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Lemon Coconut Cheesecake Cookies

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Soft, chewy cookies filled with a luscious lemon-infused cream cheese center and a hint of coconut for texture and tropical flair. These cookies are a delightful twist on classic cheesecake flavor in cookie form.

Ingredients

  • Unsalted Butter: 1 cup (softened)
  • Granulated Sugar: 3/4 cup
  • Brown Sugar: 1/4 cup
  • Eggs: 2 large
  • Lemon Zest: 2 teaspoons
  • Lemon Juice: 2 tablespoons
  • All-Purpose Flour: 2 3/4 cups
  • Baking Powder: 1 teaspoon
  • Salt: 1/2 teaspoon
  • Shredded Coconut: 1 cup, sweetened
  • Cream Cheese: 8 ounces (softened)
  • Powdered Sugar: 1/4 cup

Instructions

  1. Preheat Your Equipment: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. Combine Ingredients: In a large bowl, cream butter, granulated sugar, and brown sugar until light and fluffy. Beat in eggs, lemon zest, and lemon juice.
  3. Prepare Your Cooking Vessel: In a separate bowl, whisk together flour, baking powder, and salt. Gradually add dry ingredients to wet mixture until combined. Fold in shredded coconut.
  4. Assemble the Dish: In another bowl, mix softened cream cheese with powdered sugar. Scoop dough, flatten, add a teaspoon of cream cheese filling, and seal dough around it.
  5. Cook to Perfection: Place stuffed dough balls on baking sheet and gently press. Bake for 11–13 minutes until edges are golden.
  6. Finishing Touches: Cool cookies on sheet for 5 minutes, then transfer to a wire rack. Optional: dust with powdered sugar.
  7. Serve and Enjoy: Serve warm or at room temperature with tea or milk.

Notes

  • Use room-temperature cream cheese to ensure a smooth filling.
  • Refrigerate dough before baking to prevent spreading.
  • Add lemon extract for an extra punch of citrus flavor.
  • Sprinkle with toasted coconut before baking for extra texture.

Nutrition

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