Ingredients
Scale
- 1 cup cream cheese, softened
- 3/4 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 1/2 cups all-purpose flour
- 1 cup shredded coconut
- 1/2 teaspoon baking powder
- Powdered sugar for dusting (optional)
Instructions
- In a mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Add the egg, vanilla extract, fresh lemon juice, and lemon zest, mixing until well combined.
- In a separate bowl, whisk together the all-purpose flour, shredded coconut, and baking powder. Gradually add this dry mixture into the wet ingredients, stirring until just combined.
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Using a tablespoon, drop spoonfuls of the cookie dough onto the baking sheet, leaving space between each cookie.
- Bake for 10-12 minutes or until the edges are lightly golden. Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Dust with powdered sugar if desired.
Notes
- Store leftover cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. Freeze for up to 3 months for longer storage.
- These cookies pair well with tea or coffee and can be served alongside fresh fruit for a colorful presentation.
- For a dairy-free version, substitute the cream cheese with mascarpone cheese or a vegan cream cheese.
- To make gluten-free, replace all-purpose flour with a gluten-free flour blend.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 120 Kcal
- Sugar: 8g
- Sodium: 45mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg