Coconut Lemon Cream Cheese Cookies
I love these with an afternoon coffee, a chamomile tea, a glass of Prosecco. I love them dusted with powdered sugar or not. I love them with light brown sugar instead of granulated. I love them.
I recommend making the dough in a stand mixer, as directed, but they can absolutely be made by hand. If you choose to put some elbow grease into it, make very sure that the butter and cream cheese are room temperature so that you can really mix them together. If they’re cold, it’ll take way more effort on your part, to say the least.
- 6 tablespoons butter, at room temperature
- 3 ounces cream cheese, at room temperature
- 1 scant cup granulated sugar
- 1 lemon, zested and juiced
- 1 large egg, at room temperature
- 1/4 cup unsweetened, shredded coconut
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- Pinch of salt
- 1/4 cup powdered sugar (optional, for topping)
Heat the oven to 350F and prep a cookie baking sheet with parchment paper.
Using a standing mixer (or in a large bowl and using a whisk) cream together the butter and cream cheese until well combined and smooth. With the mixer still going, add the sugar followed by the lemon zest and juice. Add in the egg and once it's fully mixed in, follow with the shredded coconut and vanilla extract.
Mix in the flour, baking soda, and salt, until just incorporated.
Using a small ice cream scoop, drop batter about 1 to 1 1/2 inches apart. Bake for 11-13 minutes, or until you can start to see golden brown color on the bottom edges.
Be careful not to overbake, because the cookies will continue to bake when you take them out and let them sit on the hot baking sheet. Let them sit on the baking sheet about 5 minutes before moving them to a cooling rack to come to room temperature.