Description
Lemon coconut cheesecake cookies blend tangy citrus with creamy richness for an irresistible dessert experience. Sweet tropical notes and zesty undertones create a perfect harmony that will delight dessert enthusiasts seeking a refreshing twist on classic treats.
Ingredients
Scale
Main Ingredients:
- 1 cup (230 g / 8 ounces) unsalted butter, softened
- 2 large eggs
- 2 ½ cups (315 g) all-purpose flour
- 1 cup (75 g) shredded sweetened coconut
Sweeteners and Sugars:
- 1 cup (200 g) granulated sugar
- ½ cup (100 g) brown sugar, packed
- ¼ cup (50 g) granulated sugar (for cheesecake filling)
Flavor and Binding Ingredients:
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- ½ teaspoon vanilla extract (for cheesecake filling)
- 1 pack (225 g / 8 ounces) cream cheese, softened
- 1 teaspoon baking soda
- ½ teaspoon salt
Instructions
- Whip cream cheese with sugar and vanilla extract until achieving a velvety, uniform consistency that’s free of lumps.
- Carefully dollop compact, precise portions of the cream cheese mixture onto a parchment-lined baking sheet, ensuring uniform spacing.
- Transfer the prepared sheet to the freezer, allowing the cream cheese morsels to solidify completely for a minimum of 30 minutes.
- Gently blend flour, baking powder, and salt in a separate mixing vessel, creating a light, aerated dry ingredient foundation.
- Cream softened butter with granulated and brown sugars until the mixture transforms into a pale, fluffy texture that holds soft peaks.
- Incorporate eggs one at a time into the butter mixture, ensuring thorough integration after each addition for a smooth, cohesive batter.
- Gradually fold the dry ingredient mixture into the wet ingredients, mixing until just combined to prevent overmixing and maintain a tender crumb.
- Delicately fold shredded coconut and lemon zest into the cookie dough, distributing ingredients evenly throughout the mixture.
- Remove frozen cream cheese portions from the freezer and strategically embed them into prepared cookie dough balls.
- Arrange cookie dough spheres on a fresh parchment-lined baking sheet, spacing them to allow for slight spreading during baking.
- Bake in a preheated oven until edges turn golden and centers appear set, creating a perfect balance of crisp exterior and soft interior.
- Allow cookies to cool completely on the baking sheet, enabling them to firm up and develop their signature texture.
Notes
- Cream cheese temperature matters significantly for achieving a smooth, creamy base without lumps. Let it sit at room temperature for about 30 minutes before mixing.
- Freezing the cream cheese mixture helps maintain the cookie’s shape and prevents spreading during baking, ensuring a perfect compact form.
- For a gluten-free version, substitute regular flour with almond flour or a gluten-free blend, keeping the delicate texture intact.
- Enhance the tropical flavor by adding a sprinkle of toasted coconut flakes on top of the cookies just before serving for extra crunch and depth.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 200
- Sugar: 16 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 40 mg