Cheesecake Lemon Coconut Cookies (Print-Friendly Version)
Enjoy sunny lemon coconut cookies bursting with citrus flavor and creamy texture, great for informal get-togethers or just a sweet bite. Prep them ahead and treat yourself anytime. Click & save.
# Ingredients You’ll Need:
→ Dry Ingredients
01 -
¼ teaspoon salt
02 -
1 ½ cups all-purpose flour
→ Wet Ingredients
03 -
2 tablespoons lemon juice
04 -
8 ounces cream cheese, softened
05 -
1 large egg
06 -
1 cup granulated sugar
07 -
½ cup unsalted butter, softened
08 -
1 tablespoon lemon zest
09 -
1 teaspoon vanilla extract
→ Cheesecake Filling
10 -
2 tablespoons sour cream
11 -
8 ounces cream cheese, softened
12 -
1 teaspoon vanilla extract
13 -
¼ cup powdered sugar
# How to Make It:
01 -
Get the oven ready at 350°F (175°C). Cover a baking sheet with parchment paper.
02 -
Mix the flour and salt in a bowl until combined well.
03 -
Beat the butter and cream cheese in a big bowl till smooth. Then add the sugar and keep beating until it's light and fluffy.
04 -
Stir in the egg, vanilla, lemon zest, and lemon juice until everything's mixed in nicely.
05 -
Slowly add the flour-salt mix to the wet ingredients. Stir until a soft dough forms.
06 -
In another bowl, whip together the cream cheese, powdered sugar, sour cream, and vanilla until creamy.
07 -
Drop cookie dough portions onto the baking sheet, press the centers flat, and spoon some cheesecake mix on top. Wrap the dough around the filling and roll it into a ball.
08 -
Put the cookies in the oven for 30 to 45 minutes until golden and done. Let them cool on a wire rack before digging in.
# Extra Suggestions:
01 -
Make sure the cream cheese and butter are soft enough before starting. This helps the dough and filling come out nice and smooth.