Description
Soft and tangy cookies with a creamy cheesecake center, infused with lemon and coconut flavors.
Ingredients
Scale
For the Crust:
- 1 cup all-purpose flour
- 1/2 cup shredded coconut
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 tsp lemon zest
- 1 tbsp lemon juice
- 1/4 tsp salt
- 4 oz cream cheese, softened
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, mix flour, shredded coconut, and salt. Set aside.
- In another bowl, cream together butter and granulated sugar until fluffy. Add egg, lemon zest, and lemon juice, mixing well.
- Gradually add the dry ingredients to the wet mixture, stirring until combined.
- In a separate bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth.
- Take small portions of dough, flatten slightly, place a teaspoon of cream cheese mixture in the center, and fold dough over to seal.
- Place cookies on the baking sheet and bake for 12-15 minutes or until edges are lightly golden.
- Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
You can customize the seasonings to taste.