Go Back
+ servings
Print
Meyer Lemon Coconut Cookies

Cheesecake Coconut Cookies

Meyer Lemon Cheesecake Coconut Cookies are decadent and elegant, taste delicious and are loaded with white chocolate chunks.

Course Dessert
Cuisine American
Keyword Cheesecake Coconut Cookies
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings 14 servings
Calories 459 kcal
Author Catalina Castravet

Ingredients

  • 2 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 8 tablespoons unsalted butter softened
  • 1 1/4 cups granulated sugar
  • 8 ounces cream cheese cold and cut into cubes
  • 1 large egg yolk
  • juice of one Meyer lemon
  • zest from one Meyer lemon
  • 1 cup white chocolate chunks
  • white chocolate glaze
  • 8 ounces white chocolate chunks
  • 2 cups large coconut flakes unsweetened

Instructions

  1. Preheat oven to 350 degrees F.
  2. In a small bowl, whisk together flour, baking soda and salt. Set aside.
  3. In the bowl of an electric mixer, beat together butter and sugar until fluffy, about 5 minutes. Add in the cream cheese and beat until combined, beat in the egg yolk, lemon zest and lemon juice. With the mixer on low speed, beat in the dry ingredients until combined. With a spatula to stir in the chocolate chunks.
  4. Refrigerate the dough for 15 minutes, using an ice cream scoop, scoop round equal balls on a non stick baking sheet, 3 inches apart. Approximately 12 balls. Bake for 17 minutes, or until the cookies are set. Let cool completely before covering with glaze.
  5. On a nonstick baking sheet distribute the coconut flakes and bake for 3-4 minutes, until edges start to look golden brown. Remove from the oven and set aside.
  6. Let cookies cool completely before drizzling with white chocolate.
  7. Bring a medium saucepan half filled with water to a boil. Place white chocolate in a medium bowl set over the saucepan of simmering water, let it melt, stirring just a few times. Make sure the bowl doesn't touch the boiling water, to avoid overheating. Remove bowl from heat, using a spoon, pour the white chocolate over the cookies and top with a generous amount of toasted coconut flakes.
Nutrition Facts
Cheesecake Coconut Cookies
Amount Per Serving
Calories 459 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 18g113%
Cholesterol 45mg15%
Sodium 246mg11%
Potassium 231mg7%
Carbohydrates 51g17%
Fiber 3g13%
Sugar 36g40%
Protein 5g10%
Vitamin A 350IU7%
Vitamin C 0.3mg0%
Calcium 111mg11%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.