Lemon Coconut Cheesecake Cookies Delightful Treat Recipe

Ingredients

• 1 cup all-purpose flour
• 0.5 cup unsweetened shredded coconut
• 0.5 teaspoon baking powder
• 0.25 teaspoon baking soda
• 0.25 teaspoon salt
• 0.5 cup unsalted butter, softened
• 0.5 cup cream cheese, softened
• 1 cup granulated sugar
• 1 large egg
• 1 zest lemon
• 2 tablespoons fresh lemon juice
• 0.5 teaspoon vanilla extract
• 0.5 cup white chocolate chips (optional)
• to taste extra shredded coconut for garnish

Instructions

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
2. In a mixing bowl, combine the flour, shredded coconut, baking powder, baking soda, and salt. Whisk together until well integrated and set aside.
3. In a separate large bowl, beat the softened butter and cream cheese until smooth and creamy using an electric mixer (approximately 2-3 minutes).
4. Gradually add the granulated sugar to the butter and cream cheese mixture, continuing to mix until fluffy and light in texture.
5. Add the egg, lemon zest, lemon juice, and vanilla extract to the mixture, beating until fully combined.
6. Gradually fold the dry ingredient mixture into the wet ingredients using a spatula, mixing just until no flour streaks are visible.
7. If using, gently fold in the white chocolate chips for an extra touch of sweetness.
8. Scoop tablespoon-sized portions of dough onto the prepared baking sheet, leaving enough space between each cookie as they will spread slightly.
9. Sprinkle extra shredded coconut on top of each cookie before baking for added texture and flavor.
10. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers are set.
11. Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.