Lemon Cheesecake Coconut Cookies

Instructions:

1. Preheat Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
2. Cream the Butter, Cream Cheese, and Sugars:
   • In a large bowl, beat the softened butter, cream cheese, granulated sugar, and brown sugar together until light and fluffy (about 2-3 minutes).
3. Add the Wet Ingredients:
   • Add the egg, vanilla extract, lemon zest, and lemon juice to the butter mixture. Beat until fully combined.
4. Mix the Dry Ingredients:
   • In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
   • Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix.
   • Fold in the shredded coconut gently.
5. Shape and Bake:
   • Scoop about 1 tablespoon of dough per cookie and place on the prepared baking sheets, spacing them about 2 inches apart.
   • Lightly flatten each cookie with your hand or the back of a spoon.
6. Bake:
   • Bake for 10-12 minutes, or until the edges are golden but the centers are still soft. Be careful not to overbake for the best chewy texture.
   • Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Tips:

• For extra lemon flavor, add a bit more zest or a few drops of lemon extract.
• These cookies are delicious as they are, but a light drizzle of lemon glaze adds an extra touch! Just mix a little powdered sugar and lemon juice until smooth and drizzle over the cooled cookies.

Enjoy your delightful Lemon Cheesecake Coconut Cookies—they’re sure to be a new favorite!