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Lemon Coconut Cheesecake Cookies Recipe

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★★★★★

4.8 from 63 reviews

These Lemon Coconut Cheesecake Cookies combine a soft, zesty lemon-flavored cookie base with a creamy cheesecake topping, sprinkled with toasted shredded coconut for a delightful texture and tropical twist. Perfect as a refreshing treat with bright citrus notes and a luscious finish.

Ingredients

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Cookie Base

  • 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)

Cheesecake Topping

  • 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

  1. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to ensure cookies do not stick.
  2. Make the Cookie Dough: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes. Then mix in the egg, vanilla extract, lemon zest, and lemon juice until the mixture is smooth.
  3. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add these dry ingredients into the wet mixture until a soft dough forms. Optionally fold in ½ cup shredded coconut to add texture to the cookie base.
  4. Shape the Cookies: Scoop 1 to 1½ tablespoon-sized balls of dough onto the lined baking sheet. Gently flatten each ball with your fingers or the bottom of a glass to about 2 inches in diameter, forming thick disks.
  5. Bake the Cookie Bases: Bake the cookies for 8–10 minutes until the edges are set but the centers remain soft. The cookies will puff slightly but stay flat enough to hold the cheesecake topping. Let them cool on the tray for a few minutes, then transfer to a wire rack to cool completely.
  6. Prepare the Cheesecake Topping: In a bowl, beat together the softened cream cheese, powdered sugar, lemon juice, lemon zest, and vanilla extract until smooth and fluffy. Chill this mixture for 15–30 minutes to make it easier to scoop and spread.
  7. Assemble the Cookies: Once the cookies are completely cooled, dollop about 1 rounded teaspoon of the cheesecake mixture on top of each cookie. Sprinkle each dollop generously with sweetened shredded coconut.
  8. Optional Final Bake or Broil: Return the assembled cookies to the oven at 375°F for 3–4 minutes to slightly set the topping and warm the cookie, or place under the broiler for 1–2 minutes to lightly toast the shredded coconut. Watch carefully to avoid burning. This step is optional and adds a toasted flavor and look; skip it for softer-tasting cookies.

Notes

  • The shredded coconut in the cookie base is optional but adds a nice texture.
  • Chilling the cheesecake topping makes it easier to handle and shape on the cookies.
  • Broiling the cookies is optional and should be done carefully to avoid burning the coconut.
  • Use room temperature ingredients for best mixing results.
  • Store cookies in an airtight container in the refrigerator due to the cheesecake topping.

Keywords: lemon cheesecake cookies, coconut cookies, lemon dessert, creamy topping cookies, lemon coconut dessert, easy cheesecake cookies

Find it online: https://dailysimplerecipe.com/lemon-coconut-cheesecake-cookies-recipe/