If you’re on the hunt for a cookie that truly brightens up your dessert routine, you’ll absolutely adore these Lemon Coconut Cheesecake Cookies. They’re delightfully soft, bursting with sunny lemon zest and juice, and perfectly creamy from the cream cheese, all wrapped up in a sweet coconut hug. Each bite is like a mini cheesecake transformed into a chewy cookie—perfect for sharing but even better for savoring every crumb yourself.
Ingredients You’ll Need
What makes these cookies so magical is how each simple ingredient pulls its weight, delivering taste, texture, and a touch of tropical cheer. Grab your favorites from the fridge and pantry, and let’s take a quick tour of how every element links together for unforgettable Lemon Coconut Cheesecake Cookies.
- Unsalted butter (1/2 cup, softened): Gives the cookies richness and ensures a tender crumb in every bite.
- Cream cheese (3 oz, softened): Ramp up that classic cheesecake flavor while adding moisture and a luxuriously soft texture.
- Granulated sugar (3/4 cup): Provides sweetness and helps the cookies get that lovely golden color.
- Large egg (1): Binds all the ingredients together and offers just the right amount of fluffiness.
- Vanilla extract (1 teaspoon): Adds a warm, aromatic background that pairs beautifully with lemon and coconut.
- Lemon zest (1 tablespoon): Packs a punch of citrus oil for intense lemon fragrance.
- Lemon juice (1 tablespoon): Brightens up the batter with zippy, mouthwatering flavor.
- All-purpose flour (1 1/2 cups): Keeps the cookies chewy and gives them their soft, pillowy texture.
- Baking powder (1/2 teaspoon): Ensures the cookies rise just enough for that signature cake-like bite.
- Salt (1/4 teaspoon): Balances the sweet and zingy notes, making each ingredient pop.
- Shredded sweetened coconut (1/2 cup): Lends a hint of chew and tropical sweetness.
- Powdered sugar (for dusting, optional): Adds elegance and a subtle extra touch of sweetness right before serving.
How to Make Lemon Coconut Cheesecake Cookies
Step 1: Prep the Oven and Baking Sheet
Start by preheating your oven to 350°F (175°C). Line a sturdy baking sheet with parchment paper to prevent sticking and make cleanup a breeze. This step means your cookie dough will spread and bake evenly, and you’ll be popping out perfectly shaped Lemon Coconut Cheesecake Cookies every time.
Step 2: Cream the Butter and Cream Cheese
In a large mixing bowl, beat together the softened butter and cream cheese until the mixture is silky and totally combined. This duo is the secret to that luxurious cheesecake-like interior—when it looks smooth and pale, you’re on the right track.
Step 3: Add Sugar and Whip Until Fluffy
Pour in the granulated sugar and beat until the mixture turns light and fluffy. This aerates the dough slightly, setting you up for cookies that are soft, not dense. You’ll see the color lighten and the texture become creamy.
Step 4: Mix in the Egg, Vanilla, and Lemon
Add in your egg, vanilla extract, lemon zest, and lemon juice to the bowl. Beat until everything is fully incorporated. At this point, take a moment to catch that lemony aroma—it’s a sign your Lemon Coconut Cheesecake Cookies are going to be spectacular!
Step 5: Combine the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Mixing the dry ingredients first ensures each bite will puff up perfectly and taste just right.
Step 6: Blend Wet and Dry Mixtures
Gradually add the dry mixture to your wet ingredients, stirring gently until just combined. You don’t want to overmix—the secret to tender cookies is a barely blended dough.
Step 7: Fold in the Coconut
Fold in the shredded sweetened coconut by hand. This way, you guarantee every cookie bite is dotted with tropical coconut flakes, adding chew and sweet little pockets of joy.
Step 8: Scoop and Bake
Using a tablespoon or cookie scoop, drop portions of dough onto the prepared baking sheet, leaving about two inches between each (they’ll spread a bit as they bake). Slide into the oven and bake for 10 to 12 minutes—just until the edges look very lightly golden but the centers are still soft.
Step 9: Cool and Dust
Let the cookies cool on the baking sheet for about five minutes, then transfer them to a wire rack to finish cooling. If you like, sprinkle them with a little powdered sugar for a dreamy finish—they’ll look (and taste) irresistible.
How to Serve Lemon Coconut Cheesecake Cookies
Garnishes
For presentation that wows, dust your Lemon Coconut Cheesecake Cookies with a gentle snowfall of powdered sugar or even a bit of extra lemon zest right before serving. A handful of toasted coconut flakes is another fabulous touch, lending crunch and extra visual charm.
Side Dishes
You can serve these cookies alongside a fresh fruit salad (think berries or tropical fruits) or a scoop of lemon sorbet for a dessert spread that’s bright and refreshing. For a cozy afternoon treat, plate them with a hot cup of black tea or creamy latte—there’s something unbeatable about that sweet-citrus-lush pairing.
Creative Ways to Present
Elevate your cookie platter by arranging Lemon Coconut Cheesecake Cookies into a circle around a small dipping bowl of lemon curd or white chocolate ganache. For parties, skewer them on fancy picks or stack them seaside-style under a glass cloche. They also shine as part of a cookie gift box—just wrap in tissue and tie with ribbon for the ultimate homemade delight.
Make Ahead and Storage
Storing Leftovers
To keep your Lemon Coconut Cheesecake Cookies soft and flavorful, tuck them away in an airtight container at room temperature. They’ll stay delicious for up to four days, so you can enjoy a little pop of sunshine whenever the craving strikes.
Freezing
Longing for that fresh-baked magic later on? These cookies freeze beautifully. Arrange cooled cookies in a single layer in a freezer-safe container or zip-top bag, then freeze for up to three months. Thaw at room temperature whenever you want a quick, homemade treat.
Reheating
If you like your cookies warm and ultra-soft, just pop one or two in the microwave for about 10 seconds. They’ll taste like they came out of the oven moments ago, intensifying all that creamy, lemony goodness.
FAQs
Can I use fresh lemon juice instead of bottled?
Absolutely! Fresh lemon juice is always preferred for Lemon Coconut Cheesecake Cookies, as it delivers the brightest, cleanest citrus flavor. Bottled works in a pinch, but nothing beats the zing of freshly squeezed lemon.
How can I make my cookies extra lemony?
If you’re craving a bigger citrus punch, add up to 1/4 teaspoon of lemon extract along with the zest and juice. This gives your cookies an undeniable lemon-forward flair.
Can I use unsweetened coconut instead of sweetened?
You can swap in unsweetened shredded coconut for a subtler sweetness and a chewier bite. Just keep in mind the overall cookie might be slightly less sweet (which some folks prefer).
What’s the best way to soften butter and cream cheese quickly?
Cut your butter and cream cheese into small cubes and let them sit at room temperature for about 30 minutes before starting. In a hurry? Place the cubes on a plate and microwave them in short 5-second bursts—just don’t let them melt!
Can I double the recipe for a party?
Definitely! Simply double all the ingredients and bake in batches. If you’re making a lot, you can scoop all the dough onto trays at once and bake them a sheet at a time. Lemon Coconut Cheesecake Cookies are always a crowd-pleaser.
Final Thoughts
These cookies are pure sunshine in every bite—soft, zesty, and impossibly easy to love. So gather your ingredients and treat yourself (and your favorite people) to a batch of Lemon Coconut Cheesecake Cookies. They deserve a spot in your baking rotation, and I promise, you’ll be making them again and again!
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 treat that perfectly blend the flavors of lemon, coconut, and cream cheese. With a soft and chewy texture, these cookies are sure to become a favorite for any occasion.
Ingredients
Cookie Dough:
- 1/2 cup unsalted butter (softened)
- 3 oz cream cheese (softened)
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup shredded sweetened coconut
Additional:
- powdered sugar for dusting (optional)
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Prepare the Dough: In a large bowl, cream the butter and cream cheese until smooth. Add sugar, beat until light and fluffy. Mix in egg, vanilla, lemon zest, and juice. In another bowl, whisk flour, baking powder, and salt. Gradually add dry ingredients to wet mixture. Fold in coconut.
- Bake: Scoop dough onto baking sheet. Bake for 10–12 minutes until edges are golden. Cool on sheet before transferring to a rack. Dust with powdered sugar if desired.
Notes
- For a stronger lemon flavor, add 1/4 teaspoon lemon extract.
- Store cookies in an airtight container at room temperature 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: 130
- Sugar: 10g
- Sodium: 75mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 20mg
