Lemon Coconut Cheesecake Cookies Recipe (Total 88 Min)

Instructions:

1. In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
2. In a large mixing bowl, using a stand mixer or electric hand mixer, cream together the softened unsalted butter and ¾ cup (150g) granulated sugar until light and fluffy. Beat in the large egg, 1 tablespoon fresh lemon zest, and 1 teaspoon vanilla extract until well combined.
3. Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined and a soft dough forms. Do not overmix.
4. In a separate small bowl, combine the softened cream cheese, ¼ cup (50g) granulated sugar, fresh lemon juice, ½ teaspoon fresh lemon zest, large egg yolk, and ¼ teaspoon vanilla extract. Beat with an electric mixer until smooth and creamy.
5. Cover the cookie dough and chill in the refrigerator for at least 30 minutes. This helps the dough firm up and prevents spreading during baking.
6. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
7. Using a 1.5 tablespoon cookie scoop, scoop portions of the chilled cookie dough onto the prepared baking sheets, spacing them about 2 inches apart. Flatten each cookie dough ball slightly with your palm or the back of a spoon to create a small indentation in the center.
8. Place about ½ to 1 teaspoon of the cheesecake filling into the center of each flattened cookie dough portion.
9. Gently sprinkle the sweetened shredded coconut over the top of each cookie, ensuring some adheres to the filling and the dough edges.
10. Bake for 12-15 minutes, or until the edges of the cookies are lightly golden and the cheesecake filling is set.
11. Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.