Description
These Coconut Cheesecake Cookies are a delightful treat combining the creamy richness of cheesecake with the tropical flavor of shredded coconut and a hint of zesty lemon. Perfect for coconut lovers seeking an easy-to-make dessert with a soft, tender texture and a lightly golden edge.
Ingredients
Scale
Cookie Dough Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 cup all-purpose flour
- 1/2 cup shredded coconut
- 1/2 cup cream cheese, softened
- 1/4 cup lemon curd
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- Zest of 1 lemon
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and grease a baking sheet to prepare for baking the cookies.
- Cream butter and sugar: In a mixing bowl, cream together the softened unsalted butter and granulated sugar until the mixture becomes smooth and fluffy.
- Add cream cheese and flavorings: Mix in the softened cream cheese, vanilla extract, lemon zest, and lemon curd until everything is well combined and smooth.
- Combine dry ingredients: Gradually stir in the all-purpose flour, shredded coconut, and salt until a cohesive dough forms without overmixing.
- Form dough on baking sheet: Drop spoonfuls of the dough onto the prepared baking sheet, making sure to space them apart to allow for spreading.
- Bake the cookies: Place the baking sheet in the oven and bake for 10-12 minutes or until the edges of the cookies turn lightly golden.
- Cool the cookies: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Optional finishing touch: Drizzle additional lemon curd over the cooled cookies to enhance the flavor and serve.
Notes
- Make sure both butter and cream cheese are softened to room temperature for easier mixing and better dough consistency.
- Do not overmix the dough after adding flour to avoid tough cookies.
- Shredded coconut can be toasted lightly before adding for a nuttier flavor.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- Use fresh lemon zest for the best citrus flavor and aroma.
