Introduction

Lemon Coconut Cheesecake Cookies combine a soft, zesty cookie base with a creamy, tangy cheesecake topping. These treats offer a refreshing twist on classic cookies, perfect for brightening up any dessert tray.

A close-up of a split cookie held by a woman's hand, showing two layers. The bottom layer is thick, soft, and light brown with a slightly crumbly texture. The top layer has a creamy, light beige frosting with soft, wavy grooves and is sprinkled with tiny white flakes. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

¾ cup unsalted butter (softened)
⅔ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 tablespoon lemon zest
1 tablespoon lemon juice
1 ¾ cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
½ cup shredded coconut (optional for texture in base)
8 oz cream cheese (softened)
⅓ cup powdered sugar
1 tablespoon lemon juice
1 teaspoon lemon zest
½ teaspoon vanilla extract
½ cup sweetened shredded coconut

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2: In a large bowl, cream the softened butter and granulated sugar together until light and fluffy, about 2 to 3 minutes.
Step 3: Mix in the egg, vanilla extract, lemon zest, and lemon juice until the mixture is smooth.
Step 4: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms.
Step 5: If desired, fold in ½ cup shredded coconut to add texture to the cookie base.
Step 6: Scoop dough into 1 to 1½ tablespoon-sized balls and place them on the prepared baking sheet. Flatten each ball into a thick disk about 2 inches wide using your fingers or the bottom of a glass.
Step 7: Bake the cookies for 8 to 10 minutes, until the edges are just set but centers remain soft. They will puff slightly but stay flat enough for the topping.
Step 8: Allow the cookies to cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Step 9: To make the cheesecake topping, beat together the softened cream cheese, powdered sugar, lemon juice, lemon zest, and vanilla extract until smooth and fluffy.
Step 10: Chill the cheesecake mixture in the refrigerator for 15 to 30 minutes to make it easier to scoop.
Step 11: Once the cookies are fully cooled, place a rounded teaspoon of the cheesecake topping on each one.
Step 12: Generously sprinkle sweetened shredded coconut on top of the cheesecake dollops.
Step 13 (Optional): For a toasted finish, return the assembled cookies to the oven at 375°F for 3 to 4 minutes to set the topping, or place under the broiler for 1 to 2 minutes to lightly toast the coconut. Watch carefully to avoid burning.
Step 14: If you prefer a softer topping, you can skip the final bake or broil step.

Tips & Variations

For extra coconut flavor, toast the shredded coconut lightly in a dry skillet before adding it on top.
If you like a stronger lemon taste, increase the lemon zest in both the cookie base and cheesecake topping.
Use full-fat cream cheese for the creamiest topping texture.
For a gluten-free option, substitute the all-purpose flour with a gluten-free blend.

Storage

Store these cookies in an airtight container in the refrigerator for up to 3 days to keep the cheesecake topping fresh. Let them come to room temperature before serving for the best flavor and texture. If reheating, warm briefly in a low oven to soften the cookie, avoiding the cheesecake topping direct heat.

How to Serve

A close-up image shows a woman's hand holding a soft, crumbly cookie broken in half to reveal a light, fluffy inside. The cookie has a creamy beige frosting on top, decorated with white powdery sprinkles. The textures of the cookie and frosting look smooth and airy. The background is a white marbled texture, adding a clean, simple look to the image. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cookie bases ahead of time?

Yes, you can bake the cookie bases a day or two ahead and store them in an airtight container. Add the cheesecake topping just before serving to keep it fresh.

Why is the cheesecake topping sometimes runny?

Make sure the cream cheese is well chilled before mixing and also chill the topping after mixing. Softened but not warm cream cheese helps the topping hold its shape better.