Description
Creamy lemon coconut cheesecake cookies blend zesty citrus with rich tropical notes for an irresistible dessert experience. Delicate crumbles melt seamlessly, inviting sweet indulgence that connects classic comfort with playful culinary creativity.
Ingredients
Scale
Main Ingredients:
- 2 ½ cups (315 g) all-purpose flour
- 1 cup (230 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
Cheesecake Filling:
- 1 pack (225 g / 8 ounces) cream cheese, softened
- ¼ cup (50 g) granulated sugar
- ½ teaspoon vanilla extract
Additional Ingredients:
- ½ cup (100 g) brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (75 g) shredded sweetened coconut
Instructions
- Thoroughly blend softened cream cheese with granulated sugar and pure vanilla extract until achieving a silky, uniform consistency without any lumps.
- Carefully dollop small, uniform portions of the cream cheese mixture onto a parchment-lined baking sheet, ensuring equal spacing between each dollop.
- Transfer the baking sheet to the freezer and allow the cream cheese portions to solidify completely, typically requiring a minimum of 30 minutes for proper chilling.
- Gently remove the frozen cream cheese portions and prepare them for incorporation into the cookie dough.
- Create a light, tender cookie base that will envelop the chilled cream cheese centers, incorporating zesty lemon zest and delicate coconut flakes for enhanced flavor complexity.
- Delicately wrap each frozen cream cheese portion within the cookie dough, ensuring complete and secure coverage to prevent leakage during baking.
- Arrange the carefully formed cookie morsels on a fresh parchment-lined baking sheet, maintaining consistent spacing to allow for proper spreading and even baking.
- Bake in a preheated oven until the cookie edges turn a golden-brown hue, signaling perfect doneness and a delightful crisp exterior.
- Allow the freshly baked cookies to cool on the baking sheet briefly before transferring to a wire rack to complete the cooling process and set their texture.
Notes
- Chill cream cheese mixture thoroughly to ensure a smooth, consistent texture that prevents cracking during baking.
- Roll frozen cream cheese balls in shredded coconut before baking for an extra layer of tropical flavor and crunchy texture.
- Swap vanilla extract with almond extract for a different nutty undertone that complements the coconut beautifully.
- Store cookies in an airtight container in the refrigerator for up to 5 days to maintain their delicate creamy consistency.
- Prep Time: 30 minutes
- Cook Time: 14 minutes
- Category: Desserts, Snacks
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 182
- Sugar: 10 g
- Sodium: 130 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg