If you adore treats that burst with bright, sunny flavors yet remain lusciously soft and indulgent, this Lemon Coconut Cheesecake Cookies Recipe is bound to become your new obsession. Imagine the tangy zest of fresh lemon perfectly balanced with creamy cheesecake richness and the sweet, toasty hint of shredded coconut—all baked into tender cookies that practically melt in your mouth. Every bite delivers a nostalgic, tropical twist that feels like sunshine on a plate, making these cookies a standout choice for dessert lovers and cookie enthusiasts alike.
Ingredients You’ll Need
This Lemon Coconut Cheesecake Cookies Recipe uses simple, everyday ingredients that you might already have in your kitchen, yet each plays a crucial role in achieving that delightful texture and flavor harmony. From creamy butter and tangy cream cheese to freshly zested lemon and toasted coconut, every component adds depth and character to your cookies.
- Unsalted butter (½ cup, softened): Provides a rich, creamy base that keeps the cookies tender and moist.
- Cream cheese (4 oz, softened): Adds a subtle tang and luscious texture reminiscent of cheesecake.
- Granulated sugar (¾ cup): Sweetens the dough while helping to create a slight crisp edge.
- Large egg (1): Binds the ingredients together and contributes to the structure.
- Lemon zest (1 tbsp): Infuses a bright, aromatic citrus flavor essential to the cookie’s refreshing taste.
- Fresh lemon juice (1 tbsp): Enhances the tartness and balances the sweetness perfectly.
- Vanilla extract (1 tsp): Rounds out the flavor with warm, comforting notes.
- All-purpose flour (1 ¾ cups): Forms the cookie’s body and ensures they hold their shape.
- Baking powder (½ tsp): Adds just the right lift to keep cookies soft yet structured.
- Salt (¼ tsp): Balances sweetness and enhances all other flavors.
- Sweetened shredded coconut (¾ cup): Provides tropical sweetness and delightful chewiness.
How to Make Lemon Coconut Cheesecake Cookies Recipe
Step 1: Cream Butter, Cream Cheese, and Sugar
Start by beating together the softened butter, cream cheese, and granulated sugar until the mixture becomes pale, light, and fluffy. This step is essential because it incorporates air, giving your cookies that tender, melt-in-your-mouth quality combined with a luscious cheesecake undertone.
Step 2: Add Egg, Lemon Zest, Lemon Juice, and Vanilla
Next, mix in the egg, fresh lemon zest, lemon juice, and vanilla extract thoroughly until everything blends smoothly. This mix bursts with citrus aroma and adds moisture to the dough, ensuring the lemon flavor shines throughout without overpowering the subtle creamy notes.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This helps to evenly distribute the leavening agents and salt, yielding perfectly structured cookies with a slight tenderness.
Step 4: Mix Dry Ingredients into Wet Ingredients
Gradually add your flour mixture into the wet batter, mixing just until no streaks of flour remain. Avoid overmixing to keep your cookies tender and soft after baking.
Step 5: Fold in Shredded Coconut
Gently fold in the sweetened shredded coconut, which adds a wonderful chewy texture and a tropical sweetness that complements the zesty lemon and rich cream cheese beautifully.
Step 6: Chill the Dough
Cover your dough and chill it in the refrigerator for 1 hour. Chilling firms the dough, making the cookies easier to shape and allowing the flavors to meld for an even tastier result.
Step 7: Bake
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop tablespoon-sized balls of dough and place them about 2 inches apart on the baking sheet to allow space for spreading.
Bake for 10–12 minutes or until the edges turn a light golden color and the centers are set but still soft. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. The cooling time helps the cookies set to their perfect chewy texture.
How to Serve Lemon Coconut Cheesecake Cookies Recipe
Garnishes
Consider drizzling your cooled cookies with a simple lemon glaze made from powdered sugar mixed with fresh lemon juice for an extra tangy-sweet finish. You could also sprinkle a few additional lemon zest curls or toasted coconut flakes on top to add both visual appeal and bursts of flavor.
Side Dishes
These cookies pair wonderfully with a cup of hot tea or coffee, which cuts through the richness and enhances the citrus notes. Alternatively, serve them alongside a light fruit salad to bring a fresh and vibrant contrast to the creamy texture.
Creative Ways to Present
For a playful twist, sandwich these cookies with a lemon cream cheese frosting or a dollop of whipped cream between two cookies to create mini cookie cakes. They also look beautiful arranged on a bright, tropical-themed platter with fresh mint leaves and lemon slices for a sunny dessert spread.
Make Ahead and Storage
Storing Leftovers
Store your Lemon Coconut Cheesecake Cookies in an airtight container at room temperature for up to 5 days to keep them fresh and soft. Keeping them well-sealed prevents drying out while maintaining their delightful chewy texture.
Freezing
You can freeze baked cookies by placing them in a single layer on a baking sheet until firm, then transferring to an airtight freezer-safe container or bag. They will keep well for up to 3 months. Thaw at room temperature before serving.
Reheating
If you want to enjoy them warm, simply microwave a cookie for 10–15 seconds or warm a few in a low oven (about 300°F) for a few minutes. This revives the softness and enhances their comforting cream cheese aroma perfectly.
FAQs
Can I substitute the cream cheese with something else?
Cream cheese is key to the rich, tangy flavor and soft texture, but if you’re in a pinch, mascarpone or ricotta can be alternative options, though the taste and texture will vary slightly.
Is it necessary to chill the dough?
Chilling the dough helps in firming it up, which makes shaping easier and prevents excessive spreading during baking. It also intensifies the flavors, so it’s highly recommended.
Can I use unsweetened coconut instead of sweetened shredded coconut?
Yes, you can, but keep in mind that sweetened coconut adds a bit of extra sweetness and chewiness, which complements the lemon and cream cheese beautifully. If using unsweetened, you might want to add a touch more sugar to balance flavors.
How long will the cookies stay fresh?
If stored properly in an airtight container, these cookies will stay fresh and soft for up to 5 days at room temperature.
Can these cookies be made gluten-free?
Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend designed for baking. Just make sure it contains xanthan gum or similar binding agents for structure.
Final Thoughts
This Lemon Coconut Cheesecake Cookies Recipe is a little sunshine in cookie form—bright, cheerful, and indulgently soft. They bring together the best of tangy lemon, creamy cheesecake, and tropical coconut into every bite, making them a perfect treat to share with friends or enjoy as a special personal delight. I can’t wait for you to try making these and see how quickly they become one of your favorite homemade cookies!
Print
Lemon Coconut Cheesecake Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 27 minutes
- Yield: 24 cookies
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Lemon Coconut Cheesecake Cookies combine the creamy richness of cream cheese with bright lemon flavors and tropical shredded coconut, resulting in soft, flavorful cookies perfect for dessert or a sweet snack.
Ingredients
Wet Ingredients
- ½ cup unsalted butter (softened)
- 4 oz cream cheese (softened)
- ¾ cup granulated sugar
- 1 large egg
- 1 tablespoon lemon zest
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 ¾ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
Additional
- ¾ cup sweetened shredded coconut
Instructions
- Cream Ingredients: In a large mixing bowl, cream together the softened butter, cream cheese, and granulated sugar until the mixture is light and fluffy, which ensures a smooth base for the cookies.
- Add Wet Flavorings: Beat in the egg, lemon zest, fresh lemon juice, and vanilla extract until fully combined, blending the citrus and vanilla flavors evenly throughout the dough.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to ensure they are evenly mixed.
- Mix Dough: Gradually add the dry ingredient mixture to the wet mixture, mixing just until combined to avoid overworking the dough. Gently fold in the sweetened shredded coconut to distribute it throughout the dough.
- Chill Dough: Cover the dough and chill it in the refrigerator for 1 hour to firm up, which helps maintain the cookie shape during baking.
- Preheat & Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- Shape Cookies: Scoop the chilled dough into tablespoon-sized balls and space them about 2 inches apart on the prepared baking sheet to allow for spreading.
- Bake: Bake the cookies for 10–12 minutes or until the edges are lightly golden and the centers are set, indicating they are baked through but still soft.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, ensuring they firm up properly.
Notes
- For extra lemon flavor, drizzle cooled cookies with a simple lemon glaze made from powdered sugar and lemon juice.
- Store cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
