Instructions
Step 1: Prepare the Dough
- Cream the Butter and Sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy.
- Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and lemon zest.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Step 2: Make the Cheesecake Filling
- Mix the Filling: In another bowl, beat the softened cream cheese with the powdered sugar and vanilla extract until smooth. Gently fold in the shredded coconut until evenly distributed.
Step 3: Assemble the Cookies
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Scoop the Dough: Using a cookie scoop or tablespoon, drop a ball of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Add Filling: Make a small indent in the center of each dough ball and fill it with about 1 teaspoon of the cheesecake filling. Cover the filling with a little more cookie dough, sealing the edges to enclose the filling.
Step 4: Bake the Cookies
- Bake: Bake the cookies for 12-15 minutes or until the edges are lightly golden. The centers may look slightly underbaked; that’s okay as they will continue to cook while cooling.
- Cool: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Step 5: Add the Lemon Glaze (Optional)
- Make the Glaze: In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth. Drizzle over the cooled cookies for a burst of lemony sweetness.
Tips for Perfect Lemon Coconut Cheesecake Cookies
- Room Temperature Ingredients: Ensure your butter and cream cheese are at room temperature for easy mixing and a smooth texture.
- Don’t Overmix: When combining the dry ingredients with the wet, mix until just combined to keep the cookies tender.
- Storage: Store any leftover cookies in an airtight container at room temperature for up to 3 days. They can also be refrigerated for longer freshness.
Variations to Try
- Add Nuts: Incorporate chopped macadamia nuts or almonds for a delightful crunch that complements the coconut.
- Change the Citrus: Substitute lime zest for lemon zest for a different yet equally refreshing flavor profile.
- Chocolate Drizzle: For a decadent twist, drizzle melted white or dark chocolate over the cooled cookies.
Conclusion
Lemon Coconut Cheesecake Cookies are a delightful treat that captures the essence of summer in every bite. With their creamy center, refreshing citrus flavor, and tropical coconut, these cookies are sure to become a favorite for any gathering or a sweet addition to your dessert repertoire. So gather your ingredients, preheat your oven, and enjoy baking these delightful cookies that are as pleasing to the eye as they are to the palate!
Enjoy baking and indulging in your delightful Lemon Coconut Cheesecake Cookies!
