Ingredients:

  • 0.5 cup unsalted butter, softened
  • 0.5 cup coconut sugar
  • 1 large egg, room temperature
  • 1 tsp vanilla bean paste
  • 1.5 cups all-purpose flour
  • 1 tbsp fresh lemon zest
  • 0.5 tsp baking soda
  • 0.25 tsp salt
  • 4 oz Neufchâtel cream cheese, chilled
  • 2 tbsp honey
  • 0.5 tsp lemon extract
  • 1 cup unsweetened shredded coconut

Instructions:

  1. In a small bowl, whip the chilled Neufchâtel cream cheese, honey, and lemon extract until smooth.
  2. Drop small teaspoons of the mixture onto a parchment-lined plate and freeze for 20 minutes to firm up.
  3. In a large bowl, cream the softened butter and coconut sugar until light and fluffy. Beat in the egg and vanilla bean paste.
  4. Whisk together flour, lemon zest, baking soda, and salt. Gradually mix the dry ingredients into the butter mixture to form the dough.
  5. Preheat oven to 350°F (175°C). Take a portion of dough, flatten it, place a frozen cheesecake core in the center, and roll into a ball.
  6. Roll each cookie ball in the unsweetened shredded coconut until fully coated.
  7. Place cookies on a parchment-lined baking sheet and bake for 12 minutes or until edges are golden.