Lemon Coconut Cheesecake Cookies
These Lemon Coconut Cheesecake Cookies combine zesty lemon, creamy cheesecake, and tropical coconut in one soft, chewy bite. Perfectly balanced between tart and sweet, they’re easy to make and impossible to resist.
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.