Description
Soft, creamy cheesecake-style cookies bursting with zesty lemon, sweet coconut, and a hint of tropical pineapple.
Ingredients
Scale
For the Crust:
- 1 cup cream cheese, softened
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1/2 cup shredded coconut
- 1/4 cup crushed dried pineapple
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, beat cream cheese, butter, and sugar until light and fluffy. Add egg and vanilla, mixing until combined.
- In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to the wet ingredients, mixing just until combined.
- Fold in lemon zest, lemon juice, shredded coconut, and crushed dried pineapple.
- Drop rounded tablespoons of dough onto prepared baking sheets, spacing about 2 inches apart.
- Bake for 12-14 minutes, or until edges are lightly golden. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
You can customize the seasonings to taste.