Description
Deliciously soft and tangy lemon-infused cookies with a touch of coconut and a creamy cheesecake center.
Ingredients
Scale
For the Crust:
- 1 cup softened butter
- 1 cup granulated sugar
- 1 cup cream cheese, softened
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup shredded coconut
Instructions
1. Prepare the Crust:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the butter and sugar until light and fluffy. Add the cream cheese, lemon juice, lemon zest, and vanilla extract, mixing until smooth.
- In a separate bowl, whisk together flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the shredded coconut.
- Drop tablespoon-sized amounts of dough onto the prepared baking sheet. Bake for 12-15 minutes or until the edges are lightly golden.
- Cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
You can customize the seasonings to taste.