Ingredients
Scale
- ¾ cup unsalted butter (softened)
- ⅔ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 1 ¾ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup shredded coconut (optional for texture in base)
- 8 oz cream cheese (softened)
- ⅓ cup powdered sugar
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- ½ teaspoon vanilla extract
- ½ cup sweetened shredded coconut
Instructions
- Preheat your oven to 350°F (175°C). In a large bowl, cream together softened butter and granulated sugar until fluffy. Mix in egg, vanilla extract, lemon zest, and lemon juice until well combined.
- In another bowl, whisk together flour, baking powder, salt, and shredded coconut (if using). Gradually incorporate this dry mixture into the wet ingredients without overmixing.
- Scoop tablespoon-sized portions of dough onto lined baking sheets, spaced about two inches apart. Bake for 10-12 minutes until edges are golden but centers remain soft.
- While cooling on wire racks, prepare the cheesecake topping by blending softened cream cheese with powdered sugar, lemon juice, zest, and vanilla until smooth.
- Once cookies have cooled completely, top each with a generous dollop of cheesecake mixture and sprinkle with shredded coconut.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 9g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 15mg