Ingredients:

  • 4 oz full-fat cream cheese, divided (2 oz for filling, 2 oz for dough)
  • 1/4 cup unsalted butter, softened
  • 1/2 cup plus 2 tablespoons granulated sugar, divided
  • 1/2 large egg (approx. 25g)
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest, divided
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup sweetened shredded coconut
  • 1 teaspoon cornstarch

Instructions:

  1. Prepare the cheesecake filling: Beat 2 oz of softened cream cheese with 2 tablespoons of granulated sugar, the cornstarch, and 1/2 teaspoon of lemon zest until smooth. Scoop 12 small portions (about 1/2 Tbsp each) onto a parchment-lined tray. Freeze for at least 3 hours until completely firm.
  2. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
  3. Prepare the cookie dough: In a large bowl, cream together 1/4 cup softened butter, the remaining 2 oz of cream cheese, and the remaining 1/2 cup granulated sugar until light and fluffy. Beat in the egg and vanilla extract.
  4. Whisk together the all-purpose flour, baking powder, and salt in a separate bowl. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the remaining lemon zest and the sweetened shredded coconut.
  5. Assemble the cookies: Scoop the dough into 12 even portions. Flatten one portion, place a frozen cheesecake filling ball in the center, and carefully wrap the dough completely around the filling, ensuring it is fully sealed. Roll into a smooth ball.
  6. Bake for 12 to 15 minutes, or until the edges are light golden brown and the centers are set. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.