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 all-purpose flour; 1/2 cup unsweetened shredded coconut; 1/2 tsp baking powder; 1/4 tsp salt; 1/2 cup unsalted butter, softened; 1/2 cup granulated sugar; 1 large egg; 1 tsp vanilla extract; Zest of 1 lemon; 1 tbsp lemon juice; 8 oz cream cheese, softened; 1/4 cup powdered sugar; 1/2 tsp vanilla extract; 1 tbsp lemon juice

Highlighted under: Baking & Desserts

Lemon Coconut Cheesecake Cookies are a delightful treat that combines the tangy flavor of lemon with the rich creaminess of cheesecake and the tropical touch of coconut.

Created by

Noemi Turner

Last updated on 2025-12-23T04:54:40.734Z

These Lemon Coconut Cheesecake Cookies are perfect for any occasion. The zesty lemon pairs beautifully with the creamy cheesecake filling, while the shredded coconut adds a delightful texture. Whether you're hosting a party or simply treating yourself, these cookies are sure to impress.

        Why You'll Love These Cookies
        Tangy lemon flavor combined with creamy cheesecake
Chewy texture complemented by toasted coconut
Perfect for summer gatherings or as a sweet afternoon snack

      

A Flavorful Fusion

Lemon Coconut Cheesecake Cookies are more than just a dessert; they're a delightful fusion of flavors that will tantalize your taste buds. The tangy zing of lemon perfectly balances the rich creaminess of the cheesecake filling, while the addition of shredded coconut offers a tropical twist. Each bite is a harmonious blend of sweet and tart, making these cookies an irresistible treat.

The use of fresh lemon juice and zest in the cookie dough infuses a bright citrus flavor that is refreshing and invigorating. This unique flavor profile sets these cookies apart from traditional varieties, making them an ideal choice for those looking to try something new and exciting. Plus, the toasted coconut adds a delightful chewy texture that elevates the overall experience.

Perfect for Any Occasion

These cookies are versatile enough for any gathering, whether it's a summer barbecue, a holiday celebration, or just a cozy afternoon tea. Their vibrant flavor and eye-catching appearance make them a crowd-pleaser, sure to impress your family and friends. They are also a fantastic option for potlucks or bake sales, as they are easy to transport and serve.

In addition to being a great dessert, Lemon Coconut Cheesecake Cookies can also serve as a delightful afternoon snack. Pair them with a cup of tea or coffee for a quick pick-me-up that will brighten your day. The combination of flavors and textures makes them a satisfying treat any time of day.

Storage and Serving Suggestions

To keep your Lemon Coconut Cheesecake Cookies fresh, store them in an airtight container at room temperature for up to five days. If you want to extend their shelf life, you can also freeze them. Simply place the cooled cookies in a single layer on a baking sheet, freeze until solid, and then transfer them to a resealable plastic bag. They can be enjoyed straight from the freezer or thawed at room temperature.

When serving, consider garnishing the cookies with additional toasted coconut or a light dusting of powdered sugar for an elegant touch. This not only enhances their visual appeal but also adds an extra layer of flavor. For a more indulgent experience, serve the cookies alongside a scoop of vanilla ice cream or a dollop of whipped cream.

Ingredients

For the Cookies

1 cup all-purpose flour
1/2 cup unsweetened shredded coconut
1/2 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1 large egg
1 tsp vanilla extract
Zest of 1 lemon
1 tbsp lemon juice

For the Cheesecake Filling

8 oz cream cheese, softened
1/4 cup powdered sugar
1/2 tsp vanilla extract
1 tbsp lemon juice

Make sure all ingredients are at room temperature for the best results.

Instructions

Prepare the Dough

In a bowl, mix the flour, shredded coconut, baking powder, and salt. In a separate bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the egg, vanilla extract, lemon zest, and lemon juice, mixing well.

Combine and Chill

Gradually add the dry ingredients to the wet ingredients, mixing until combined. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

Make the Cheesecake Filling

In a bowl, beat the cream cheese until smooth. Add the powdered sugar, vanilla extract, and lemon juice, mixing until creamy. Set aside.

Shape and Bake

Preheat your oven to 350°F (175°C). Roll the chilled dough into balls and place them on a baking sheet lined with parchment paper. Use your thumb to create an indentation in the center of each ball. Fill the indentation with the cheesecake filling. Bake for 15 minutes or until the edges are lightly golden.

Cool and Serve

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy!

Store any leftovers in an airtight container in the refrigerator.

Baking Tips

For the best results, ensure that your butter is softened to room temperature before mixing. This helps to create a light and fluffy texture in the cookie dough. Additionally, be careful not to overmix once you add the dry ingredients to the wet; this can result in tough cookies instead of the desired chewy texture.

When preparing the cheesecake filling, make sure the cream cheese is also softened to avoid lumps. Using an electric mixer can help achieve a smooth consistency quickly. If you prefer a stronger lemon flavor, feel free to adjust the amount of lemon juice and zest to your liking.

Customization Ideas

Feel free to get creative with these cookies! You can substitute the shredded coconut with other mix-ins such as chopped nuts or chocolate chips for a different flavor profile. If you want to enhance the tropical theme, consider adding crushed pineapple to the cheesecake filling for a delicious twist.

For those who prefer a less sweet cookie, you can reduce the amount of sugar in the dough or the filling. Alternatively, adding a pinch of sea salt on top before baking can help balance the sweetness and enhance the overall flavor.

Questions About Recipes

→ Can I use coconut flour instead of all-purpose flour?

Coconut flour has different properties and may not work as a direct substitute in this recipe.

→ How long can I store these cookies?

They can be stored in an airtight container in the refrigerator for up to one week.

→ Can I freeze these cookies?

Yes, you can freeze the baked cookies for up to three months. Thaw in the refrigerator before serving.

→ What can I substitute for cream cheese?

You can use mascarpone cheese or a vegan cream cheese alternative for a different flavor profile.