Description
Soft, tangy cookies with a creamy cheesecake center and a hint of tropical coconut.
Ingredients
Scale
For the Crust:
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 4 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 tbsp lemon zest
- 2 tbsp fresh lemon juice
- 1/2 cup shredded coconut
- 1/4 tsp baking powder
- 1/4 tsp salt
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, cream together butter, cream cheese, and sugar until light and fluffy. Beat in egg, vanilla, lemon zest, and lemon juice.
- In a separate bowl, whisk flour, baking powder, and salt. Gradually mix into the wet ingredients until just combined. Fold in shredded coconut.
- Drop tablespoon-sized dough onto the prepared baking sheet, spacing about 2 inches apart.
- Bake for 12-15 minutes, or until edges are lightly golden. Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
You can customize the seasonings to taste.