📝 Instructions
Step 1: Make the Cheesecake Filling
1️⃣ In a small bowl, mix cream cheese, powdered sugar, and vanilla extract until smooth.
2️⃣ Scoop ½ teaspoon portions onto a plate and freeze for 15 minutes (this makes stuffing the cookies easier).
Step 2: Make the Lemon Coconut Dough
1️⃣ In a medium bowl, whisk together flour, baking powder, and salt.
2️⃣ In a large bowl, beat butter and granulated sugar until light and fluffy (about 2 minutes).
3️⃣ Mix in the egg, lemon juice, lemon zest, and vanilla until combined.
4️⃣ Gradually add the dry ingredients, then fold in the shredded coconut.
Step 3: Assemble the Cookies
1️⃣ Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2️⃣ Take a tablespoon of dough, flatten it in your palm, and place a frozen cheesecake filling piece in the center.
3️⃣ Wrap the dough around the filling, rolling into a ball.
4️⃣ Roll each dough ball in powdered sugar for a crinkly effect.
Step 4: Bake
1️⃣ Place cookies on the prepared baking sheet, spacing them 2 inches apart.
2️⃣ Bake for 10-12 minutes, until the edges are set but the centers remain soft.
3️⃣ Let cool on the pan for 5 minutes, then transfer to a rack.
🍽️ How to Serve & Store
✔ Best served slightly warm to enjoy the gooey cheesecake center!
✔ Store in an airtight container for up to 5 days.
✔ Freeze dough balls (before baking) for up to 3 months—just bake straight from frozen!
💡 Pro Tips & Variations
✔ Extra coconut flavor? Toast the shredded coconut before mixing it in.
✔ Want a stronger lemon kick? Add ½ tsp lemon extract to the dough.
✔ Prefer a crunch? Add ¼ cup chopped almonds or macadamia nuts.
🇭🇺 Enjoy These Dreamy Lemon Coconut Cheesecake Cookies! 🍋🥥🍪
These cookies are light, creamy, and irresistibly citrusy, with a delightful cheesecake surprise inside! 😍 Would you like more Hungarian-inspired cookie ideas? Let me know! 😊