Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 tsp baking powder
- 1/2 cup unsalted butter, softened
- 4 oz cream cheese, softened
- 1 tbsp lemon juice
- 1 tbsp lemon zest
- 1/2 cup shredded coconut (sweetened or unsweetened)
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, cream together the softened butter and sugar until light and fluffy. Mix in the flour, baking powder, lemon zest, and salt until combined.
- In another bowl, beat the cream cheese until smooth, then mix in the lemon juice and additional sugar.
- Scoop small portions of cookie dough, flatten slightly, place about a teaspoon of cheesecake filling in the center, and fold the dough over to encase it completely.
- Roll each filled cookie ball in shredded coconut before placing them on the prepared baking sheet.
- Bake for 12-15 minutes until edges are lightly golden. Cool on a wire rack before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (25g)
- Calories: 106
- Sugar: 7g
- Sodium: 41mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: <1g
- Protein: <1g
- Cholesterol: 15mg