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
Scale
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.
