Soft, cheesecake-filled cookies with zesty lemon and sweet coconut—a creamy, tangy, and chewy treat that tastes like sunshine in every bite.
Ingredients
For the Cookie Dough:
- ½ cup unsalted butter, softened
- 4 oz cream cheese, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 tbsp lemon zest
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ¾ cup shredded sweetened coconut
For the Cheesecake Filling:
- 4 oz cream cheese, softened
- 2 tbsp powdered sugar
- 1 tsp lemon juice
Instructions
- Make the Filling:
In a small bowl, beat cream cheese, powdered sugar, and lemon juice until smooth. Chill in the fridge while making the dough. - Make the Dough:
In a large bowl, cream butter, cream cheese, and sugar until light and fluffy.
Add egg, vanilla, and lemon zest; mix until combined.
Stir in flour, baking powder, salt, and coconut until a soft dough forms. Chill for 30 minutes. - Assemble the Cookies:
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Scoop 1 tablespoon of dough, flatten slightly, and place a small spoonful of cheesecake filling in the center.
Top with another tablespoon of dough and seal edges to enclose the filling. - Bake:
Arrange cookies 2 inches apart on baking sheets. Bake for 12–14 minutes, or until edges are lightly golden. - Cool & Serve:
Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack. Enjoy!
Tip: For extra coconut flavor, roll cookie dough balls in shredded coconut before baking.
Yield: ~18 cookies
Total Time: ~45 minutes