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Easy Lemon Coconut Cheesecake Cookies

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  • Author: clara
  • 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

Units Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.