Ingredients
- 4 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg
- 1 tablespoon fresh lemon zest
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup sweetened shredded coconut
- Optional: powdered sugar for dusting
Instructions
- In a large bowl, cream together cream cheese, butter, granulated sugar, and brown sugar until smooth and fluffy.
- Mix in the egg, lemon zest, lemon juice, and vanilla extract until well combined.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the shredded coconut until evenly distributed.
- Chill the dough for at least 30 minutes.
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Scoop dough onto the prepared baking sheet, spacing cookies 2 inches apart.
- Bake for 10–12 minutes, or until edges are lightly golden.
- Cool on baking sheet for a few minutes, then transfer to a wire rack. Optional: dust with powdered sugar once cooled.
Notes
- Toast coconut for extra texture and flavor.
- Add lemon extract for stronger citrus flavor.
- Stuff with sweetened cream cheese for a cheesecake center.
- Drizzle with lemon glaze for a bakery-style finish.
- Use unsweetened coconut for a less sweet version.
- Prep Time: 15 minutes
- Cook Time: 10–12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 70mg
- Fat: 7g
- Saturated Fat: 5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg
