Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1/2 cup shredded coconut
- 4 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt; set aside.
- In a large bowl, cream together butter and granulated sugar until light and fluffy.
- Beat in the egg, lemon zest, and lemon juice until well combined.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined, then fold in shredded coconut.
- In a separate bowl, mix cream cheese, powdered sugar, and vanilla extract until smooth.
- Scoop tablespoon-sized portions of cookie dough, make an indentation in the center, and fill with cream cheese mixture.
- Bake for 12-15 minutes or until edges are golden. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
For best results, use freshly squeezed lemon juice and ensure the cream cheese is at room temperature to avoid lumps. Store in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 150
- Sugar: 10g
- Fat: 8g
- Carbohydrates: 18g
- Protein: 2g