Oh my goodness, do I have a treat for you today! If you’re a fan of cookies that bring a little paradise to your tastebuds, then you’re in for a delightful experience with these **Lemon Coconut Cheesecake Cookies**. Now, maybe it’s the tropical vibes or the cream cheese that makes these cookies irresistibly chewy and zesty, but every bite feels like a mini vacation.
I first stumbled upon this recipe years ago when I was on a mission to make something a bit unusual for a backyard BBQ. I had lemons and coconut on hand from previous baking experiments, and I thought, “Why not combine them?” Boy, was that a fantastic idea! Everyone, including my picky cousin Lisa, couldn’t resist snagging seconds (and thirds!). Now, these cookies have become a staple in my house anytime I want to impress friends or simply treat myself.
What’s in Lemon Coconut Cheesecake Cookies?
All-Purpose Flour: This is the base of our cookie! I always prefer a good-quality all-purpose flour. It helps to create that perfect, chewy texture.
Sugar: A blend of granulated sugar and light brown sugar gives these cookies their sweetness and adds a depth of flavor.
Baking Powder: This is what helps our cookies rise. Just a touch to keep them soft and fluffy!
Salt: It might seem counterintuitive, but a pinch of salt enhances the flavors without being noticeable!
Unsalted Butter: I love using unsalted butter because it allows me to control the salt in the recipe. Make sure it’s softened to add fluffiness!
Cream Cheese: This is the star ingredient that gives the cookies that cheesecake flavor! I usually go for the full-fat variety for a creamy texture.
Lemon Juice & Zest: Fresh is always best when it comes to lemons! The zest adds a bright flavor while the juice keeps things tart.
Desiccated Coconut: Sweetened, of course! This ingredient brings that wonderful coconut flavor and chewy texture.
Eggs: We’ll be using one whole egg—that’s what binds all our delightful ingredients together!
Is Lemon Coconut Cheesecake Cookies Good for You?
Let’s talk about the nutrition part! While these cookies are certainly a treat and not a health food, they do have some redeeming qualities.
Cream Cheese: Believe it or not, cream cheese does provide some calcium, and using a little means you’re still getting a fraction of dairy in your dessert!
Lemon Juice: It’s packed with Vitamin C. Despite the sugar and butter, it gives a nice antioxidant boost, and we could all use a little zesty love.
However, these cookies are still high in sugar and should be enjoyed in moderation. They’re definitely not a daily snack but more of a special occasion or whenever you need a bit of joy in your day.
Ingredients
– 1 ½ cups all-purpose flour
– ½ cup granulated sugar
– ½ cup light brown sugar, packed
– 1 teaspoon baking powder
– ¼ teaspoon salt
– ½ cup unsalted butter, softened
– 1 ½ cups cream cheese, softened
– 2 tablespoons lemon juice (freshly squeezed is best!)
– Zest of 1 lemon
– 1 cup desiccated coconut
– 1 large egg (room temperature)
This recipe will yield about 24 cookies, depending on how generous you are while scooping the dough!
How to Make Lemon Coconut Cheesecake Cookies?
1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large bowl, beat together the softened butter, cream cheese, granulated sugar, and brown sugar until creamy and smooth.
4. Add in the egg, lemon juice, and lemon zest and mix until everything is combined.
5. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Gently fold in the desiccated coconut.
6. Using a cookie scoop, drop rounded tablespoons of the dough onto the prepared baking sheet, leaving space in between each cookie for spreading.
7. Bake for 12-15 minutes or until the edges are lightly golden. The centers might look a bit soft, but they will set as they cool.
8. Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Cookie Tips and Tropical Twists
– For an extra burst of flavor, you could add white chocolate chips or macadamia nuts!
– If you’re feeling really adventurous, a drizzle of lemon glaze after the cookies cool would skyrocket the flavor.
– These cookies store wonderfully in an airtight container and can last about a week—if they last that long!
I hope you give these **Lemon Coconut Cheesecake Cookies** a try! I promise they’ll bring a sunny smile to your face and maybe even become a favorite in your household. If you do make them, I’d love to hear how they turned out! Happy baking!
