Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup unsweetened shredded coconut
- 1/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/4 cup cream cheese, softened
- 1 large egg
- 1 tablespoon lemon zest (freshly grated)
- 1 tablespoon lemon juice (freshly squeezed)
- 1 teaspoon vanilla extract
- Optional: extra coconut for topping
Instructions
- Combine flour, coconut, baking soda, and salt in a medium bowl.
- Cream butter, cream cheese, granulated sugar, and brown sugar in a large bowl until fluffy.
- Add egg, lemon zest, lemon juice, and vanilla to the creamed mixture; mix well.
- Gradually mix in dry ingredients until just combined.
- Chill the dough covered for at least 30 minutes.
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Drop rounded tablespoons of dough onto the prepared sheet.
- Bake for 10-12 minutes until edges are golden.
- Cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
- Chilling the dough is crucial for cookie shape.
- For extra coconut flavor, top with additional shredded coconut before baking.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian