Description
Delight in these irresistible Coconut Cheesecake Cookies that blend the creamy richness of cream cheese with the tropical sweetness of shredded coconut and a hint of zesty lemon. Perfectly soft with lightly golden edges and optional bursts of white chocolate chips, these cookies are a luscious treat you’ll crave any time of day.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 cup shredded sweetened coconut
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup cream cheese, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest
Optional
- 1/2 cup white chocolate chips
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, shredded sweetened coconut, baking soda, and salt to evenly distribute the leavening agents and seasoning.
- Cream Butter, Cream Cheese, and Sugar: Using an electric mixer, beat the softened unsalted butter, softened cream cheese, and granulated sugar in a large bowl for about 3 minutes until the mixture is light, fluffy, and well combined.
- Add Egg and Flavorings: Add the large egg, vanilla extract, lemon juice, and lemon zest to the butter mixture. Continue beating until all ingredients are fully incorporated and the dough is smooth.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients on low speed, mixing just until combined to avoid overworking the dough, which can make the cookies tough.
- Fold in White Chocolate Chips: If using, gently fold the white chocolate chips into the dough with a spatula until evenly distributed.
- Shape Cookies: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing each about 2 inches apart to allow room for spreading.
- Bake: Place the baking sheets in the preheated oven and bake for 12-15 minutes, or until the cookie edges are lightly golden while the centers remain slightly soft to maintain a tender texture.
- Cool: Remove the baking sheets from the oven and let the cookies cool on them for 5 minutes before transferring to a wire rack to cool completely.
Notes
- You can substitute sweetened coconut with unsweetened coconut if you prefer less sweetness, adjusting sugar accordingly.
- White chocolate chips add extra sweetness and texture but can be omitted or replaced with bittersweet chocolate chips for a different flavor profile.
- Ensure butter and cream cheese are softened to room temperature for easier mixing and a smoother dough.
- For a more pronounced lemon flavor, increase lemon zest to 2 tablespoons.
- Store cookies in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American