Description
Lemon Coconut Cheesecake Cookies combine soft lemon cookies with creamy cheesecake topping and toasted coconut.
Ingredients
Scale
- ¾ cup unsalted butter softened
- ⅔ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 1 ¾ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup shredded coconut
- 8 oz cream cheese softened
- ⅓ cup powdered sugar
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- ½ teaspoon vanilla extract
- ½ cup sweetened shredded coconut
Instructions
- Preheat oven to 350°F and line baking sheet
- Cream butter and sugar until fluffy
- Mix in egg vanilla lemon zest and juice
- Combine dry ingredients and mix into dough
- Shape dough into disks and bake 8 to 10 minutes
- Cool completely on rack
- Beat cheesecake topping ingredients until smooth and chill
- Add topping to each cookie
- Sprinkle coconut on top
- Bake or broil briefly until lightly toasted
Notes
- Do not overbake cookies
- Chill topping before use
- Watch closely when broiling
- Store in refrigerator
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 12
- Sodium: 90
- Fat: 9
- Saturated Fat: 6
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 1
- Protein: 2
- Cholesterol: 25