If you’re looking for a delightful treat that perfectly balances zesty lemon, creamy cheesecake, and tropical coconut in each bite, then this Lemon Coconut Cheesecake Cookies Recipe is absolutely your new best friend. These cookies offer a soft, tender crumb with a luscious cheesecake filling that melts in your mouth, while the shredded coconut adds a gentle crunch and island-inspired flair. Whether for a bright afternoon snack or a show-stopping dessert at your next gathering, these cookies are a total crowd-pleaser you’ll want to make again and again.
Ingredients You’ll Need
Gathering these ingredients is straightforward and rewarding because each one plays a crucial role in building the wonderful texture and flavor of these cookies. From the creamy richness of cream cheese to the bright burst of lemon zest, every component works together to create that unforgettable taste.
- All-purpose flour (1 ½ cups): The base that gives your cookies structure and chewiness.
- Baking soda (½ teaspoon): Helps the cookies rise nicely for a light texture.
- Salt (¼ teaspoon): Balances sweetness and enhances all the flavors.
- Unsalted butter, softened (½ cup): Adds richness and helps create a tender crumb.
- Cream cheese, softened (8 oz for dough, plus 8 oz for filling): The star ingredient that brings creamy, tangy goodness to both dough and filling.
- Granulated sugar (1 cup): Sweetens the dough while promoting a lovely golden color when baked.
- Large egg (1): Binds the ingredients together and gives the cookies their plush texture.
- Vanilla extract (1 teaspoon for dough, ½ teaspoon for filling): Adds depth and warmth to balance the lemon.
- Lemon zest (1 tablespoon): Packs an aromatic citrus punch in every bite.
- Lemon juice (2 tablespoons): Brings bright acidity that perfectly contrasts the richness.
- Sweetened shredded coconut (½ cup for dough, plus ¼ cup for topping): Adds subtle sweetness and a lovely tropical texture.
- Powdered sugar (¼ cup): Sweetens and smooths out the cheesecake filling.
- Sour cream (2 tablespoons): Ensures the cheesecake filling stays silky and moist.
How to Make Lemon Coconut Cheesecake Cookies Recipe
Step 1: Prepare the Cookie Dough
Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper. In a medium bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute these dry ingredients. Meanwhile, in a large bowl, beat the softened butter and 8 ounces of cream cheese until it’s wonderfully creamy and smooth—this is what makes the cookies so irresistibly soft.
Step 2: Mix in Sugar, Egg, and Citrus
Next, add the granulated sugar to your butter and cream cheese mixture, beating until light and fluffy—that lusciousness helps the cookies to rise and adds a delicate texture. Then, whisk in the egg, vanilla extract, lemon zest, and lemon juice until everything is combined, releasing that fresh, vibrant lemon aroma.
Step 3: Combine Dry Ingredients and Add Coconut
Gradually fold the dry flour mixture into the wet mixture, stirring just until combined to prevent overmixing and keep the cookies tender. Finally, stir in the shredded coconut, which adds a sweet, slightly chewy texture that pairs beautifully with all the other elements.
Step 4: Shape the Cookies and Prepare Filling
Scoop the dough into tablespoon-sized balls and space them about 2 inches apart on your baking sheet—you’ll want room for these cookies to spread just a touch. Now, whip up the cheesecake filling by beating together the softened cream cheese, powdered sugar, vanilla extract, and sour cream until smooth and creamy. This filling will transform these cookies into a deliciously indulgent treat.
Step 5: Fill and Bake
Using your thumb or the back of a spoon, gently press an indentation in each dough ball, then fill it with about 1 teaspoon of the cheesecake mixture. Pop your tray into the oven and bake for 10-12 minutes, until the edges turn a beautiful golden hue and the centers have set without losing their tender softness.
Step 6: Finish with Coconut and Cool Down
As soon as the cookies come out of the oven, sprinkle some extra shredded coconut on top to add that final flair and a toasty coconut aroma. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely—patience here pays off with the best texture!
How to Serve Lemon Coconut Cheesecake Cookies Recipe
Garnishes
To elevate these cookies even further, consider lightly dusting them with powdered sugar or a drizzle of white chocolate. A small sprig of fresh mint adds a lovely color contrast and a hint of freshness that complements the lemon beautifully.
Side Dishes
These cookies pair wonderfully with a hot cup of tea or coffee, making them a perfect mid-morning or afternoon treat. They also go hand-in-hand with a scoop of vanilla ice cream or a simple fresh fruit salad for a more substantial dessert experience.
Creative Ways to Present
Serving these Lemon Coconut Cheesecake Cookies Recipe on a bright, colorful plate or rustic wooden platter instantly makes them more inviting. For parties, arrange them in a circle around a small bowl of whipped cream or lemon curd for dipping—a playful, interactive touch your guests will love.
Make Ahead and Storage
Storing Leftovers
Store leftover cookies in an airtight container at room temperature for up to 3 days to keep them soft and fresh. If you want to extend their life, the refrigerator can keep them for up to a week, although they might firm slightly—just bring them back to room temperature before serving.
Freezing
These cookies freeze beautifully, either before or after baking. Freeze the dough balls on a tray and then transfer to a freezer-safe container, or freeze fully baked cookies in a sealed container for up to 3 months. Thaw overnight in the fridge before enjoying.
Reheating
To revive the softness, warm cookies in a low oven at 300°F (150°C) for 5-7 minutes or microwave them for 10-15 seconds. This will bring back the fresh-from-the-oven texture and enhances the gooey cheesecake filling.
FAQs
Can I use low-fat cream cheese for this recipe?
While you can use low-fat cream cheese, the cookies might not be as rich and creamy. Full-fat cream cheese ensures the best texture and flavor, so it’s worth splurging for the traditional version.
Is it possible to make these cookies dairy-free?
Yes, you can substitute dairy-free cream cheese and butter alternatives, but results may vary slightly in texture and flavor. Look for high-quality plant-based substitutes for the best outcome.
Can I add extra lemon flavor?
Absolutely! If you love lemon, adding more zest or a bit more lemon juice can brighten the flavor, but be careful not to make the dough too wet. Adjust dry ingredients slightly if needed.
What can I use instead of shredded coconut?
You could try chopped nuts like toasted almonds or pecans for a crunch, but shredded coconut adds a unique sweetness and chewiness that’s hard to replicate.
How do I prevent the cheesecake filling from leaking out while baking?
Make sure to create a good-sized indentation and don’t overfill the cookies. Using chilled filling can also help it hold its shape better during baking.
Final Thoughts
I truly can’t recommend this Lemon Coconut Cheesecake Cookies Recipe enough if you want a dessert that feels both indulgent and effortlessly bright. Each bite is a wonderful blend of creamy, zesty, and sweet—all wrapped up in a perfectly soft cookie. Whether you’re baking for friends, family, or just yourself, these cookies will quickly become a favorite treat to make and share.
Print
Lemon Coconut Cheesecake Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Lemon Coconut Cheesecake Cookies combine tangy lemon zest and juice with creamy cheesecake filling and shredded coconut for a delightful and unique treat. Featuring a soft, buttery cookie base with a luscious cream cheese center, these cookies are perfect for any occasion where you want a refreshing twist on a classic dessert.
Ingredients
Cookie Dough
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 8 oz cream cheese, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest (from about 1 lemon)
- 2 tablespoons lemon juice
- ½ cup sweetened shredded coconut
Cheesecake Filling
- 8 oz cream cheese, softened
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract
- 2 tablespoons sour cream
- ¼ cup sweetened shredded coconut (for topping)
Instructions
- Prepare the Cookie Dough: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening and seasoning throughout the dough.
- Cream Butter and Cheese: In a large bowl, beat the softened butter and 8 oz cream cheese until creamy and smooth, creating a rich base for the cookies.
- Add Sugar and Wet Ingredients: Gradually beat in the granulated sugar until light and fluffy. Then mix in the egg, vanilla extract, lemon zest, and lemon juice until all ingredients are fully combined, giving the dough its distinctive lemon flavor.
- Combine Dry and Wet Ingredients: Gradually add the dry flour mixture to the wet ingredients, stirring just until combined to avoid overmixing, then gently fold in the shredded coconut for added texture and flavor.
- Portion Dough: Scoop tablespoon-sized balls of dough and place them approximately 2 inches apart on the prepared baking sheet to allow room for spreading during baking.
- Prepare the Cheesecake Filling: In a separate bowl, beat together the softened cream cheese, powdered sugar, vanilla extract, and sour cream until smooth and creamy, forming the luscious cheesecake center.
- Fill the Cookies: Create a small indentation in the center of each dough ball and fill it with about 1 teaspoon of the prepared cheesecake mixture.
- Bake: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges turn golden and the centers are set but still soft.
- Add Toppings: Immediately after removing the cookies from the oven, sprinkle the remaining shredded coconut on top so it sticks slightly to the warm surface.
- Cool: Let the cookies cool on the baking sheet for 5 minutes to firm up slightly, then transfer them to a wire rack to cool completely before serving to ensure the perfect texture.
Notes
- Make sure both the butter and cream cheese are fully softened to achieve a smooth, creamy dough and filling.
- Do not overmix the dough once adding the flour to keep the cookies tender.
- Use fresh lemon zest and juice for the best bright citrus flavor.
- Cookies are best stored in an airtight container and can be refrigerated to maintain freshness for up to 3 days.
- To soften coconut sweetness, you can lightly toast the shredded coconut before adding it on top if desired.
