Print

Lemon Coconut Cheesecake Cookies

Print Recipe

Delightful cookies filled with creamy lemon cheesecake, capturing the essence of sunny beach days.

Ingredients

Scale
  • ½ cup unsalted butter (softened)
  • ½ cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1¼ cups all-purpose flour
  • ½ tsp baking powder
  • ¼ tsp salt
  • ½ cup shredded coconut
  • 1 tbsp lemon zest
  • 4 oz cream cheese (softened)
  • ¼ cup lemon curd
  • ½ cup powdered sugar
  • 1–2 tbsp lemon juice

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Cream the softened unsalted butter and granulated sugar together until light and fluffy (about 3-5 minutes).
  3. Add the egg and the vanilla extract until well combined.
  4. Mix the all-purpose flour, baking powder, and salt, then gradually add to the wet mixture.
  5. Fold in the shredded coconut and lemon zest.
  6. Scoop rounded balls of dough onto a baking sheet lined with parchment paper.
  7. Bake for about 10-12 minutes, until edges are lightly golden.
  8. Cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely.
  9. Prepare the filling by combining softened cream cheese, lemon curd, powdered sugar, and lemon juice until smooth.
  10. Assemble the cookies by spreading cream cheese mixture onto the bottom of one cookie and topping with another.
  11. Drizzle with extra lemon curd or icing if desired.

Notes

These cookies can be frozen without filling. Thaw and fill when ready to eat.

Nutrition

Keywords: lemon cookies, dessert, coconut, cheesecake, baking

Find it online: https://platefulkitchen.com/lemon-coconut-cheesecake-cookies/