Ingredients (Makes about 24–30 cookies):
For the Cookie Dough:
- 1 cup (2 sticks) unsalted butter , softened
- ¾ cup granulated sugar
1 large egg
1 tsp vanilla extract
2 tbsp lemon zest (about 1–2 lemons)
2 tbsp lemon juice
2½ cups all-purpose flour
1 cup shredded coconut (sweetened or unsweetened – lightly toasted for extra flavor if desired)
½ tsp baking powder
Pinch of salt (optional, if using unsalted coconut or butter)
For the Cheesecake Filling:
8 oz (1 cup) cream cheese , softened
½ cup powdered sugar
1 tbsp lemon juice
1 tsp vanilla extract
Optional Topping:
Extra shredded coconut (for rolling or sprinkling on top)
Instructions:
Step 1: Cream Butter & Sugar
In a large mixing bowl, beat together:
Butter
Granulated sugar
until light and fluffy—about 2–3 minutes.
Step 2: Add Wet Ingredients
Beat in:
- Egg
- Vanilla extract
- Lemon zest
- Lemon juice
Mix until fully incorporated and smooth.
Step 3: Mix in Dry Ingredients
Gradually stir in:
- Flour
- Shredded coconut
- Baking powder
- Salt (if using)
Mix until everything comes together into a soft, slightly sticky dough.
If the mixture feels too wet, refrigerate for 15–20 minutes to firm up.
Step 4: Prepare the Cheesecake Filling
In a separate bowl, beat:
- Cream cheese
- Powdered sugar
- Lemon juice
- Vanilla extract
until smooth and creamy.
Refrigerate for at least 30 minutes —this makes it easier to scoop and seal inside the dough.
Step 5: Shape the Dough Balls
Using a small cookie scoop or tablespoon, roll the cookie dough into 1-tablespoon-sized balls .
Place them on a tray and chill for 10–15 minutes to prevent spreading while baking.
Step 6: Fill the Cookies
Take one chilled dough ball and flatten it gently in your palm.
Scoop about ½–1 teaspoon of cheesecake filling and place it in the center.
Fold the dough over the filling and roll back into a smooth ball.
Repeat with remaining dough and filling.
Step 7: Bake Until Golden
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
Place dough balls on the prepared baking sheet, leaving 2 inches between each .
Bake for 10–12 minutes , just until the edges begin to turn golden—but not browned.
Step 8: Optional Coconut Finish
While warm or cooled, roll in or sprinkle with extra shredded coconut for more tropical flair.
Serve and enjoy the perfect balance of creamy, citrusy, and nutty sweetness !
Nutritional Information (per cookie, approx. 24 servings):
(Without optional toppings – approximate)
Calories: ~120 kcal
Protein: ~2g
Carbohydrates: ~10g
Fat: ~8g
Fiber: ~0.5g
