Description
Soft, creamy cheesecake cookies bursting with zesty lemon, sweet coconut, and tropical flavors.
Ingredients
Scale
For the Crust:
- 1 cup cream cheese, softened
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup shredded coconut
- 1/4 cup crushed pineapple, drained
- 1/4 cup chopped macadamia nuts
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, beat cream cheese, butter, and sugar until light and fluffy. Add egg, lemon juice, lemon zest, and vanilla; mix until combined.
- In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to wet ingredients, mixing just until combined.
- Fold in shredded coconut, crushed pineapple, and macadamia nuts.
- Drop rounded tablespoons of dough onto prepared baking sheets, spacing 2 inches apart.
- Bake for 10-12 minutes, or until edges are lightly golden. Cool on baking sheet for 5 minutes before transferring to a wire rack.
Notes
You can customize the seasonings to taste.