Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup cream cheese, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest (about 1 large lemon)
- 2 tablespoons lemon juice
- 1 cup shredded coconut
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Feel free to swap out the granulated sugar for coconut sugar for a hint of caramel flavor, or use lime zest and juice for a tangy twist.
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. The smell of these cookies baking will transport you back to my grandmother’s kitchen, where warmth and love were always in the air.
- In a large bowl, cream together the butter, cream cheese, and sugar until light and fluffy, about 3-4 minutes. This step is crucial for achieving the perfect texture.
- Beat in the egg, vanilla extract, lemon zest, and lemon juice until well combined. I like to close my eyes and inhale the citrusy aroma—it always reminds me of sunny days in Asheville.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture and mix until just combined.
- Fold in the shredded coconut, ensuring it’s evenly distributed throughout the dough.
- Using a cookie scoop or tablespoon, drop rounds of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 12-15 minutes or until the edges are lightly golden. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International