Easy Lemon Coconut Cheesecake Cookies combine the zesty brightness of lemon, the tropical touch of coconut, and the creamy richness of cheesecake into a delightful cookie. With a soft, chewy texture and irresistible flavor, these cookies are perfect for any occasion, from afternoon tea to holiday parties.
Why You’ll Love This Recipe
- Bursting with Flavor: Lemon and coconut pair beautifully for a fresh, tropical taste.
- Creamy Cheesecake Texture: Soft and rich with a hint of tanginess.
- Easy to Make: Simple ingredients and steps make this a no-fuss recipe.
- Perfect for Sharing: Great for bake sales, potlucks, or gifting.
- Customizable: Add your own twist with extra toppings or fillings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- All-purpose flour
- Baking powder
- Salt
- Cream cheese, softened
- Unsalted butter, softened
- Granulated sugar
- Brown sugar
- Egg
- Lemon zest
- Lemon juice (freshly squeezed)
- Shredded coconut
- Vanilla extract
- Optional: Powdered sugar for dusting
Directions
1. Preheat the Oven
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
2. Mix Dry Ingredients
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. Cream Butter, Cream Cheese, and Sugars
- In a large mixing bowl, beat the cream cheese, butter, granulated sugar, and brown sugar until light and fluffy.
4. Add Wet Ingredients
- Mix in the egg, lemon zest, lemon juice, and vanilla extract until well combined.
5. Combine Wet and Dry Ingredients
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the shredded coconut.
6. Scoop and Bake
- Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 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.
7. Optional Finishing Touch
- Dust with powdered sugar for an extra sweet touch before serving.
Servings and Timing
- Servings: Makes approximately 24 cookies
- Preparation Time: 15 minutes
- Baking Time: 10–12 minutes
- Total Time: 25–30 minutes
Variations
- Gluten-Free: Use a gluten-free flour blend to make these cookies gluten-free.
- Extra Coconut Flavor: Add coconut extract for a more pronounced tropical taste.
- Filled Cookies: Add a dollop of lemon curd in the center before baking for a surprise filling.
- Citrus Blend: Mix lemon with lime or orange zest for a citrus medley.
- Chocolate Drizzle: Drizzle melted white or dark chocolate over the cooled cookies.
Storage/Reheating
- Storage: Store cookies in an airtight container at room temperature for up to 4 days or in the refrigerator for up to a week.
- Freezing: Freeze baked cookies in a single layer in a freezer-safe container for up to 3 months. Thaw at room temperature before serving.
FAQs
1. Can I use sweetened shredded coconut?
Yes, sweetened shredded coconut will add extra sweetness to the cookies.
2. Can I substitute the cream cheese?
Mascarpone cheese can be used for a slightly different but equally creamy texture.
3. Do I have to chill the dough?
This dough doesn’t require chilling, but chilling for 30 minutes can make it easier to handle.
4. Can I use bottled lemon juice?
Freshly squeezed lemon juice is recommended for the best flavor, but bottled can work in a pinch.
5. How do I prevent cookies from spreading too much?
Ensure the butter and cream cheese are softened but not melted, and avoid overmixing the dough.
6. Can I make these cookies ahead of time?
Yes, you can prepare the dough and refrigerate it for up to 2 days before baking.
7. Can I add nuts to the recipe?
Absolutely! Chopped macadamia nuts or almonds pair well with the lemon and coconut flavors.
8. Are these cookies soft or crispy?
These cookies are soft and chewy, with a slightly crisp edge.
9. Can I double the recipe?
Yes, this recipe doubles easily for larger batches.
10. Can I add food coloring?
Yes, add a drop of yellow food coloring for a vibrant, lemony appearance.
Conclusion
Easy Lemon Coconut Cheesecake Cookies are a delightful dessert that’s quick to make and even quicker to disappear. With their bright citrus flavor, creamy texture, and tropical coconut touch, they’re sure to become a favorite in your cookie repertoire. Bake a batch today and enjoy the irresistible combination of lemon and coconut in every bite!
Print
Easy Lemon Coconut Cheesecake Cookies
- Prep Time: 20 minutes
- Chill Time: 12 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 2 minutes
- Yield: 18 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Lemon Coconut Cheesecake Cookies are soft, creamy, and bursting with tangy lemon flavor and sweet coconut. With a cheesecake-inspired filling and a chewy coconut exterior, they’re an irresistible treat perfect for any occasion.
Ingredients
For the Cookie Dough:
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
- 1 tablespoon lemon zest
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
For the Cheesecake Filling:
- 4 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
For the Coconut Coating:
- 1 cup sweetened shredded coconut
Instructions
- Prepare the Cheesecake Filling:
- In a small bowl, mix the softened cream cheese, powdered sugar, and vanilla extract until smooth.
- Scoop small teaspoon-sized dollops onto a parchment-lined plate and freeze for 30 minutes, or until firm.
- Make the Cookie Dough:
- In a large mixing bowl, cream together the butter and granulated sugar until light and fluffy (about 2–3 minutes).
- Add the egg, vanilla extract, lemon extract, and lemon zest, mixing until well combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
- Assemble the Cookies:
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Scoop 1 1/2 tablespoons of cookie dough and flatten it slightly. Place a frozen cheesecake filling dollop in the center, then fold the dough around the filling, sealing the edges.
- Roll the sealed dough ball in the shredded coconut to coat completely. Repeat with the remaining dough and filling.
- Bake:
- Arrange the coated cookies on the prepared baking sheet, 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.
- Serve and Store:
- Serve the cookies at room temperature or slightly chilled. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Notes
- For a stronger lemon flavor, increase the lemon zest or add a touch of lemon juice to the dough.
- To toast the coconut for extra flavor, bake it on a sheet at 350°F for 5–7 minutes, stirring occasionally.
- These cookies can be frozen for up to 3 months. Thaw before serving.