Opis
These lemon coconut cheesecake cookies are a delightful treat, combining tangy lemon and rich coconut in a soft, chewy cookie.
Składniki
Skala
- 1 cup all-purpose flour
- 1/2 cup unsweetened shredded coconut
- 1/2 cup cream cheese, softened
- 1/2 cup sugar
- 1/4 cup butter, softened
- 1 egg
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon baking powder
- 1/2 teaspoon vanilla extract
Instrukcje
- Preheat your oven to 350°F (175°C).
- In a bowl, mix cream cheese, butter, and sugar until smooth.
- Add the egg, lemon juice, and vanilla extract. Mix well.
- In another bowl, combine flour, baking powder, and shredded coconut.
- Gradually add the dry ingredients to the wet mixture. Stir until combined.
- Fold in lemon zest.
- Drop spoonfuls of dough onto a baking sheet.
- Bake for 12-15 minutes or until edges are golden.
- Let cool before serving.
Uwagi
- Store cookies in an airtight container.
- For extra lemon flavor, add more lemon zest.
- Chill the dough for 30 minutes for thicker cookies.
- Czas Przygotowania: 15 minutes
- Czas gotowania: 15 minutes
- Kategoria: Dessert
- Sposób: Baking
- Kuchnia: American
Zasilanie
- Wielkość porcji: 1 cookie
- Kalorie: 120
- Cukier: 8g
- Sód: 50mg
- Kwasy: 6g
- Nasycony tłuszcz: 4g
- Tłuszcze Nienasycone: 2g
- Tłuszcze trans: 0g
- Węglowodany: 15g
- Włókno: 1g
- Białko: 2g
- Cholesterol: 20mg
Słowa kluczowe: lemon coconut cheesecake cookies