Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons lemon zest
- 1/4 cup fresh lemon juice
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup shredded coconut
- 8 oz cream cheese, softened
- 2 cups powdered sugar
- Additional shredded coconut for garnish (optional)
Instructions
- Beat the softened cream cheese and powdered sugar together until smooth and creamy. Mix in vanilla extract and set aside.
- In a large bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy. Add eggs one at a time, then lemon zest and lemon juice, mixing well.
- Whisk together flour, baking powder, and salt. Gradually add to the wet ingredients, mixing until just combined.
- Fold in shredded coconut into the dough. Using a cookie scoop, form dough balls and place on a parchment-lined baking sheet.
- Create a small indent in each cookie and fill with a spoonful of the cream cheese mixture. Gently press the filling into the dough.
- Bake at 350°F (175°C) for 12-15 minutes until edges are golden. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- If desired, sprinkle extra shredded coconut on top for garnish. Serve and enjoy!
Notes
- For extra lemon flavor, add more lemon zest or juice to the dough.
- Keep cookies stored in an airtight container for up to 3 days at room temperature or up to a week in the refrigerator.
- Can be frozen for up to one month; thaw at room temperature before serving.
- Prep Time: 20 minutes
- Cook Time: 12-15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal Kcal
- Sugar: 14g
- Sodium: 85mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 32mg