Lemon Coconut Cheesecake Cookies are a delightful treat combining the tangy brightness of lemon with the rich creaminess of cheesecake and the tropical sweetness of coconut. These soft and chewy cookies offer a perfect balance of flavors and textures, making them a refreshing twist on classic cheesecake desserts. Ideal for summer gatherings or anytime you crave a light, flavorful cookie.

Ingredients:

• 1 cup cream cheese, softened
  
  

• 1/2 cup unsalted butter, softened
  
  

• 3/4 cup granulated sugar
  
  

• 1 large egg
  
  

• 1 teaspoon vanilla extract
  
  

• Zest of 1 lemon
  
  

• 1 1/2 cups all-purpose flour
  
  

• 1/2 teaspoon baking powder
  
  

• 1/4 teaspoon salt
  
  

• 1 cup shredded sweetened coconut
  
  

Directions:

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
   
   

2. In a large bowl, beat cream cheese, butter, and sugar until smooth and creamy.
   
   

3. Add egg, vanilla extract, and lemon zest; beat until combined.
   
   

4. In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to the wet ingredients and mix until just combined.
   
   

5. Fold in shredded coconut.
   
   

6. Scoop tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
   
   

7. Bake for 12-15 minutes, or until edges are lightly golden.
   
   

8. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
   
   

Nutritional Information (per cookie, approx., makes 24 cookies):

• Calories: 120 kcal
  
  

• Total Fat: 7 g
  
  

• Saturated Fat: 4 g
  
  

• Cholesterol: 25 mg
  
  

• Sodium: 75 mg
  
  

• Total Carbohydrates: 13 g
  
  

• Dietary Fiber: 1 g
  
  

• Sugars: 8 g
  
  

• Protein: 2 g