Zesty Lemon Coconut Cheesecake Cookies

Serve these cookies once they’ve cooled completely for the best texture.

Store them in an airtight container at room temperature for up to 4 days.

For longer storage, you can freeze them for up to 2 months. Thaw at room temperature before serving.

Variations:
Lemon Glaze: Drizzle with a simple glaze made from powdered sugar and lemon juice for extra tang.

Coconut Upgrade: Toast the shredded coconut before adding for a nutty and aromatic flavor.

White Chocolate Chips: Mix in 1/2 cup of white chocolate chips for a sweeter, creamier variation.

Extra Zesty: Increase the lemon zest to 1 1/2 teaspoons if you love a stronger lemon flavor.

FAQ:
Q: Can I make these cookies ahead of time?
A: Yes, they store well for several days and even freeze beautifully for longer storage.

Q: Can I skip the coconut?
A: Definitely. You can leave out the coconut for a pure lemon cheesecake flavor.

Q: Can I use bottled lemon juice instead of zest?
A: Fresh lemon zest is best, but you can add 1-2 teaspoons of bottled lemon juice if needed. However, zest gives a more intense lemon flavor.

Ready for me to do the next one whenever you are! Just drop your next recipe when you’re ready. 😊