Description
Lemon Coconut Cheesecake Cookies offer a delightful blend of zesty lemon and creamy coconut flavors, making them the perfect treat for any occasion. These soft, chewy cookies taste like a slice of tropical cheesecake and will brighten even the gloomiest days. Easy to make and absolutely delicious, they are sure to impress your family and friends. Bake up a batch for summer gatherings or cozy family nights, and enjoy these little bites of sunshine.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 cup unsalted butter (room temperature)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar (packed)
- 2 large eggs (room temperature)
- Zest of 1 lemon
- 1 cup coconut flakes (sweetened or unsweetened)
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, cream together the unsalted butter, granulated sugar, and brown sugar until light and fluffy (about 3 minutes).
- Beat in the eggs one at a time along with the vanilla extract until well combined.
- Gradually mix in the flour, baking powder, and salt. Gently fold in lemon zest and coconut flakes.
- Scoop rounded tablespoons of dough onto prepared baking sheets, spacing them about two inches apart.
- Bake for 10-12 minutes until edges are lightly golden but centers remain soft. Allow to cool before serving.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: N/A
Nutrition
- Serving Size: 1 serving
- Calories: 130
- Sugar: 9g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: <1g
- Protein: 2g
- Cholesterol: 25mg
Keywords: For added flavor, consider using fresh lime or orange zest instead of lemon. Substitute coconut flakes with chopped nuts for a different texture. Store cookies in an airtight container at room temperature for up to five days; reheat in the microwave for a warm treat.