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Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 8 oz cream cheese, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest (from about 1 lemon)
- 2 tablespoons lemon juice
- ½ cup sweetened shredded coconut
- 8 oz cream cheese, softened
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract
- 2 tablespoons sour cream
- ¼ cup sweetened shredded coconut
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Whisk together flour, baking soda, and salt in a medium bowl.
- Cream butter and softened cream cheese, then add sugar and beat until fluffy.
- Incorporate egg, vanilla, lemon zest, and lemon juice, mixing until combined.
- Fold in dry ingredients, then add sweetened shredded coconut.
- Scoop dough onto prepared baking sheet.
- Prepare cheesecake filling and fill dough balls.
- Bake for 10 to 12 minutes until edges are golden.
- Sprinkle with coconut after baking and cool on a wire rack.
Notes
Ensure all ingredients are at room temperature for easier mixing.
Chilling the dough can help prevent excessive spreading.
Fresh lemons provide the best flavor for this recipe.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 150
- Sugar: 8
- Sodium: 120
- Fat: 7
- Saturated Fat: 4
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 19
- Fiber: 1
- Protein: 2
- Cholesterol: 30