Lemon Coconut Cheesecake Cookies

Lemon Coconut Cheesecake Cookies are a delightful treat that combines the creamy richness of cheesecake with the bright flavors of lemon and toasted coconut. Soft and chewy, these cookies offer a refreshing twist that makes them perfect for any occasion.

Ingredients

• 1/2 cup unsalted butter, softened
• 4 oz cream cheese, softened
• 3/4 cup granulated sugar
• 1 large egg
• 1 tbsp lemon zest
• 1 tbsp lemon juice
• 1/2 tsp vanilla extract
• 1 1/4 cups all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 cup shredded coconut, toasted
• Powdered sugar, for dusting

Directions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, beat together 1/2 cup softened butter and 4 oz softened cream cheese until smooth and creamy. Mix in 3/4 cup granulated sugar until fluffy.
3. Add 1 large egg, 1 tbsp lemon zest, 1 tbsp lemon juice, and 1/2 tsp vanilla extract, mixing until well combined.
4. In a separate bowl, whisk together 1 1/4 cups flour, 1/2 tsp baking powder, and 1/4 tsp salt. Gradually mix the dry ingredients into the wet ingredients until just combined.
5. Fold in 1 cup toasted shredded coconut.
6. Scoop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 10-12 minutes, or until the edges are lightly golden.
8. Allow to cool, then dust with powdered sugar if desired.
9. Enjoy these soft, tangy cookies!

Servings and Timing

This recipe yields about 24 cookies. The total time for preparation and baking is approximately 30 minutes, with active preparation taking around 15 minutes.

Variations

• Substitute lime zest and juice for a key lime flavor.
• Add white chocolate chips for extra sweetness.
• Use sweetened shredded coconut for a richer taste.

Storage/Reheating

Store the cookies in an airtight container at room temperature for up to 5 days. They can also be refrigerated to extend freshness, though the texture may change slightly.

10 FAQs

1. Can I use low-fat cream cheese?
   Yes, low-fat cream cheese can be used, but it may alter the texture slightly.
2. Can I make the dough ahead of time?
   Yes, you can refrigerate the dough for up to 2 days before baking.
3. What if I don’t have lemon juice?
   Lime juice or a splash of vinegar can be used as substitutes for a similar tang.
4. How do I toast shredded coconut?
   Spread it on a baking sheet and toast in a 350°F (175°C) oven for about 5-7 minutes, stirring occasionally until golden.
5. Can I freeze these cookies?
   Yes, these cookies freeze well. Store them in an airtight container for up to 3 months.
6. What can I use instead of all-purpose flour?
   A gluten-free flour blend can be used for a gluten-free version.
7. How do I know when the cookies are done?
   They should be lightly golden around the edges and set in the center.
8. Can I add other flavors?
   Yes, consider adding almond extract for a different flavor twist.
9. What’s the best way to serve these cookies?
   Serve them with a cup of tea or coffee for a delightful afternoon treat.
10. Are these cookies suitable for kids?
    Absolutely! They are a fun and tasty treat that kids will love.

Conclusion

Lemon Coconut Cheesecake Cookies are a unique and delicious addition to any dessert repertoire. With their soft texture and vibrant flavors, they are sure to be a hit at parties, gatherings, or simply as a special treat for yourself. Bake a batch today and enjoy the refreshing taste of lemon and coconut!

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