Description
These Lemon Coconut Cheesecake Cookies are a heavenly combination of tangy lemon, creamy cheesecake filling, and sweet coconut. Soft, chewy, and bursting with tropical flavor, they’re perfect for any occasion!
Ingredients
Units
Scale
For the cheesecake filling:
- 1 pack (225 g / 8 oz) cream cheese, softened
- 1/4 cup (50 g) granulated sugar
- 1/2 teaspoon vanilla extract
For the cookie dough:
- 1 cup (230 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 1/2 cup (100 g) brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 2 1/2 cups (315 g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (75 g) shredded sweetened coconut
Instructions
Step 1: Prepare the cheesecake filling
- In a medium bowl, beat the cream cheese, sugar, and vanilla extract until smooth and creamy.
- Scoop teaspoon-sized portions onto a parchment-lined baking sheet. Freeze for at least 30 minutes or until firm.
Step 2: Make the cookie dough
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs, one at a time, followed by the vanilla extract, lemon zest, and lemon juice.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the shredded coconut.
Step 3: Assemble the cookies
- Scoop 2-tablespoon portions of cookie dough and flatten each portion into a disk.
- Place a frozen cheesecake filling portion in the center of each disk and wrap the cookie dough around it, sealing the edges completely.
- Roll into a smooth ball and place on the prepared baking sheets, spacing cookies about 2 inches apart.
Step 4: Bake the cookies
- Bake for 12-14 minutes, or until the edges are lightly golden and the tops are just set.
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Step 5: Serve
Serve these cookies at room temperature or slightly chilled for an extra cheesecake-like texture!
Notes
- Storage: Store cookies in an airtight container in the refrigerator for up to 5 days.
- Freezing: Unbaked stuffed cookie dough balls can be frozen for up to 3 months. Bake directly from frozen, adding 1-2 minutes to the bake time.
- Customizations: Add white chocolate chips or toasted coconut for additional flavor and texture.