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Lemon Coconut Cheesecake Cookies

Lemon Coconut Cheesecake Cookies
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Lemon Coconut Cheesecake Cookies are the ultimate treat that beautifully marries the creamy decadence of cheesecake with a bright, zesty lemon flavor. Perfect for gatherings or as a delightful snack, these cookies offer a refreshing burst of citrus in every bite, making them ideal for spring picnics or summer barbecues. With a simple recipe that comes together effortlessly, you can impress your friends and family without spending hours in the kitchen. The addition of coconut adds an extra layer of texture and flavor, making these cookies not just delicious but also visually appealing.

Ingredients

Scale
  • ¾ cup unsalted butter (softened)
  • ⅔ cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest
  • 1 tablespoon lemon juice
  • 1 ¾ cups all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup shredded coconut (optional for texture in base)
  • 8 oz cream cheese (softened)
  • ⅓ cup powdered sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • ½ teaspoon vanilla extract
  • ½ cup sweetened shredded coconut

Instructions

  1. Preheat your oven to 350°F (175°C). In a mixing bowl, cream together softened butter and granulated sugar until fluffy.
  2. Mix in egg, vanilla extract, lemon zest, and lemon juice until well combined.
  3. In another bowl, sift together flour, baking powder, salt, and optional shredded coconut. Gradually add to wet ingredients.
  4. Scoop tablespoons of dough onto a lined baking sheet and flatten slightly. Bake for about 12 minutes until lightly golden.
  5. While cooling, beat cream cheese with powdered sugar, lemon juice, lemon zest, and vanilla extract until smooth.
  6. Once cooled completely, dollop cheesecake topping onto each cookie and sprinkle with shredded coconut.

Nutrition

Find it online: https://www.kitchenstorydaily.com/lemon-coconut-cheesecake-cookies/