Lemon Coconut Cheesecake Cookies Recipe

Ingredients:

For the Cookies:

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour  
• 1 teaspoon baking powder
• 1/2 teaspoon salt

For the Cheesecake Filling:

• 8 ounces cream cheese, softened
• 1/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/4 cup lemon juice
• Zest of 1 lemon

Instructions:

Make the Cookies:

1. Preheat: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
2. Cream Butter and Sugar: In a large bowl, cream together the butter and sugar until light and fluffy.
3. Add Wet Ingredients: Beat in the egg and vanilla extract until well combined.
4. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.  
5. Scoop and Bake: Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
6. Bake: Bake for 10-12 minutes, or until the edges are golden brown. Let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.

Make the Cheesecake Filling:

1. Cream Cheese and Sugar: In a medium bowl, beat together the cream cheese and sugar until smooth and creamy.
2. Add Wet Ingredients: Beat in the egg and vanilla extract until well combined.
3. Add Lemon Flavor: Stir in the lemon juice and zest until incorporated.

Assemble the Cookies:

1. Spread Filling: Once the cookies have cooled completely, spread a dollop of cheesecake filling on top of each cookie.
2. Chill and Serve: Chill the cookies in the refrigerator for at least 30 minutes before serving.

Enjoy these delightful Lemon Coconut Cheesecake Cookies!