Description
Lemon Coconut Cheesecake Cookies are a tropical delight that perfectly blend zesty lemon and creamy coconut. Each cookie features a golden edge with a soft, chewy center, making them an irresistible treat for any occasion. Perfect for picnics, parties, or simply enjoying at home, these cookies will impress friends and family alike with their bright flavors and delightful texture.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup unsweetened coconut flakes
- ¾ cup granulated sugar
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 large egg
- Zest of 1 lemon
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a bowl, whisk together flour, baking powder, coconut flakes, and salt.
- In another bowl, cream softened butter and sugar until light and fluffy. Add the egg, mixing well after each addition.
- Stir in lemon zest, lemon juice, and vanilla extract until fully combined.
- Gradually fold in the dry ingredients until just mixed.
- Scoop tablespoon-sized mounds of dough onto prepared baking sheets about two inches apart.
- Bake for 10-12 minutes or until edges are golden but centers remain soft. Let cool for five minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 130
- Sugar: 10g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg