Lemon Coconut Cheesecake Cookies

Name: Lemon Coconut Cheesecake Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 24 cookies
Ingredients: 1 cup all-purpose flour; 1/2 cup unsweetened shredded coconut; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 1/2 cup granulated sugar; 1 large egg; 1 teaspoon vanilla extract; Zest of 1 lemon; 2 tablespoons lemon juice; 8 oz cream cheese, softened; 1/4 cup powdered sugar; 1/2 teaspoon vanilla extract; 1 tablespoon lemon juice

Highlighted under: Baking & Desserts

Delightful cookies that blend the tanginess of lemon with the rich creaminess of cheesecake and the tropical flavor of coconut.

Created by

Megan Douglas

Last updated on 2025-12-22T23:36:40.482Z

These Lemon Coconut Cheesecake Cookies are a perfect blend of flavors that will transport you to a sunny beach with every bite. The zesty lemon cuts through the richness of the cheesecake, while the coconut adds a delightful texture. Ideal for any occasion, these cookies are sure to impress!

        Why You Will Love These Cookies
        Bursting with fresh lemon flavor and a hint of coconut
Creamy cheesecake filling that makes each bite heavenly
Easy to make and perfect for sharing

      

A Perfect Balance of Flavors

These Lemon Coconut Cheesecake Cookies are a delightful fusion of flavors that will tantalize your taste buds. The zesty lemon provides a refreshing tang, while the creamy cheesecake filling adds a luxurious texture that makes these cookies truly special. The unsweetened shredded coconut introduces a subtle tropical note that complements the citrus perfectly, creating a balanced cookie that’s both unique and delicious.

Each bite of these cookies is an experience in itself. The combination of the crisp outer cookie and the soft, creamy center creates a delightful contrast that’s hard to resist. Whether you’re enjoying them as a midday snack or serving them at a special gathering, these cookies will surely impress everyone with their fresh and vibrant flavors.

Easy to Make and Share

One of the best aspects of these cookies is how simple they are to make. With straightforward ingredients and easy-to-follow steps, even novice bakers can whip up a batch in no time. The preparation involves minimal fuss, making it a perfect recipe for those who are short on time but still want to create something special.

These cookies are also ideal for sharing. They make a great addition to potlucks, birthday parties, or just as a sweet treat for friends and family. Their beautiful appearance and delicious taste will undoubtedly have everyone asking for the recipe. You might even find yourself making multiple batches to satisfy all your cookie-loving friends!

Storing and Serving Suggestions

Once baked, these Lemon Coconut Cheesecake Cookies can be stored in an airtight container at room temperature for up to a week. If you’d like to keep them fresher for longer, they can also be refrigerated. Just be sure to separate layers with parchment paper to prevent sticking. When you’re ready to serve, they can be enjoyed straight from the fridge, or you can let them come to room temperature for a softer bite.

For an added touch, consider dusting the cookies with powdered sugar just before serving. This simple garnish enhances their presentation and adds a hint of sweetness that pairs beautifully with the tangy lemon flavor. You can also serve them alongside a cup of tea or coffee for a delightful afternoon treat.

Ingredients

Gather these ingredients to get started:

For the Cookies

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

For the Cheesecake Filling

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

Once you've gathered all your ingredients, you’re ready to start baking!

Instructions

Follow these simple steps to create your Lemon Coconut Cheesecake Cookies:

Prepare the Cheesecake Filling

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

Make the Cookie Dough

In another bowl, whisk together the flour, shredded coconut, baking powder, and salt. In a separate bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg, vanilla extract, lemon zest, and lemon juice. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Assemble the Cookies

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop a tablespoon of cookie dough and flatten it slightly in your hand. Place a small dollop of the cheesecake filling in the center, then cover with another tablespoon of dough, sealing the edges. Place on the prepared baking sheet.

Bake

Bake the cookies for 10-12 minutes or until the edges are lightly golden. Allow them to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Once cooled, these cookies are ready to be enjoyed!

Why Lemon and Coconut Make the Perfect Pair

Lemon and coconut are a classic combination that brings a taste of the tropics to any dessert. The bright acidity of lemon cuts through the richness of coconut, creating a delightful balance that is both refreshing and indulgent. This pairing works wonderfully not only in cookies but also in various desserts, making it a versatile choice for baking enthusiasts.

In these cookies, the lemon zest and juice infuse the dough with a bright flavor, while the shredded coconut adds texture and a hint of natural sweetness. Together, they create a cookie that feels light yet satisfying, perfect for any occasion.

Tips for Baking Success

To ensure your cookies turn out perfectly every time, be sure to measure your ingredients accurately. Using a kitchen scale can help with precision, especially for the flour. When it comes to the butter, ensure it is softened but not melted; this is key for achieving the right texture in your cookie dough.

Another tip is to allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack. This helps them set and prevents them from breaking apart. Patience is essential when it comes to cooling, as it allows the flavors to meld and the texture to develop fully.

Questions About Recipes

→ Can I use low-fat cream cheese?

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

→ How do I store these cookies?

Store them in an airtight container at room temperature for up to a week.

→ Can I freeze the cookie dough?

Yes, you can freeze the dough for up to 3 months. Just thaw in the refrigerator before baking.

→ What can I substitute for coconut?

If you prefer, you can omit the coconut or replace it with chopped nuts.