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
Units
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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.