Why You’ll Love This Recipe

These Lemon Coconut Cheesecake Cookies are an absolute treat for your taste buds. The combination of tangy lemon zest, creamy cheesecake filling, and the nutty sweetness of coconut creates an irresistible flavor profile. The cookies are light, soft, and chewy with a subtle crunch from the coconut, making them an exciting twist on traditional cheesecake or cookie recipes. Plus, they’re easy to make and perfect for baking any time of year, bringing a burst of sunshine to your dessert table.

Ingredients

• 1 cup all-purpose flour

• 1/2 tsp baking powder

• 1/4 tsp salt

• 1/2 cup unsalted butter, softened

• 8 oz cream cheese, softened

• 3/4 cup granulated sugar

• 1 large egg

• 1 tbsp lemon zest

• 1 tbsp lemon juice

• 1 tsp vanilla extract

• 1/2 cup shredded coconut (sweetened or unsweetened)

• Powdered sugar, for dusting (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.

2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

3. In a large bowl, beat together the softened butter, cream cheese, and granulated sugar until light and fluffy, about 2-3 minutes.

4. Add the egg, lemon zest, lemon juice, and vanilla extract to the butter mixture and mix until well combined.

5. Gradually add the dry ingredients to the wet ingredients and stir until fully incorporated. Fold in the shredded coconut.

6. Using a tablespoon or cookie scoop, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.

7. Bake for 10-12 minutes, or until the edges are golden and the centers are set. The cookies should be soft to the touch but firm enough to hold their shape.

8. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

9. Once cooled, dust the cookies with powdered sugar, if desired, for an extra touch of sweetness.

10. Serve and enjoy!

Servings and Timing

• Servings: 18-20 cookies

• Prep time: 15 minutes

• Bake time: 10-12 minutes

• Total time: 30 minutes

Variations

• Gluten-Free Version: You can substitute the all-purpose flour with a gluten-free flour blend to make these cookies gluten-free.

• Lemon Poppy Seed Twist: Add 1-2 tablespoons of poppy seeds to the dough for a fun lemon poppy seed variation.

• Chocolate Chip Version: If you’re a fan of chocolate, fold in some mini chocolate chips or white chocolate chips for a rich twist.

• Coconut Milk Option: Instead of lemon juice, you can experiment by using coconut milk for a more intense coconut flavor in the dough.

Storage/Reheating

• Storage: Store the cookies in an airtight container at room temperature for up to 3 days. They can also be refrigerated for up to a week for a chilled, creamy texture.

• Freezing: These cookies freeze well. Store them in a single layer in an airtight container or freezer bag for up to 3 months. Let them thaw at room temperature before serving.

• Reheating: If you prefer warm cookies, microwave them for 10-15 seconds or heat them in the oven for a few minutes at 300°F (150°C).

FAQs

Can I make these cookies without cream cheese?

The cream cheese adds a creamy texture and tang, but you can substitute it with mascarpone cheese or a thicker Greek yogurt for a slightly different taste.

Can I use lime instead of lemon in this recipe?

Yes, lime zest and juice can be used in place of lemon to give these cookies a refreshing lime coconut twist.

How do I make the cookies more chewy?

For chewier cookies, try adding an extra tablespoon of butter and reducing the baking time slightly to avoid overbaking.

Can I make these cookies dairy-free?

You can make these cookies dairy-free by substituting the butter with a plant-based alternative like coconut oil and using a dairy-free cream cheese.

Can I use sweetened shredded coconut?

Yes, you can use sweetened shredded coconut, but the cookies will be a bit sweeter. If you prefer a more subtle coconut flavor, opt for unsweetened coconut.

How can I prevent the cookies from spreading too much while baking?

Ensure the dough is chilled for about 30 minutes before baking to prevent excessive spreading. Also, be sure to not overmix the dough.

Can I freeze the dough before baking?

Yes, you can freeze the cookie dough. Scoop the dough onto a baking sheet and freeze for about 1 hour. Once frozen, transfer the dough balls to an airtight container or freezer bag. Bake directly from frozen, adding a few extra minutes to the baking time.

Can I make the dough ahead of time?

Yes, you can make the dough ahead of time. Chill it in the refrigerator for up to 24 hours before baking.

Can I add other fruits to these cookies?

Yes, you can add dried cranberries or chopped dried pineapple to complement the tropical coconut flavor.

What if I don’t have a cookie scoop?

If you don’t have a cookie scoop, simply use a tablespoon to drop the dough onto the baking sheet, ensuring the portions are even.

Conclusion

Lemon Coconut Cheesecake Cookies are the perfect blend of tangy, creamy, and tropical flavors that make them an irresistible treat. Whether you’re a fan of cheesecake, coconut, or lemon desserts, these cookies offer a deliciously unique take on your favorite flavors. Soft, chewy, and packed with flavor, they’re sure to be a hit at any gathering or just as a sweet snack to enjoy with a cup of tea. With minimal effort and a few simple ingredients, these cookies are sure to become a new favorite in your baking repertoire. Enjoy every bite!