Lemon Coconut Cheesecake Cookies

These Lemon Coconut Cheesecake Cookies blend creamy cheesecake, zesty lemon, and tropical coconut into a soft, chewy delight. Perfect for gatherings or a sweet indulgence, these cookies offer a unique combination of flavors that are sure to impress.

Why You’ll Love This Recipe

I love this recipe because it takes the best elements of cheesecake and transforms them into a handheld treat. The bright lemon flavor pairs beautifully with the rich, creamy filling, while the shredded coconut adds a delightful texture and tropical flair. These cookies are as elegant as they are delicious, making them a hit at any occasion.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cookie Dough:

1 1/2 cups all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup unsalted butter, softened

1 cup granulated sugar

1 large egg

8 oz cream cheese, softened

1 teaspoon vanilla extract

1 tablespoon lemon zest (from about 1 lemon)

2 tablespoons lemon juice

1/2 cup sweetened shredded coconut

For the Cheesecake Filling:

8 oz cream cheese, softened

1/4 cup powdered sugar

1/2 teaspoon vanilla extract

2 tablespoons sour cream

For Topping:

1/4 cup sweetened shredded coconut

Directions

Prepare the Cookie Dough:

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a medium bowl, whisk together flour, baking soda, and salt. Set aside.

In a large bowl, beat softened butter and cream cheese until smooth and creamy, about 2-3 minutes. Add sugar and beat until light and fluffy.

Beat in egg, vanilla extract, lemon zest, and lemon juice until combined.

Gradually mix in the dry ingredients until just combined, then stir in shredded coconut.

Scoop the dough into balls using a tablespoon or cookie scoop. Place them on the baking sheet about 2 inches apart.

Prepare the Cheesecake Filling:

In a small bowl, beat cream cheese, powdered sugar, vanilla extract, and sour cream until smooth.

Make an indentation in each cookie dough ball with your finger or a spoon, and fill with about 1 teaspoon of the cheesecake mixture.

Bake and Finish:

Bake cookies in the preheated oven for 10-12 minutes until edges are golden and centers are set.

Immediately sprinkle shredded coconut on top of each cookie after removing them from the oven.

Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Servings and Timing

Servings: Approximately 24 cookies

Prep Time: 15 minutes

Cook Time: 12 minutes

Total Time: 27 minutes

Variations

Lime Twist: Substitute lime zest and juice for the lemon to create a lime-coconut variation.

Chocolate Drizzle: Add a drizzle of melted white or dark chocolate on top of the cookies for a decadent touch.

Gluten-Free Option: Replace all-purpose flour with a gluten-free baking mix.

Extra Coconut Flavor: Use coconut extract in place of vanilla extract in the dough or filling.

Storage/Reheating

Store the cookies in an airtight container in the refrigerator for up to 5 days. For best results, serve them chilled or let them sit at room temperature for a few minutes before enjoying. Freezing is also an option; place cookies in a freezer-safe container for up to 2 months, and thaw in the fridge before serving.

Related Recipes:

• Easy Lemon Cream Pie

FAQs

How do I prevent the cheesecake filling from leaking out during baking?

Make sure the indentation in the cookie dough is deep enough to hold the filling securely and avoid overfilling.

Can I make the dough ahead of time?

Yes, the dough can be prepared and refrigerated for up to 24 hours. Let it sit at room temperature for a few minutes before shaping and baking.

Can I use unsweetened shredded coconut?

Yes, but the cookies will be less sweet. Consider adding a bit more sugar to balance the flavors.

Do I need to toast the coconut before sprinkling it on top?

Toasting is optional but can add a deeper nutty flavor and a crisp texture to the topping.

Can I double the recipe?

Absolutely! This recipe scales well, making it ideal for larger gatherings or meal prep.

Conclusion

Lemon Coconut Cheesecake Cookies are the ultimate fusion of tangy, creamy, and tropical flavors. They’re easy to make and versatile enough for any occasion, from family get-togethers to holiday celebrations. Whether you enjoy them fresh or chilled, these cookies are sure to become a new favorite in your dessert repertoire.

---

📖 Recipe:

Print