Step into a world of zesty flavors and soft, cheesecake-like textures with these Lemon Coconut Cheesecake Cookies. This delightful recipe combines the tangy zest of lemon and the tropical sweetness of coconut, creating a perfect cookie for dessert or a luxurious accompaniment to afternoon tea. Each bite melts in your mouth, leaving a lingering taste of lemon that invites you back for more.
Bursting with Lemon and Coconut Flavors
The magic of these cookies lies in their delightful combination of flavors and textures. The use of cream cheese in the dough ensures each cookie is incredibly moist and tender, akin to a mini cheesecake experience, while the coconut provides a subtle crunch and exotic flair.
Pro Tips for Divine Cookies
- Creaming Technique: Cream the butter, cream cheese, and sugar until very light and fluffy to create a fine crumb and smooth texture.
- Lemon Zest: Use fresh lemon zest for a vibrant burst of citrus flavor that beautifully complements the sweetness of the coconut.
- Don’t Overmix: Mix the dough until just combined after adding dry ingredients to keep the cookies tender.
- Uniform Cookies: Use a cookie scoop for evenly sized cookies, which ensures they all bake at the same rate.
- Cooling: Let the cookies cool on the baking sheets for a few minutes to set properly before moving them to a wire rack.
Recipe for Lemon Coconut Cheesecake Cookies:
- Preparation time: 15 minutes
- Cooking time: 12-14 minutes
- Serving: Makes about 24 cookies
- Equipment: Mixing bowls, baking sheets, parchment paper
Embrace the cheesecake-like texture and tropical flavors with each batch, ideal for sharing or savoring solo.
Ingredients:
- 1/2 cup unsalted butter, softened
- 1/4 cup cream cheese, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup shredded coconut
- Powdered sugar for dusting
Directions:
- Preheat and Prep: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream Butter Mixture: In a bowl, cream together butter, cream cheese, and sugar until light and fluffy.
- Add Egg and Lemon: Beat in the egg, lemon zest, and lemon juice until well combined.
- Whisk Dry Ingredients: In another bowl, whisk together flour, baking powder, and salt.
- Combine with Wet Ingredients: Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Incorporate Coconut: Fold in the shredded coconut.
- Shape and Bake: Drop dough by rounded tablespoonfuls onto the prepared baking sheets. Bake for 12-14 minutes or until the edges begin to turn golden.
- Cool and Dust: Let cool on the baking sheets for a few minutes, then transfer to wire racks. Dust with powdered sugar before serving.
A Cookie Like No Other
These Lemon Coconut Cheesecake Cookies are more than just a treat; they’re an experience. With their creamy texture and bright flavors, they make a delightful addition to any dessert table or tea party. Enjoy the unique combination of lemon and coconut in a cookie format, and watch them become a new favorite among your family and friends.
