Lemon Coconut Cheesecake Cookies

Name: Lemon Coconut Cheesecake Cookies
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 24 cookies
Ingredients: 1 cup unsalted butter, softened; 1 cup granulated sugar; 1 large egg; 2 teaspoons vanilla extract; 2 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon salt; Zest of 1 lemon; 1/2 cup shredded coconut; 8 oz cream cheese, softened; 1/2 cup powdered sugar; 2 tablespoons lemon juice; 1 teaspoon vanilla extract

Highlighted under: Baking & Desserts

Delight in the zesty and creamy flavors of these Lemon Coconut Cheesecake Cookies, perfect for any occasion.

Created by

Diana Brooks

Last updated on 2025-12-23T04:18:32.027Z

These Lemon Coconut Cheesecake Cookies bring together the fresh zest of lemons and the tropical sweetness of coconut, creating a delightful treat that is perfect for sharing with friends and family.

        Why You'll Love These Cookies
        Bright citrus flavor complemented by creamy cheesecake filling
Chewy texture with a hint of coconut
Perfectly portioned for a sweet snack any time of day
Great for parties, picnics, or as a delightful dessert

      

The Perfect Balance of Flavor

These Lemon Coconut Cheesecake Cookies offer a delightful balance of bright citrus and creamy richness. The zesty lemon zest infuses each bite with a refreshing taste, while the creamy cheesecake filling adds a luxurious touch. The combination is reminiscent of a summer day, making these cookies a perfect treat for any occasion.

The addition of shredded coconut provides a subtle chewiness that enhances the overall texture. This unique twist transforms a classic cookie into something special, ensuring that every bite is both satisfying and memorable. Whether you're a fan of citrus desserts or simply looking for a new favorite cookie, these treats are sure to impress.

Versatile and Fun for All Occasions

One of the best aspects of these cookies is their versatility. They are ideal for a variety of events, from casual family gatherings to elegant parties. Their sweet yet tangy flavor profile pairs wonderfully with beverages like iced tea or lemonade, making them a perfect addition to summer picnics.

Moreover, these cookies are easy to make and can be prepared ahead of time. Whether you need a last-minute dessert or want to bake in advance for a busy week, these cookies can be stored in an airtight container, keeping them fresh and delectable for days.

Tips for Perfect Cookies

To achieve the best texture for your Lemon Coconut Cheesecake Cookies, be sure to properly cream the butter and sugar. This step incorporates air into the mixture, resulting in light and fluffy cookies. Additionally, avoid overmixing the dough once the dry ingredients are added; this will help maintain a tender crumb.

For an extra burst of flavor, consider adding a sprinkle of flaky sea salt on top of the cookies just before baking. This contrast between sweet and salty elevates the taste experience, making these cookies even more irresistible.

Ingredients

For the Cookies

1 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Zest of 1 lemon
1/2 cup shredded coconut

For the Cheesecake Filling

8 oz cream cheese, softened
1/2 cup powdered sugar
2 tablespoons lemon juice
1 teaspoon vanilla extract

Mix all the ingredients thoroughly for the best texture and flavor.

Instructions

Prepare the Dough

In a large bowl, cream together the softened butter and sugar until light and fluffy. Add the egg and vanilla extract, mixing well. In another bowl, whisk together the flour, baking soda, salt, and lemon zest. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the shredded coconut.

Make the Cheesecake Filling

In a separate bowl, beat the softened cream cheese until smooth. Add the powdered sugar, lemon juice, and vanilla extract, mixing until creamy and well combined.

Assemble the Cookies

Preheat your oven to 350°F (175°C). Scoop out a tablespoon of cookie dough and flatten it slightly in your palm. Place a teaspoon of cheesecake filling in the center, then encase the filling with the dough, rolling it into a ball. Place on a lined baking sheet.

Bake

Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden. Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Enjoy your delicious Lemon Coconut Cheesecake Cookies with a cup of tea or coffee!

Storing Your Cookies

To keep your Lemon Coconut Cheesecake Cookies fresh, store them in an airtight container at room temperature. They can last up to a week, but trust us, they won't last that long! For longer storage, you can freeze the unbaked cookie dough. Just scoop the dough into balls, place them on a baking sheet, freeze until solid, then transfer to a freezer bag. When you're ready to bake, simply pop them in the oven without thawing.

If you have leftover baked cookies, consider refrigerating them to extend their freshness. Just make sure to separate layers with parchment paper to prevent sticking. Enjoying these cookies cold can be a refreshing alternative, especially on a warm day.

Variations to Try

While the classic Lemon Coconut Cheesecake Cookies are delightful as is, feel free to experiment with flavors! For a tropical twist, add chopped pineapple or macadamia nuts to the dough. Alternatively, you can substitute lime juice for lemon juice to create a key lime variation that adds a different zing to your treats.

Another fun variation is to drizzle a simple glaze over the cooled cookies. Mix powdered sugar with a bit of lemon juice to create a sweet, tangy topping that adds an extra layer of flavor and visual appeal.

Questions About Recipes

→ Can I use low-fat cream cheese?

Yes, low-fat cream cheese can be used, but it may alter the texture slightly.

→ How should I store leftover cookies?

Store them in an airtight container at room temperature for up to 5 days.

→ Can I freeze these cookies?

Yes, you can freeze the cookies. Just ensure they are completely cooled and stored in a freezer-safe container.

→ What can I substitute for coconut?

If you don't like coconut, you can omit it or replace it with chopped nuts for added texture.