Ingredients
– 1/2 cup unsalted butter, softened
– 1/2 cup granulated sugar
– 1 large egg
– 1 teaspoon vanilla extract
– 1 1/4 cups all-purpose flour
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup shredded coconut
– 4 oz cream cheese, softened
– 1/4 cup lemon curd
– 1 tablespoon lemon zest
– 1/2 cup powdered sugar (for drizzle)
– 1–2 tablespoons lemon juice (for drizzle)
Instructions
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Cream together the butter and granulated sugar in a mixing bowl until the mixture is light and fluffy.
Add the egg and vanilla extract, mixing until well combined.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this to the wet ingredients, mixing until a soft dough forms.
Stir in the shredded coconut and lemon zest until evenly distributed.
Scoop the dough onto the prepared baking sheet, about 1 tablespoon per cookie, and flatten slightly.
Place a small amount of the cream cheese filling in the center of each flattened cookie dough portion.
Fold the dough over the filling to seal it inside, then gently reshape into a round cookie.
Bake for 10-12 minutes, or until the edges are golden brown. Let the cookies cool completely on a wire rack.
Once cooled, drizzle the top of each cookie with lemon curd and allow it to set before serving.
Enjoy!
Lemon Coconut Cheesecake Cookies
