Description
Zesty lemon coconut cheesecake cookies blend creamy richness with tropical brightness, creating a delightful dessert sensation. Crumbly, tangy, and irresistibly sweet, these cookies invite you to savor a perfect balance of flavors in each delectable bite.
Ingredients
Scale
Primary Ingredients:
- 1 1/4 cups all-purpose flour
- 1 cup shredded coconut, toasted
- 4 ounces (113 grams) cream cheese, softened
- 1/2 cup unsalted butter, softened
Sweeteners and Binding Agents:
- 3/4 cup granulated sugar
- 1 large egg
- Powdered sugar, for dusting
Flavor Enhancers:
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Warm the oven to 350F (175C) and prepare a baking sheet with parchment paper for even baking.
- Cream butter and cream cheese in a mixing bowl until silky, then incorporate sugar until the mixture becomes light and airy.
- Introduce egg, lemon zest, lemon juice, and vanilla extract, blending thoroughly to create a uniform mixture.
- Combine flour, baking powder, and salt in a separate container, then gently fold into the wet ingredients until just integrated.
- Incorporate toasted coconut, ensuring even distribution throughout the dough.
- Using a tablespoon, drop rounded portions of dough onto the prepared baking sheet, maintaining approximately 2 inches between each cookie.
- Place in the preheated oven and bake for 10-12 minutes, watching for delicate golden edges as a sign of readiness.
- Remove from oven and let cookies cool completely on the baking sheet.
- Optional: Dust with a light layer of powdered sugar for an elegant finish.
- Serve and savor the tangy, tropical-inspired treats with their perfect balance of citrus and coconut flavors.
Notes
- Toast coconut carefully to enhance its nutty flavor without burning, watching it closely in the oven or skillet.
- Use room temperature ingredients like butter, cream cheese, and egg to ensure smooth, even mixing and better cookie texture.
- Zest lemons gently to avoid bitter white pith, using only the bright yellow outer layer for maximum citrusy brightness.
- For gluten-free variation, swap wheat flour with almond or coconut flour, adjusting liquid ratio slightly to maintain cookie consistency.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 140 kcal
- Sugar: 8 g
- Sodium: 80 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0.1 g
- Carbohydrates: 17 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg