Servings: 12 cookies
Calories: 150kcal
Equipment
- large mixing bowl
- Electric mixer
- separate mixing bowl
- Baking sheets
- parchment paper
- Wire rack
Ingredients
Cookie Dough
- 8 oz full-fat block cream cheese adds a rich and creamy texture to the filling
- 1/2 cup unsalted butter ensures a soft and tender cookie base
- 1 large egg acts as a binder
- 1 cup granulated sugar sweetens the dough perfectly
- 1 1/2 cups all-purpose flour forms the structure of the cookies
- 1 tsp baking powder leavens the cookies
- 1/4 tsp salt enhances all the flavors
- 1 tsp non-alcohol based vanilla extract adds depth to the flavor
Cheesecake Filling
- 2 large lemons (zest and juice) infuses a bright and tangy flavor
- 1 cup sweetened shredded coconut provides sweetness and chewy texture
- 1 large egg ensures the filling is rich
Garnish (Optional)
- powdered sugar for dusting
- extra lemon zest or toasted coconut for added flavor
Instructions
Preparation
- Cream together the softened unsalted butter with granulated sugar in a large bowl until light and fluffy.
- Beat in one large egg and non-alcohol based vanilla extract until just combined.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Cover and chill for at least 30 minutes.
- Beat the softened cream cheese with granulated sugar until smooth. Add the egg, fresh lemon juice, lemon zest, and shredded coconut until evenly incorporated.
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Scoop chilled cookie dough, roll into balls, and create indentations in the center.
- Fill the indentations with 1-1.5 teaspoons of lemon coconut cheesecake filling.
- Place filled cookies on baking sheets 2 inches apart.
- Bake for 12-15 minutes until edges are golden and filling is set.
- Let cookies cool on the sheets for 5 minutes, then transfer to a wire rack.
- Dust with powdered sugar and sprinkle with extra lemon zest or toasted coconut.
Notes
Chilling the dough helps cookies maintain their shape while baking. Bake until edges are lightly golden for best texture.
Nutrition
Serving: 1cookie | Calories: 150kcal | Carbohydrates: 20g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 30mg | Sodium: 130mg | Potassium: 50mg | Sugar: 8g | Vitamin A: 200IU | Vitamin C: 3mg | Calcium: 20mg | Iron: 0.5mg
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