Lemon Coconut Cheesecake Cookies
Ingredients:
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup shredded coconut
4 oz cream cheese, softened
1/4 cup lemon curd
1 tablespoon lemon zest
1/2 cup powdered sugar (for drizzle)
1-2 tablespoons lemon juice (for drizzle)
Directions:
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a mixing bowl, cream together the butter and granulated sugar until light and fluffy.
Add the egg and vanilla extract and mix until fully incorporated.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add to the wet mixture until a soft dough forms.
Fold in shredded coconut and lemon zest until evenly distributed.
Scoop the dough onto the baking sheet using 1 tablespoon per cookie, flattening slightly.
Place a small spoonful of cream cheese in the center of each dough portion.
Gently fold the dough over the filling and reshape into round cookies.
Bake for 10-12 minutes or until the edges are golden. Let cookies cool on a wire rack.
Mix powdered sugar and lemon juice to create a drizzle.
Once cookies are completely cool, drizzle with the lemon glaze and allow to set before serving.
Prep Time: 15 minutes | Cooking Time: 12 minutes | Total Time: 27 minutes
Kcal: 155 kcal | Servings: 18 cookies
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