Lemon Coconut Cheesecake Cookies

1. • Ingredients:
     • 1 1/2 cups all-purpose flour
     • 1/2 tsp baking powder
     • 1/4 tsp salt
     • 1/2 cup unsalted butter, softened
     • 1/2 cup cream cheese, softened
     • 3/4 cup granulated sugar
     • 1 large egg
     • 1 tsp vanilla extract
     • 1 tbsp lemon zest
     • 1 tbsp fresh lemon juice
     • 1 cup sweetened shredded coconut
   • Directions:
     1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
     2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
     3. In a large mixing bowl, cream butter, cream cheese, and sugar until light and fluffy.
     4. Beat in the egg, vanilla extract, lemon zest, and lemon juice until well combined.
     5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
     6. Fold in shredded coconut until evenly distributed.
     7. Drop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
     8. Bake for 10-12 minutes, or until edges are lightly golden.
     9. Allow cookies to cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
   • Prep Time: 15 minutes | Cooking Time: 12 minutes | Total Time: 27 minutes
   • Kcal: 125 kcal per cookie | Servings: 24 cookies

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