Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 cup unsalted butter (room temperature)
- 1 large egg (room temperature)
- Zest of 1 lemon
- 2 tbsp lemon juice (freshly squeezed)
- 1/2 cup sweetened shredded coconut
- 1 tsp vanilla extract
- 4 oz cream cheese (softened)
Instructions
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a bowl, whisk together flour, baking powder, and salt; set aside.
- In a separate bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg, vanilla extract, lemon zest, and lemon juice until smooth.
- Gradually mix in the dry ingredients until just combined. Fold in shredded coconut and softened cream cheese.
- Scoop rounded mounds of dough onto prepared baking sheets about 2 inches apart.
- Bake for 10-12 minutes or until edges are golden brown but centers remain soft. Allow to cool before transferring to wire racks.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 130
- Sugar: 8g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: <1g
- Protein: 1g
- Cholesterol: 20mg