Coconut Cheesecake Thumbprints

Recipe from Food Network Magazine Dec 2022 here

For the Cookies: 

1 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 stick unsalted butter, at room temperature
4 ounces cream cheese, at room temperature
1 cup granulated sugar
1 teaspoon finely grated lime zest
1 large egg yolk
1 teaspoon pure vanilla extract
1 teaspoon coconut extract
3/4 cup sweetened shredded coconut
 

For the Filling:
2 ounces cream cheese, at room temperature
2 tablespoons sour cream
1/2 cup confectioners’ sugar
1/2 teaspoon pure vanilla extract
1/4 teaspoon coconut extract

Make the cookies: Whisk the flour, baking powder and salt in a medium bowl. Beat the butter, cream cheese, granulated sugar and lime zest in a large bowl with a mixer on medium-high speed until fluffy and smooth, 2 to 3 minutes. Add the egg yolk and both extracts and mix until combined. Reduce the speed to low. Beat in the flour mixture in 2 batches until just combined. Chill until firm, about 1 hour.
 

Meanwhile, make the filling: Whisk the cream cheese, sour cream, confectioners’ sugar and both extracts in a medium bowl until smooth (the mixture will be stiff but will loosen as you whisk).
 

Position racks in the upper and lower thirds of the oven; preheat to 350˚ F. Line 2 baking sheets with parchment paper. Place the shredded coconut in a small bowl, breaking up any large clumps. Scoop heaping tablespoons of dough about 1 1/2 inches apart onto the baking sheets. Roll each into a ball and dip the top half in the coconut to generously coat. Make a deep indentation in the center of each ball using a 1/2 teaspoon measuring spoon. Fill with the cream cheese filling.
 

Bake, rotating and switching the pans halfway through, until the cookies are golden on the bottom and some coconut has browned on top, 14 to 16 minutes. Let cool 2 minutes on the pans, then transfer the cookies to a rack to cool completely.