Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- Zest and juice of 2 lemons
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup shredded coconut
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- Optional: additional shredded coconut for garnish
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Cream together the softened butter and granulated sugar until light and fluffy.
- Add eggs, vanilla extract, lemon zest, and lemon juice. Mix well to combine.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add dry ingredients to the wet mixture, mixing until just combined.
- Fold in shredded coconut.
- In a medium bowl, beat the softened cream cheese and powdered sugar until smooth.
- Scoop spoonfuls of cookie dough onto the baking sheet, spacing them about 2 inches apart.
- Make a small indentation in each cookie and fill with a small amount of the cream cheese mixture.
- Bake for 12-15 minutes until golden brown around the edges. Cool on wire racks.
Notes
- Optional shredded coconut can be sprinkled on top for added texture and visual appeal.
- Ensure not to overmix the dough to keep cookies tender.
- For a more intense lemon flavor, increase the lemon juice or zest.
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 150 Kcal
- Sugar: 10g
- Sodium: 80mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 25mg
