These Lemon Coconut Cheesecake Cookies are like sunshine in every bite—soft, creamy, and laced with tropical coconut and fresh lemon zest. Imagine the richness of cheesecake tucked inside a cookie, made even better with a zingy citrus twist and chewy coconut. Whether you’re baking for a summer brunch or just need something sweet with your tea, these cookies are the kind of treat that disappears fast—so make a double batch!
Table of Contents
Why You’ll Love Lemon Coconut Cheesecake Cookies
- Bright and Zesty Flavor: The combination of lemon and coconut creates a refreshing taste that’s both sweet and tangy.
- Creamy Texture: Incorporating cream cheese into the dough results in a soft, melt-in-your-mouth cookie.
- Easy to Make: With simple ingredients and straightforward steps, these cookies are perfect for both novice and experienced bakers.
- Versatile Treat: Ideal for various occasions, from casual gatherings to festive celebrations.
Ingredients You’ll Need
| Ingredient | Amount |
|---|---|
| Unsalted butter, softened | 1/2 cup |
| Granulated sugar | 1/2 cup |
| Cream cheese, softened | 4 oz (113g) |
| Egg | 1 large |
| Vanilla extract | 1 tsp |
| Lemon zest | 1 tbsp |
| Lemon juice | 1 tbsp |
| All-purpose flour | 1 1/4 cups |
| Baking powder | 1/2 tsp |
| Salt | 1/4 tsp |
| Shredded sweetened coconut | 1 cup |
| Lemon curd or sweetened cream cheese (optional filling) | 1/2 cup or as needed |
| Powdered sugar (optional) | For dusting |
How to Make Lemon Coconut Cheesecake Cookies
- Preheat the Oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar until light and fluffy.
- Add Cream Cheese: Mix in the softened cream cheese until well combined.
- Incorporate Wet Ingredients: Add the egg, vanilla extract, lemon zest, and lemon juice, mixing until smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in Coconut: Gently fold in the shredded sweetened coconut.
- Add the Filling (Optional): If desired, flatten a small scoop of dough, add a tiny spoonful of lemon curd or sweetened cream cheese in the center, then wrap the dough around it to seal.
- Scoop Dough: Using a cookie scoop or tablespoon, drop dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake: Bake for 10–12 minutes, or until the edges are lightly golden.
- Cool and Serve: Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack. Dust with powdered sugar if desired.
Expert Tips for Success
- Use Fresh Lemon: Freshly squeezed lemon juice and zest provide the best flavor.
- Room Temperature Ingredients: Ensure butter and cream cheese are softened for a smoother dough.
- Avoid Overmixing: Mix the dough until ingredients are just combined to prevent tough cookies.
- Chill the Dough: If the dough is too soft, refrigerate for 15–30 minutes before baking to help cookies maintain their shape.
Health and Nutrition
Each cookie contains approximately:
- Calories: 180 kcal
- Carbohydrates: 23g
- Protein: 2g
- Fat: 9g
- Saturated Fat: 6g
- Cholesterol: 30mg
- Sodium: 85mg
- Sugar: 14g
Note: Nutritional values are approximate and may vary based on specific ingredients used.
FAQs
Can I freeze these cookies?
Yes, you can freeze them in a single layer on a baking sheet, then transfer to a freezer-safe container. They’ll keep for up to 3 months. Thaw in the refrigerator before serving.
Can I use a different type of citrus?
Absolutely! While lemon provides a bright flavor, you can experiment with lime or orange for a different twist.
How should I store leftovers?
Store the cookies in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave for about 10–15 seconds if you prefer them warm.
Can I make these cookies gluten-free?
Yes, substitute the all-purpose flour with a gluten-free flour blend designed for baking.
Is it necessary to use sweetened coconut?
Sweetened coconut adds extra flavor and moisture, but you can use unsweetened coconut if you prefer a less sweet cookie.
Can I add white chocolate chips?
Certainly! Adding white chocolate chips can enhance the sweetness and complement the lemon flavor.
Do I need to chill the dough before baking?
Chilling the dough is optional but can help the cookies maintain their shape and result in a chewier texture.
Lemon Coconut Cheesecake Cookies
Ingredients
- 1/2 cup unsalted butter softened
- 1/2 cup granulated sugar
- 4 oz cream cheese room temp
- 1 large egg
- 1 tsp vanilla extract
- 1 tbsp lemon zest
- 1 tbsp lemon juice
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup sweetened shredded coconut
- Powdered sugar optional
- Lemon curd or sweetened cream cheese optional filling
- Powdered sugar optional
Instructions
- Preheat oven to 350°F (175°C); line baking tray with parchment.
- Cream butter and sugar until fluffy; mix in cream cheese.
- Add egg, vanilla, lemon zest, and juice.
- In a separate bowl, combine flour, baking powder, and salt.
- Stir dry ingredients into wet mixture until just combined.
- Fold in shredded coconut.
- Flatten dough, add a small spoon of lemon curd or cream cheese, and wrap to seal (Optional).
- Scoop dough onto baking tray.
- Bake for 11–13 minutes or until edges are golden.
- Cool on tray, then dust with powdered sugar if desired.