Description
Sweet lemon coconut cheesecake cookies merge tropical flavors with creamy decadence, creating a delightful dessert that marries tangy citrus and rich cream cheese. Each bite promises a perfect balance of zesty lemon and smooth coconut, inviting you to savor a truly memorable treat.
Ingredients
Scale
Cookie Base Ingredients:
- 1 ¾ cups (220 grams) all-purpose flour
- ½ cup (113 grams) unsalted butter, softened
- ¾ cup (150 grams) granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Flavor and Binding Ingredients:
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
- 1 tablespoon lemon zest
Filling and Coating Ingredients:
- 4 ounces (113 grams) cream cheese, softened
- ¼ cup (30 grams) powdered sugar
- ½ teaspoon vanilla extract
- 1 cup (80 grams) sweetened shredded coconut
Instructions
- Craft a velvety cheesecake filling by whisking cream cheese, powdered sugar, and vanilla extract until silky smooth.
- Delicately portion teaspoon-sized dollops onto a parchment-lined plate, then transfer to the freezer for half an hour until thoroughly chilled and set.
- In a spacious mixing vessel, vigorously cream butter and granulated sugar until the mixture becomes airy and luminous.
- Incorporate egg, vanilla extract, lemon extract, and zesty lemon peel, blending thoroughly until ingredients harmonize.
- Separately, sift together flour, baking powder, baking soda, and salt, then gradually integrate these dry components into the wet mixture, creating a supple dough.
- Heat the oven to 350F (175C) and line a baking sheet with parchment paper.
- Carefully scoop generous portions of cookie dough, gently flattening each portion and nestling a frozen cheesecake dollop at its center.
- Meticulously encase the filling by folding the dough around it, ensuring complete sealment of edges.
- Roll each encased dough ball generously in shredded coconut, ensuring comprehensive coverage.
- Arrange coconut-coated cookies on the prepared baking sheet, maintaining ample spacing between each.
- Bake for 10-12 minutes until edges transform into a delicate golden hue.
- Allow cookies to rest on the baking sheet for five minutes before transferring to a cooling rack.
- Serve at ambient temperature or slightly chilled, storing any remaining cookies in a sealed container within the refrigerator for up to five days.
Notes
- Chill the cheesecake filling thoroughly to prevent melting during assembly and ensure a clean, precise center when baking.
- Toast the coconut flakes lightly before coating for an enhanced nutty flavor and extra crunch that elevates the cookie’s texture.
- Use room temperature ingredients, especially cream cheese and butter, to create a smoother, more uniform dough that blends seamlessly.
- Adjust lemon extract quantity based on personal preference, reducing for a subtle citrus note or increasing for a brighter, zestier cookie experience.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 210
- Sugar: 13 g
- Sodium: 100 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg