Description
A bright bite of sunshine lemon coconut cheesecake cookies.
Ingrédients
L'échelle
- 1 cup all-purpose flour
- 1/2 cup unsweetened shredded coconut
- 1/2 cup cream cheese, softened
- 1/2 cup granulated sugar
- 1/4 cup butter, softened
- 1 egg
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, cream together the cream cheese, butter, and sugar.
- Add the egg, lemon juice, lemon zest, and vanilla extract. Mix well.
- In a separate bowl, mix together the flour, shredded coconut, baking powder, and salt.
- Gradually combine the dry ingredients with the wet mixture.
- Drop spoonfuls of dough onto a baking sheet.
- Bake for 12-15 minutes or until the edges are golden.
- Let cool before serving.
Notes
- Store in an airtight container.
- Best enjoyed fresh.
- Can be frozen for later use.
- Temps De Préparation: 15 minutes
- Temps De Cuisson: 15 minutes
- Catégorie: Dessert
- Méthode: Baking
- Cuisine: American
La Nutrition
- Taille D'Une Portion: 1 cookie
- Calories: 150
- Sucre: 10g
- De Sodium: 50mg
- La graisse: 7g
- Graisses Saturées: 4g
- Les Graisses Insaturées: 2g
- Les Gras Trans: 0g
- Les hydrates de carbone: 20g
- La fibre: 1g
- La protéine: 2g
- Le taux de cholestérol: 20mg
Mots-clés: lemon coconut cheesecake cookies