Ingredients
Scale
- 1/2 cup (1 stick) unsalted butter, softened
- 4 oz cream cheese, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon fresh lemon zest (about 1 lemon)
- 1 tablespoon fresh lemon juice
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup sweetened shredded coconut (toasted if you prefer a deeper flavor)
Substitution suggestions: If you want to lighten the sweetness, reduce the sugar to 1/2 cup. For a dairy-free twist, substitute the cream cheese and butter with coconut cream and vegan butter, though the texture will be slightly different. Unsweetened shredded coconut works well too, just keep in mind it’ll cut down on the sweetness and chewiness.
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. This step always reminds me of standing on a stool in my grandma’s kitchen, eagerly waiting to help prepare her famous cookies—getting the prep right makes all the difference.
- In a large bowl, beat together the softened butter, cream cheese, and sugar until the mixture is light, fluffy, and pale in color. This usually takes about 3-4 minutes with a hand mixer or stand mixer. I find this step crucial for that tender, melt-in-your-mouth texture.
- Add in the egg, vanilla extract, lemon zest, and lemon juice. Mix until just combined, making sure not to overbeat. The fresh lemon zest is where that bright, sunny flavor lives, so don’t skip this!
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet, mixing just until everything is combined—overmixing will make the cookies tough, and we want soft and tender every time.
- Fold in the shredded coconut gently but thoroughly. If you have a moment, toasting the coconut beforehand brings out an amazing nutty flavor that really elevates these cookies.
- Using a tablespoon or cookie scoop, drop rounded balls of dough about 2 inches apart on your prepared baking sheets. I usually get about 24 cookies from this recipe. The dough is a bit soft, so it helps to chill it briefly if it feels too sticky.
- Bake for 12-14 minutes, until the edges are just golden and the centers look set but still soft. The smell of lemon and coconut wafting through the kitchen at this point always makes me pause and appreciate how food can bring warmth and calm amidst the chaos of family life.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This resting time helps them firm up just enough while keeping that soft, luscious texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International