Lemon, Coconut, White Chocolate and Cheese Cookies by @aliterdulcia

1h10

12 servings

🧈

110 g

Butter

🧀

260 g

Cream cheese

🍬

200 g

Sugar

🥚

1 egg

Egg

🍦

5 ml

Vanilla

🍋

210 ml

Lemon juice

🍋

9 g

Lemon zest

🥥

120 g

Coconut

🌾

230 g

Flour

🫙

2.3 g

Baking soda

🫙

2.3 g

Baking powder

🍫

100 g

White chocolate chips

🍬

40 g

Icing sugar

🍋

Lemon curd

  1. Preheat

    Preheat the oven to 180°C / 350°F and line two baking sheets with parchment paper.

  2. Beat
    • Unsalted butter
    • Cream cheese
    • Granulated sugar

    Beat the 110 g unsalted butter, 60 g cream cheese, 200 g granulated sugar, egg, vanilla extract, 15 ml lemon juice, and 6 g lemon zest until smooth.

  3. Add
    • Wheat flour
    • Coconut

    Add the 225 g wheat flour, baking soda, baking powder, and 75 g shredded coconut.

  4. Fold
    • White chocolate chips

    Fold in the 100 g white chocolate chips and mix only until the dough is combined.

  5. Chill

    Chill the cookie dough for 30 minutes.

  6. Beat
    • Cream cheese
    • Icing sugar
    • Lemon juice

    Beat 100 g cream cheese with 40 g icing sugar, 15 ml lemon juice, and 3 g lemon zest until creamy.

  7. Transfer
    • Cream cheese

    Transfer the cream cheese filling to a piping bag.

  8. Scoop

    Scoop the chilled dough into 24 equal portions and flatten each portion slightly on the lined baking sheets.

  9. Pipe

    Pipe a small amount of filling onto 12 dough portions and cover each with a remaining dough portion.

  10. Bake

    Seal the cookie edges and bake for about 20 minutes until lightly golden.

  11. Cool
    • Lemon curd

    Cool the cookies on a cooling rack and spread 180 g lemon curd over their tops.

  12. Sprinkle
    • Shredded coconut

    Sprinkle the cookies with the remaining 40 g shredded coconut and serve warm if desired.

Lemon, Coconut, White Chocolate and Cheese Cookies by @aliterdulcia

1h10

12 servings

🧈

110 g

Butter

🧀

260 g

Cream cheese

🍬

200 g

Sugar

🥚

1 egg

Egg

🍦

5 ml

Vanilla

🍋

210 ml

Lemon juice

🍋

9 g

Lemon zest

🥥

120 g

Coconut

🌾

230 g

Flour

🫙

2.3 g

Baking soda

🫙

2.3 g

Baking powder

🍫

100 g

White chocolate chips

🍬

40 g

Icing sugar

🍋

Lemon curd

Preparation Steps

  1. Step 1/12

    Preheat the oven to 180°C / 350°F and line two baking sheets with parchment paper.

    🍳Baking sheet
    📜Parchment paper

  2. Step 2/12

    Beat the 110 g unsalted butter, 60 g cream cheese, 200 g granulated sugar, egg, vanilla extract, 15 ml lemon juice, and 6 g lemon zest until smooth.

    🧈Unsalted butter
    🧀Cream cheese
    🍬Granulated sugar
    🥚Egg
    🍦Vanilla extract
    🍋Lemon juice
    🍋Lemon zest
    🥣Mixing bowl
    ⚙️Electric hand mixer
    🍋Citrus zester

  3. Step 3/12

    Add the 225 g wheat flour, baking soda, baking powder, and 75 g shredded coconut.

    🌾Wheat flour
    🫙Baking soda
    🫙Baking powder
    🥥Shredded coconut
    🥣Mixing bowl
    🥄Spatula

  4. Step 4/12

    Fold in the 100 g white chocolate chips and mix only until the dough is combined.

    🍫White chocolate chips
    🥣Mixing bowl
    🥄Spatula

  5. Step 5/12

    Chill the cookie dough for 30 minutes.

    🥣Mixing bowl

  6. Step 6/12

    Beat 100 g cream cheese with 40 g icing sugar, 15 ml lemon juice, and 3 g lemon zest until creamy.

    🧀Cream cheese
    🍬Icing sugar
    🍋Lemon juice
    🍋Lemon zest
    🥣Mixing bowl
    ⚙️Electric hand mixer
    🍋Citrus zester

  7. Step 7/12

    Transfer the cream cheese filling to a piping bag.

    🫙Piping bag
    🥄Spatula

  8. Step 8/12

    Scoop the chilled dough into 24 equal portions and flatten each portion slightly on the lined baking sheets.

    🍳Baking sheet
    📜Parchment paper

  9. Step 9/12

    Pipe a small amount of filling onto 12 dough portions and cover each with a remaining dough portion.

    🫙Piping bag
    🍳Baking sheet

  10. Step 10/12

    Seal the cookie edges and bake for about 20 minutes until lightly golden.

    🍳Baking sheet

  11. Step 11/12

    Cool the cookies on a cooling rack and spread 180 g lemon curd over their tops.

    🍋Lemon curd
    ✨Cooling rack
    🥄Spatula

  12. Step 12/12

    Sprinkle the cookies with the remaining 40 g shredded coconut and serve warm if desired.

    🥥Shredded coconut
    ✨Cooling rack

Composition

Ingredients

Types

Dairy, Eggs, Fruits, Fruit products, Leavening agents, Chocolate

Ingredients

Butter, Cream cheese, Sugar, Egg, Vanilla, Lemon juice, Lemon zest, Coconut, Flour, Baking soda, Baking powder, White chocolate chips, Icing sugar, Lemon curd

Notes

Butter (softened (room temperature)), Cream cheese (for the dough), Sugar (for the dough), Vanilla (to taste), Lemon juice (for the dough, for the filling), Lemon zest (zest of one lemon, for the dough, zest of half a lemon, for the filling), Coconut (for the dough, shredded, to taste, for the topping), White chocolate chips (amount not given), Icing sugar (for the filling)

Allergens

Milk, Egg, Soy

Dietetics

Dietary regimen

Vegetarian

Calories

397 kcal

Macro nutrients

Protein: 4.5g, Carbohydrates: 52g, Fat: 20g, Fiber: 2g, Sugars: 36g, Saturated fat: 13g

Nutritional Information

Minerals

Calcium: 78mg, Iron: 1.4mg, Potassium: 128mg

Vitamins

Vitamin A: 155µg, Vitamin C: 3mg, Vitamin D: 0.5µg

Preparation

Time Information

Preparation

50 minutes

Cooking

20 minutes

Overall

1 hour 10 minutes

Difficulty

Level

Medium (2/4)

Steps

12 steps

Equipments

Utensils

Mixing bowl, Electric hand mixer, Spatula, Measuring spoons, Citrus zester, Piping bag, Baking sheet, Parchment paper, Cooling rack

Appliances

Oven, Refrigerator

Type

Type

Type Of Dish

Dessert, Snack

Occasions

Tea time, Party, Holiday, Breakfast

Origin

Source

Platform

instagram

Original Creator

@aliterdulcia

Origin

Cuisine

Spanish

Geographic

Spain, Europe

Various

Aspect

Texture

Soft, Creamy, Chewy, Tender

Flavors

Sweet, Tangy, Citrusy, Coconutty, Vanilla, White chocolate

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 days (Store in an airtight container in a cool, dry place.,Do not leave in direct sunlight.), fridge : 5 days (Store in an airtight container.,Bring to room temperature or warm gently before serving.), freezer : 2 months (Freeze in an airtight container with parchment between layers.,Thaw in the refrigerator before serving.)