Description
Delightful cookies combining the flavors of lemon and coconut with a creamy cheesecake texture.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened shredded coconut
- 1/2 cup granulated sugar
- 1/4 cup butter, softened
- 1/4 cup cream cheese, softened
- 1 large egg
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream together the softened butter, cream cheese, and granulated sugar until smooth.
- Beat in the egg, vanilla extract, and lemon zest.
- In another bowl, combine the flour, baking powder, salt, and shredded coconut.
- Gradually mix the dry ingredients into the wet mixture until well combined.
- Drop tablespoon-sized balls of dough onto a baking sheet lined with parchment paper.
- Bake for 10-12 minutes or until the edges are lightly golden.
- Allow the cookies to cool for a few minutes before transferring to a wire rack
Notes
Use fresh lemon zest for the best flavor. Consider toasting the shredded coconut to enhance its nuttiness.
