Recipe: Cream Cheese Lemon Coconut Cookies

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 4 oz full fat cream cheese, room temperature
 ½ cup unsalted butter, room temperature
 1 cup granulated sugar
 1 large egg
 1 tsp pure vanilla extract
 2 tbsp freshly squeezed lemon juice, plus zest from 1 lemon (about 1 tbsp)
 1 tbsp cornstarch
 1 tsp baking powder
 1 tsp Kosher salt
 2 ½ cups unbleached all-purpose flour
 ½ cup sweetened shredded coconut



In the bowl of a stand mixer fitted with the paddle attachment, cream together the cream cheese and butter until smooth. Add in the sugar and mix on medium speed for 5 minutes until fluffy and lighter in color.


Mix in the egg, vanilla, zest, lemon juice, cornstarch, baking soda and salt. Mix for one minute until well combined, scarping down the bowl as needed. Mix in the coconut.


Turn the mixer to low and mix in the flour until just combined.


Cover the dough with plastic wrap and refrigerate for at least 2 hours or overnight.


Preheat the oven to 350˚ Fahrenheit with the racks in the middle.


Remove the dough from the refrigerator and place scoop 2 inches pieces of dough, rolling them into balls. Place onto the baking sheet 2 inches apart. Bake for 8-10 minuets or until the edges are lightly brown. Do not over bake.


Remove from the oven and let cool a few minutes before transferring to cooling racks to cool completely.

Recipe: Cream Cheese Lemon Coconut Cookies

~ Marla Meridith

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