Lemon Coconut Cheesecake Cookies Recipe
Get ready to meet your newest baking obsession! These Lemon Coconut Cheesecake Cookies are a deliciously bright twist on classic cheesecake flavors, all wrapped up in a soft, chewy cookie. Each bite delivers a burst of zesty lemon, the lush tang of cream cheese, and a tropical snap from sweet coconut. With a texture that’s irresistibly tender and flavors that sing of spring and summer, you’ll want to bake these cookies for every gathering, lunchbox treat, or midnight snack!
Ingredients You’ll Need
Gathering the ingredients for Lemon Coconut Cheesecake Cookies is refreshingly simple, but each one plays a crucial role in crafting their luscious flavor and irresistible texture. From creamy butter and tangy cream cheese to zingy lemon zest and chewy coconut, these staples work together to create bakery-level treats in your own kitchen.
- Unsalted butter (1/2 cup, softened): Provides richness and ensures the cookies stay tender and melt-in-your-mouth soft.
- Granulated sugar (3/4 cup): Adds the perfect level of sweetness and helps those lovely edges get just the right amount of golden.
- Cream cheese (4 oz, softened): The secret weapon for a creamy, cheesecake-like texture and a slight tang that complements the lemon.
- Large egg (1): Binds the dough together and helps give the cookies their moist crumb.
- Vanilla extract (1 teaspoon): Infuses warmth and rounds out the bold citrus and coconut flavors.
- Lemon zest (1 tablespoon): Packs a concentrated punch of citrus aroma and flavor—don’t skip this!
- Fresh lemon juice (1 tablespoon): Adds brightness and a touch of acidity, enhancing the cheesecake vibe.
- All-purpose flour (1 1/2 cups): The classic cookie base, providing structure without being heavy.
- Baking powder (1/2 teaspoon): Lends a bit of rise so your cookies stay fluffy instead of flat.
- Baking soda (1/4 teaspoon): Helps with spread and soft texture, working alongside the baking powder.
- Salt (1/4 teaspoon): Balances out the sweetness and pulls all of the flavors into focus.
- Sweetened shredded coconut (1 cup): Brings chewiness and that classic coconut flavor, making each bite pop with texture.
How to Make Lemon Coconut Cheesecake Cookies
Step 1: Prep Your Oven and Pans
Start by preheating your oven to 350°F (175°C), ensuring it’s piping hot when your dough is ready. Line two baking sheets with parchment paper—this extra step is key to getting perfectly golden bottoms and making cleanup a total breeze.
Step 2: Cream the Butter, Sugar, and Cream Cheese
Grab a large mixing bowl and combine the softened butter, granulated sugar, and cream cheese. Using a handheld or stand mixer, cream them together until the mixture is fluffy and pale. This step creates an airy, luscious base that will carry all those cheesecake and lemon flavors.
Step 3: Add the Wet Ingredients
Beat in the egg, pouring it in and mixing until just combined. Next, add your vanilla extract, fresh lemon zest, and lemon juice. The vanilla will mellow and balance the citrus while the zest and juice give that signature zing—trust me, your kitchen will already start to smell like heaven.
Step 4: Mix the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This ensures they’re evenly distributed, so your cookies bake up with a lovely texture all the way through.
Step 5: Combine and Add Coconut
Gradually add the dry ingredients into your wet mixture, mixing on low until a soft, cohesive dough forms. Don’t overmix—just until it comes together. Gently fold in the sweetened shredded coconut, making sure it’s evenly distributed for that signature chewy burst in every bite.
Step 6: Shape and Bake
Scoop tablespoon-sized portions of dough and drop them onto your prepared baking sheets, leaving about two inches between each cookie so they have room to spread. Bake for 10–12 minutes, just until the edges are turning golden and the centers still look a bit soft—they’ll firm up as they cool.
Step 7: Cool and (Optional) Glaze
Let the cookies sit on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. For extra lemony zing, drizzle the cooled cookies with a quick glaze made from powdered sugar and a squeeze of lemon juice. This optional step takes these Lemon Coconut Cheesecake Cookies over the top!
How to Serve Lemon Coconut Cheesecake Cookies
Garnishes
Dress up your Lemon Coconut Cheesecake Cookies with a light dusting of powdered sugar or an extra sprinkle of lemon zest just before serving. If you’re feeling a little fancy, a drizzle of that tangy lemon glaze adds a gorgeous shine and a burst of flavor. For the coconut fanatics, a pinch more shredded coconut on top never hurts.
Side Dishes
Pair these cookies with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream for a dreamy dessert plate. They also shine alongside a cup of tea, coffee, or even a relaxing glass of sweet Riesling—the lemon and coconut flavors play surprisingly well with a variety of drinks!
Creative Ways to Present
For a party platter, arrange your Lemon Coconut Cheesecake Cookies in neat circles around a small bowl of citrus curd for dipping. Gift them in mason jars tied with a lemon-yellow ribbon or stack them up and wrap in clear cellophane for a charming homemade present. For brunch, layer the cookies between slices of fresh fruit for a cheerful and tasty centerpiece.
Make Ahead and Storage
Storing Leftovers
Keep your Lemon Coconut Cheesecake Cookies irresistibly fresh by storing them in an airtight container at room temperature. They’ll maintain their soft, chewy texture for up to four days, making them ideal for snacking all week long.
Freezing
To save some sunshine for later, freeze the cookies in a single layer on a baking sheet, then transfer to a freezer-safe bag. They’ll keep beautifully for up to two months—just thaw at room temperature for an hour whenever a craving hits!
Reheating
For that fresh-baked taste, pop a cookie in the microwave for about 10 seconds or warm in a 300-degree oven for around 3 minutes. This little trick revives their soft centers and brings out the coconut aroma all over again.
FAQs
Can I use unsweetened coconut instead of sweetened?
Absolutely! While sweetened shredded coconut brings a lovely chewy sweetness, you can substitute with unsweetened if you prefer a less sugary cookie. Just expect a slightly drier texture and a more pronounced coconut flavor.
What’s the best way to zest a lemon?
Use a fine microplane or a small grater to zest only the bright yellow part of the lemon—the white pith underneath is bitter. Zest before you juice for the fullest aroma and flavor in your batter.
Do Lemon Coconut Cheesecake Cookies need to be refrigerated?
No need to refrigerate the baked cookies; they’re perfectly safe at room temperature for several days. However, if your kitchen is especially warm, storing them in the fridge doesn’t hurt and may help preserve their texture.
Can I make the dough ahead of time?
Yes! Prepare the dough, cover tightly, and refrigerate for up to 48 hours before baking. Chilling actually helps intensify the flavors and prevents the cookies from spreading too much in the oven.
How do I know when the cookies are done baking?
Look for light golden edges and centers that are set but still look slightly soft. They’ll finish setting up as they cool on the baking sheet; don’t overbake or you’ll lose that lovely cheesecake-like softness!
Final Thoughts
If you’re searching for a cookie that’s as sunny and irresistible as a summer afternoon, you can’t do better than these Lemon Coconut Cheesecake Cookies. They’re pure joy in every bite, bursting with easy-to-love flavors and just the right touch of indulgence. Bake a batch for friends, family, or just yourself—you’ll be hooked after the first taste!
Print
Lemon Coconut Cheesecake Cookies Recipe
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Lemon Coconut Cheesecake Cookies are a delightful tropical twist on traditional cheesecake cookies. With a burst of lemon flavor and sweet coconut, these cookies are a perfect treat for any occasion.
Ingredients
Cookie Dough:
- 1/2 cup unsalted butter (softened)
- 3/4 cup granulated sugar
- 4 oz cream cheese (softened)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1 tablespoon fresh lemon juice
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup sweetened shredded coconut
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Mix wet ingredients: Cream together the butter, sugar, and cream cheese until light and fluffy. Beat in the egg, vanilla extract, lemon zest, and lemon juice until well combined.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually mix the dry ingredients into the wet ingredients until a soft dough forms. Fold in the shredded coconut.
- Bake: Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10–12 minutes, or until the edges are just golden.
- Cool: Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For extra zing, drizzle the cooled cookies with a lemon glaze made from powdered sugar and lemon juice.
- Store in an airtight container for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 11g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
