Lemon Coconut Cheesecake Cookies

Lemon Coconut Cheesecake Cookies

Lemon Coconut Cheesecake Cookies are a delightful treat that combines the tangy zest of lemon with the sweetness of coconut and the rich creaminess of cheesecake. These cookies are not only delicious but also simple to make, making them perfect for a family gathering or a quiet afternoon at home.

Why Make This Recipe

If you love cookies that offer a unique flavor profile, these Lemon Coconut Cheesecake Cookies are a must-try. The combination of lemon and coconut brings a tropical twist to the classic cookie, making every bite refreshing and enjoyable. Plus, they are easy to prepare and bake in no time, which means you can satisfy your sweet tooth with minimal effort!

How to Make Lemon Coconut Cheesecake Cookies

Ingredients:

• 1 cup unsalted butter, softened
• 8 oz cream cheese, softened
• 1 cup granulated sugar
• 1 large egg
• 1 tablespoon fresh lemon juice
• 1 teaspoon lemon zest
• 1/2 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup shredded sweetened coconut

Directions:

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, cream together the softened butter and cream cheese until smooth.
3. Add the granulated sugar and beat the mixture until it is light and fluffy.
4. Mix in the egg, fresh lemon juice, lemon zest, and vanilla extract until everything is well combined.
5. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
6. Gradually add the dry mixture to the wet ingredients, mixing until a soft dough forms.
7. Gently fold in the shredded coconut.
8. Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
9. Bake for 12-14 minutes or until the edges are lightly golden.
10. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

How to Serve Lemon Coconut Cheesecake Cookies

These cookies are best served at room temperature and can be enjoyed plain or paired with a glass of cold milk or a warm cup of tea. You can also dust them lightly with powdered sugar for an extra touch of sweetness.

How to Store Lemon Coconut Cheesecake Cookies

To keep your cookies fresh, store them in an airtight container at room temperature for up to a week. If you want to keep them longer, you can freeze them. Just place them in a freezer-safe container or bag, and they can last for up to three months.

Tips to Make Lemon Coconut Cheesecake Cookies

• Make sure your butter and cream cheese are at room temperature to create a smooth and creamy mixture.
• Don’t skip the lemon zest! It adds a fresh flavor that enhances the overall taste of the cookies.
• If you want a chewier texture, you can chill the dough for about 30 minutes before scooping and baking.

Variation

For a different twist, consider adding chopped macadamia nuts for an extra crunch. You can also substitute the shredded coconut with diced dried apricots or another favorite dried fruit.

FAQs

1. Can I use low-fat cream cheese?
Yes, low-fat cream cheese can be used, but it may slightly alter the texture of the cookies.

2. What if I don’t have fresh lemons?
You can use bottled lemon juice, but fresh lemons provide a stronger, fresher flavor.

3. Can I make these cookies gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend to make these cookies gluten-free.

Enjoy baking and indulging in these delightful Lemon Coconut Cheesecake Cookies! They are sure to become a favorite in your household.