Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 2 teaspoons lemon zest
- ¼ cup fresh lemon juice
- 1 teaspoon pure vanilla extract
- ½ cup shredded coconut
- 4 oz cream cheese, softened
- Optional: powdered sugar for dusting
Instructions
- In a mixing bowl, beat the softened butter and sugar until light and fluffy.
- Add the egg, lemon zest, lemon juice, and vanilla extract; mix until well incorporated.
- Whisk together the flour, baking powder, and salt in a separate bowl, then gradually add to the wet mixture, mixing just until combined.
- Fold in shredded coconut and cream cheese, mixing gently to combine.
- Using a tablespoon or cookie scoop, portion the dough onto a parchment-lined baking sheet. Slightly flatten each cookie.
- Bake at 350°F (175°C) for 10-12 minutes until edges are golden brown. Cool on a wire rack before serving.
Notes
- For added decadence, drizzle melted white chocolate over cooled cookies.
- Use toasted coconut for extra flavor and crunch.
- Adjust lemon zest and juice for more or less zestiness.
- Substitute with almond or coconut flour for gluten-free options.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Category: Cookies
- Method: Baking
- Cuisine: Tropical/American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 150 Kcal
- Sugar: 10g
- Sodium: 80mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg