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Lemon Coconut Cheesecake Cookies

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Soft lemon sugar cookies with a creamy cheesecake center and a halo of sweet toasted coconut, bright citrus aroma, and a melt-in-your-mouth bite.

Ingredients

  • All-Purpose Flour: 2 1/4 cups
  • Baking Powder: 1 teaspoon
  • Salt: 1/4 teaspoon
  • Unsalted Butter, softened: 1/2 cup
  • Granulated Sugar: 1 cup
  • Large Egg: 1
  • Fresh Lemon Zest: 1 tablespoon
  • Fresh Lemon Juice: 1 tablespoon
  • Cream Cheese, softened: 8 ounces
  • Powdered Sugar: 1/2 cup
  • Vanilla Extract: 1 teaspoon
  • Shredded Sweetened Coconut: 1 cup

Instructions

  1. Preheat oven to 350°F 175°C. Line two baking sheets with parchment paper.
  2. Whisk the flour, baking powder, and salt in a medium bowl until evenly combined.
  3. In a separate large bowl, beat the softened butter and granulated sugar until light and fluffy. Mix in the egg, lemon zest, and lemon juice until smooth.
  4. Gradually add the dry ingredients to the butter mixture, mixing just until a soft dough forms.
  5. For the filling, beat the cream cheese, powdered sugar, and vanilla extract in a small bowl until silky and smooth.
  6. Scoop tablespoon portions of dough, roll into balls, and place on the prepared sheets. Gently flatten and press a shallow indentation into the center of each.
  7. Spoon a small mound of cheesecake filling into each indentation and sprinkle generously with shredded sweetened coconut.
  8. Bake for 12 to 14 minutes until the edges are set and pale golden and the centers remain soft.
  9. Cool on the sheet for 5 minutes, then transfer to a rack to cool completely.
  10. Serve warm for a gooey center or fully cooled for a cleaner bite.

Notes

  • Note: Chill the dough for 20 minutes if the kitchen is warm to help cookies keep their shape.
  • Lightly toast the coconut before topping to boost aroma and sweetness.
  • Avoid overbaking, pull the cookies when the edges are just set for a tender center.
  • Gluten-free option, substitute a 1 to 1 gluten-free baking blend for the flour.
  • Storage, keep in an airtight container up to 4 days or freeze up to 2 months.

Nutrition

Find it online: https://tastyze.com/lemon-coconut-cheesecake-cookies/