightly before folding it into the dough. Chill the dough for 15 minutes if your kitchen is warm to prevent spreading.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Cuisine: Tropical
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12
- Sodium: 75
- Fat: 7
- Saturated Fat: 4
- Carbohydrates: 18
- Fiber: 1
- Protein: 2
Keywords: lemon cookies, coconut cookies, cheesecake cookies, tropical dessert, easy cookie recipe