Lemon Coconut Cheesecake Cookies
If you’re searching for a delightful treat that combines the tangy zest of lemon with the creamy richness of cheesecake, look no further than these Lemon Coconut Cheesecake Cookies. Perfect for spring gatherings, afternoon teas, or simply indulging your sweet tooth, these cookies offer a burst of flavor in every bite.
Table of Contents
Ingredients
To create these delectable cookies, you’ll need the following ingredients:
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons lemon zest
- 2 tablespoons lemon juice
- 2 1/2 cups all-purpose flour
- 1 cup shredded coconut
- 1/2 teaspoon baking powder
- Pinch of salt (optional)
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
Instructions
- Prepare the Cookie Dough: In a large bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3 minutes. Add the egg, vanilla extract, lemon zest, and lemon juice, mixing until well combined. Gradually incorporate the flour, shredded coconut, baking powder, and a pinch of salt, mixing until the dough forms.
- Prepare the Cheesecake Filling: In a separate bowl, beat the softened cream cheese, powdered sugar, lemon juice, and vanilla extract until smooth and creamy. Refrigerate the filling for 30 minutes to firm up.
- Assemble the Cookies: Scoop about 1 tablespoon of cookie dough and roll it into a ball. Make a small indentation in the center of each ball and spoon approximately 1 teaspoon of the chilled cheesecake filling into the indentation. Carefully fold the edges of the dough around the filling to seal it.
- Bake the Cookies: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Place the dough balls on the baking sheet, spacing them about 2 inches apart. Bake for 10–12 minutes, until the edges are lightly golden.
- Cool and Garnish: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack. Once cooled, sprinkle additional shredded coconut on top for an extra touch.
Benefits of This Craft
- Flavor Fusion: Combining lemon, coconut, and cheesecake flavors creates a unique and satisfying taste experience.
- Texture Delight: The cookies offer a soft, chewy texture complemented by the creamy cheesecake center.
- Versatility: Suitable for various occasions, from casual snacks to festive gatherings.
- Make-Ahead Friendly: The dough and filling can be prepared in advance, making baking more convenient.
Tips
- Chill the Filling: Refrigerating the cheesecake filling makes it easier to handle and prevents it from oozing during baking.
- Uniform Size: Using a cookie scoop ensures evenly sized cookies for consistent baking.
- Storage: Store cookies in an airtight container in the refrigerator to maintain freshness.
- Flavor Enhancement: For a more intense lemon flavor, add extra lemon zest to the dough.
What Do They Taste Like?
These cookies offer a harmonious blend of flavors: the bright citrus of lemon, the tropical sweetness of coconut, and the rich creaminess of cheesecake. The outer cookie is tender and slightly chewy, while the center surprises with a smooth, tangy filling. Each bite delivers a balanced taste that’s both refreshing and indulgent.
How to Store
- Refrigeration: Place the cooled cookies in an airtight container and refrigerate for up to 5 days.
- Freezing: For longer storage, freeze the cookies in a single layer on a baking sheet. Once frozen, transfer them to a freezer-safe bag or container for up to 3 months. Thaw in the refrigerator before serving.
Lemon Coconut Cheesecake Cookies are a delightful fusion of flavors and textures, making them a standout addition to any dessert table. Their unique combination of tangy lemon, sweet coconut, and creamy cheesecake offers a refreshing twist on traditional cookies. Easy to make and even easier to enjoy, these cookies are sure to become a favorite in your baking repertoire.
FAQ
Q: Can I use sweetened shredded coconut?
A: Yes, but it will make the cookies sweeter. Adjust the sugar accordingly if desired.
Q: Can I make the dough ahead of time?
A: Absolutely. The dough can be refrigerated for up to 2 days before baking.
Q: Can I add other flavors?
A: Certainly! Consider incorporating almond extract or white chocolate chips for variation.
Other Sources for More Inspiration
For additional cheesecake cookie recipes and inspiration, explore the following:
