Description
Lemon Coconut Cheesecake Cookies are a delightful treat that combines the refreshing tang of lemon with the creamy richness of coconut. These soft, chewy cookies are perfect for any occasion, whether you’re enjoying them at a picnic or as an afternoon snack. With their vibrant flavors and minimal preparation time, even beginner bakers can whip up a batch that will impress family and friends alike.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ¾ cup granulated sugar
- ½ cup unsalted butter, softened
- 1 large egg
- 2 tbsp fresh lemon juice
- Zest of 1 lemon
- 1 cup shredded coconut (sweetened or unsweetened)
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour and baking powder.
- In a large mixing bowl, cream the softened butter and sugar until light and fluffy.
- Beat in the egg, followed by the lemon juice and zest until well combined.
- Gradually mix in the dry ingredients until just combined, then fold in the shredded coconut.
- Drop spoonfuls of dough onto the prepared baking sheets about two inches apart.
- Bake for 10-12 minutes or until golden brown around the edges. Allow cooling slightly before transferring to a wire rack.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 126
- Sugar: 7g
- Sodium: 58mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: <1g
- Protein: <1g
- Cholesterol: 15mg
Keywords: - For added indulgence, consider replacing coconut with chocolate chips or adding a sprinkle of sea salt on top before baking. - Chill the cookie dough for 30 minutes prior to baking to enhance texture.