Tangy Lemon Coconut Cheesecake Cookies with a Crunch
Recipe
Ingredients:
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1 egg
1/4 teaspoon vanilla extract
1 cup all-purpose flour
1/2 cup shredded coconut
1/4 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons lemon juice
Zest of 1 lemon
1/4 cup cream cheese, softened
Directions:
Preheat your oven to 350°F (175°C).
In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Add in the egg and vanilla extract, and continue to beat until fully incorporated.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Add the shredded coconut, lemon juice, lemon zest, and softened cream cheese to the dough. Stir until everything is well incorporated.
Scoop spoonfuls of dough onto a baking sheet lined with parchment paper, spacing each cookie about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are golden and the center is slightly soft.
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Prep Time: 10 minutes | Cooking Time: 12 minutes | Total Time: 22 minutes
Kcal: 110 kcal | Servings: 12 cookies