Description
Irresistible easy lemon coconut cheesecake cookies combine zesty citrus with creamy cheesecake notes. Delicate crumbles and tangy coconut create a memorable dessert experience you’ll savor with each delightful bite.
Ingredients
Scale
- 1 cup (80 grams) sweetened shredded coconut
- 4 oz (113 grams) cream cheese, softened
- ¼ cup (30 grams) powdered sugar
- ½ tsp vanilla extract
- 1 ¾ cups (220 grams) all-purpose flour
- ½ cup (113 grams) unsalted butter, softened
- ¾ cup (150 grams) granulated sugar
- 1 large egg
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 tsp vanilla extract
- 1 tsp lemon extract
- 1 tbsp lemon zest
Instructions
- Cheesecake Filling Preparation: Whisk cream cheese, powdered sugar, and vanilla extract into a luxurious, silky mixture until perfectly smooth and uniform.
- Filling Chilling: Portion teaspoon-sized dollops onto a parchment-lined plate and freeze for 30 minutes until completely solidified.
- Dough Base Creation: In a large mixing bowl, cream butter and granulated sugar until light, fluffy, and pale, developing a voluminous texture.
- Flavor Integration: Blend egg, vanilla extract, lemon extract, and lemon zest into the creamed mixture, ensuring complete incorporation and aromatic infusion.
- Dry Ingredient Combination: Sift flour, baking powder, baking soda, and salt together, then gradually fold into the wet ingredients to form a tender, cohesive dough.
- Oven Preparation: Preheat oven to 350F (175C) and line a baking sheet with parchment paper for optimal cookie baking.
- Filling Encasement: Scoop cookie dough portions, flatten slightly, and carefully embed a frozen cheesecake dollop at the center, completely sealing the filling within the dough.
- Coconut Coating: Roll each dough ball generously in shredded coconut, ensuring comprehensive and even coverage.
- Baking Process: Arrange coconut-coated cookies on the prepared sheet with adequate spacing, then bake for 10-12 minutes until edges turn a delicate golden brown.
- Cooling and Serving: Rest cookies on the baking sheet for 5 minutes, then transfer to a cooling rack. Serve at room temperature or chilled, and store in a sealed container in the refrigerator for up to 5 days.
Notes
- Chill Cheesecake Filling Properly: Freeze the filling for at least 30 minutes to ensure it maintains structural integrity during baking and prevents unwanted spreading.
- Control Dough Temperature: Work with slightly chilled dough to prevent excessive spreading and maintain the cookie’s shape, especially when encasing the cheesecake center.
- Seal Edges Carefully: Completely enclose the cheesecake filling to prevent leakage, using gentle pinching techniques to create a seamless dough barrier.
- Modify for Dietary Needs: Swap regular flour with gluten-free alternatives, use dairy-free cream cheese, and replace butter with coconut oil for allergy-friendly or vegan versions of the cookie.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 150
- Sugar: 12 g
- Sodium: 80 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg