Lemon Coconut Cheesecake Cookies | 1h 44m

Instructions:

1. In a large mixing bowl, using a stand mixer with a paddle attachment or an electric hand mixer, cream together the softened unsalted butter, 8 oz softened cream cheese (for the cookie base), and 1 cup granulated sugar (for the cookie base) until the mixture is light and fluffy. Beat in the large egg yolk, 2 tsp fresh lemon zest, vanilla extract, and salt until well combined. In a separate bowl, whisk together the all-purpose flour and baking powder. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined and a soft dough forms.
2. Cover the cookie dough tightly with plastic wrap and refrigerate for at least 1 hour (or up to 4 hours). Chilling the dough is crucial for preventing excessive spreading during baking and enhancing flavor.
3. While the dough is chilling, prepare the tangy cheesecake swirl. In a medium mixing bowl, beat 4 oz softened cream cheese (for the swirl) with 1/4 cup granulated sugar (for the swirl), 1 tbsp fresh lemon juice, and 0.5 tsp fresh lemon zest until the mixture is smooth and creamy. Gently fold in the large egg white and 1/4 cup lightly toasted unsweetened shredded coconut (for the swirl) until just combined. Set aside.
4. Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper. Scoop about 1.5 tablespoons of the chilled cookie dough for each cookie and roll it into a smooth ball. Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart.
5. Using your thumb or the back of a small spoon, create a shallow indentation in the center of each cookie dough ball. Carefully spoon about 1 teaspoon of the prepared cheesecake swirl mixture into each indentation. Sprinkle the remaining 1/2 cup lightly toasted unsweetened shredded coconut (for the topping) evenly over the tops of the cookies.
6. Bake for 12-15 minutes, or until the edges of the cookies are lightly golden brown and the cheesecake swirl is set. The centers may still appear slightly soft but will firm up as they cool.
7. Allow the cookies to cool on the baking sheets for 5 minutes before carefully transferring them to a wire rack to cool completely. These cookies are best enjoyed at room temperature or slightly chilled.