Description
A delightful treat that blends the tartness of lemon with the creaminess of cheesecake and the chewiness of coconut.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 1/2 cup cream cheese, softened
- 1/2 cup shredded coconut
- Powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg, vanilla extract, and lemon zest until well combined.
- Gradually add the flour mixture, stirring until just incorporated.
- In a separate bowl, beat the cream cheese until smooth and fold in the shredded coconut.
- Drop heaping tablespoons of dough onto the baking sheet, creating a small indentation in the center of each.
- Place a teaspoon of cream cheese mixture into each cookie’s indentation.
- Bake for 12-15 minutes until edges are golden and filling sets.
- Let cool slightly, then dust with powdered sugar before serving.
Notes
Cookies can be made ahead; for best results, chill the dough for 30 minutes if it spreads too much.
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 6g
- Sodium: 40mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 20mg