Lemon Coconut Cheesecake Cookies are a delightful blend of zesty lemon, sweet coconut, and creamy cheesecake flavors wrapped into a soft and chewy cookie. These cookies are perfect for any occasion, from a tea party to a casual snack, and their bright flavors are sure to impress everyone.
Why You’ll Love This Recipe
- Combines tangy lemon and tropical coconut for a unique flavor profile.
- The cheesecake filling adds a creamy surprise in every bite.
- Soft, chewy, and irresistibly delicious.
- Perfect for sharing at gatherings or as a gift.
- Simple to make with pantry-friendly ingredients.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- All-purpose flour
- Baking powder
- Salt
- Unsalted butter, softened
- Cream cheese, softened
- Granulated sugar
- Brown sugar
- Egg
- Lemon juice and zest
- Vanilla extract
- Shredded sweetened coconut
Directions
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream the softened butter, cream cheese, and both sugars until light and fluffy.
- Mix in the egg, lemon juice, lemon zest, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined.
- Fold in the shredded coconut, ensuring it’s evenly distributed.
- Scoop tablespoon-sized portions of dough and place them onto the prepared baking sheets, spacing them 2 inches apart.
- Bake for 10-12 minutes or until the edges are lightly golden.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Servings and Timing
- Servings: About 24 cookies
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
Variations
- Gluten-Free: Use a gluten-free flour blend.
- Add White Chocolate Chips: Enhance the flavor with some white chocolate chips.
- Lime Twist: Swap the lemon for lime juice and zest for a different citrus flavor.
- Toasted Coconut: Toast the coconut beforehand for a deeper, nuttier flavor.
Storage/Reheating
- Room Temperature: Store cookies in an airtight container for up to 4 days.
- Refrigerator: Keep in the fridge for up to a week.
- Freezer: Store in a freezer-safe container for up to 3 months. Thaw at room temperature before serving.
- Reheating: If needed, warm the cookies in a microwave for 10-15 seconds to restore their softness.
FAQs
What makes these cookies soft and chewy?
The combination of cream cheese and butter in the dough helps keep the cookies soft and chewy.
Can I use unsweetened coconut?
Yes, but the flavor will be less sweet. You may want to add a little extra sugar to balance it out.
Can I make these cookies ahead of time?
Absolutely! You can refrigerate the dough for up to 24 hours or freeze it for longer storage.
How do I prevent my cookies from spreading too much?
Make sure your butter and cream cheese are softened but not melted, and chill the dough if it feels too soft.
Can I substitute the lemon for another flavor?
Yes, you can use lime, orange, or even almond extract for a new twist.
Are these cookies suitable for a dairy-free diet?
You would need to use dairy-free substitutes for the butter and cream cheese.
Can I add nuts to the recipe?
Yes, chopped almonds or macadamia nuts would pair wonderfully with the lemon and coconut flavors.
What type of coconut works best?
Shredded sweetened coconut is ideal, but you can use unsweetened if preferred.
Do these cookies need to be chilled before baking?
It’s not mandatory, but chilling the dough for 30 minutes can help the cookies hold their shape better.
Can I make them without a mixer?
Yes, just ensure you cream the butter, cream cheese, and sugars well using a whisk or wooden spoon.
Conclusion
Lemon Coconut Cheesecake Cookies are a must-try for anyone who loves a blend of creamy, tangy, and sweet flavors in a soft, chewy cookie. Whether you’re baking for a party or indulging yourself, these cookies are sure to brighten your day. Give this recipe a try and let the vibrant lemon and coconut flavors transport you to a tropical paradise!
PrintLemon Coconut Cheesecake Cookies
These Lemon Coconut Cheesecake Cookies are a delightful fusion of tangy lemon, creamy cheesecake, and sweet coconut. With their soft, chewy texture and burst of refreshing citrus, these cookies are perfect for any occasion, from tea parties to festive gatherings. They’re easy to make and sure to impress!
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 2 minutes
- Yield: 18 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- Cookies:
- 1 ½ cups all-purpose flour
- ½ tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- Zest of 1 large lemon
- 2 tbsp fresh lemon juice
- ½ cup shredded sweetened coconut
- Cheesecake Filling:
- 4 oz cream cheese, softened
- ¼ cup powdered sugar
- ½ tsp vanilla extract
- Topping:
- ½ cup shredded sweetened coconut, toasted (optional)
Instructions
- Prepare the Cheesecake Filling:
- In a small bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth.
- Scoop small spoonfuls onto a parchment-lined baking sheet and freeze for 30 minutes.
- Make the Cookie Dough:
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
- In a large mixing bowl, beat the butter and sugar until light and fluffy.
- Add the egg, vanilla extract, lemon zest, and lemon juice, and mix until well combined.
- Gradually mix in the dry ingredients until just combined. Fold in the shredded coconut.
- Assemble the Cookies:
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Scoop 1 ½ tablespoons of cookie dough and flatten it slightly in your hand. Place a frozen cheesecake filling ball in the center, then wrap the dough around it, sealing the edges.
- Place the dough balls on the baking sheet, spacing them about 2 inches apart.
- Bake the Cookies:
- Bake for 10–12 minutes, or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Add the Topping (Optional):
- If desired, sprinkle toasted coconut on top of the cookies before serving.
Notes
- To toast coconut, spread it on a baking sheet and bake at 350°F (175°C) for 5–7 minutes, stirring occasionally, until golden.
- Store cookies in an airtight container in the refrigerator for up to 5 days.