Lemon Coconut Cheesecake Cookies

Why You’ll Love This Recipe

• A creamy cheesecake filling wrapped in a chewy, lemony coconut cookie

• Perfect balance of tangy lemon zest and sweet coconut

• Easy to make with simple ingredients

• Soft, chewy texture that melts in your mouth

• A fun twist on classic cookies, perfect for any gathering

• Great for meal prep or making ahead

• Simple yet elegant dessert for holidays or casual get-togethers

• Versatile for personalizing with different toppings or filling adjustments

• A delightful treat that’s loved by both kids and adults

• Just the right amount of sweetness to satisfy your dessert cravings

Ingredients

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

For the Cookie Dough:

• 1 cup unsalted butter, softened

• ¾ cup granulated sugar

• 1 large egg

• 1 teaspoon vanilla extract

• 2 tablespoons lemon zest

• 2 tablespoons lemon juice

• 2 ½ cups all-purpose flour

• 1 cup shredded coconut

• ½ teaspoon baking powder

• Pinch of salt (optional)

For the Cheesecake Filling:

• 8 oz cream cheese, softened

• ½ cup powdered sugar

• 1 tablespoon lemon juice

• 1 teaspoon vanilla extract

Directions

Prepare the Cookie Dough:

1. Cream the butter and sugar: In a large bowl, use a hand mixer or stand mixer to beat the softened butter and granulated sugar until light and fluffy, about 3 minutes.

2. Add the wet ingredients: Beat in the egg, vanilla extract, lemon zest, and lemon juice until smooth and well combined.

3. Incorporate dry ingredients: Gradually add the flour, shredded coconut, baking powder, and a pinch of salt to the mixture, stirring until the dough is well combined. The dough will be slightly thick and sticky.

Prepare the Cheesecake Filling:

1. Mix the filling: In a separate bowl, beat the softened cream cheese, powdered sugar, lemon juice, and vanilla extract until smooth and creamy.

2. Chill the filling: Place the cheesecake filling in the fridge for 30 minutes to make it easier to handle when assembling the cookies.

Assemble the Cookies:

1. Shape the dough: Scoop about 1 tablespoon of cookie dough and roll it into a ball.

2. Add the cheesecake filling: Use your finger or a spoon to make an indentation in the center of each dough ball. Spoon a small amount (about 1 teaspoon) of the cheesecake filling into the center of each dough ball.

3. Seal the dough: Carefully fold the edges of the dough around the filling and roll it back into a ball, ensuring that the cheesecake filling is completely encased in the dough.

Bake the Cookies:

1. Preheat the oven: Set your oven to 350°F (175°C). Line a baking sheet with parchment paper.

2. Bake the cookies: Place the dough balls on the baking sheet, spacing them about 2 inches apart. Bake for 10–12 minutes, or until the edges are lightly golden.

3. Cool the cookies: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Optional Coconut Topping:

Once the cookies have cooled, you can sprinkle additional shredded coconut on top for extra flavor and texture. You can either sprinkle the coconut immediately after the cookies come out of the oven while they are still soft, or wait until they have cooled completely.

Servings and timing

This recipe makes 24 cookies.
Prep time: 30 minutes
Cook time: 12 minutes
Chilling time: 30 minutes
Total time: 1 hour 12 minutes

Variations

• Spicy Twist: Add a pinch of cinnamon or ginger to the cookie dough for a spicy kick.

• Coconut Cream Filling: Replace some or all of the cream cheese in the filling with coconut cream for a richer coconut flavor.

• Fruit Filling: Substitute the cheesecake filling with fruit preserves like strawberry or raspberry for a fruity variation.

• Gluten-Free: Swap the all-purpose flour for a gluten-free flour blend to make these cookies gluten-free.

• Chocolate Drizzle: Drizzle some melted dark or white chocolate over the top of the cookies for a decadent finish.

Storage/Reheating

• Fridge: Store leftover cookies in an airtight container in the refrigerator for up to 4 days.

• Freezer: Freeze unbaked dough balls for up to 3 months. Bake from frozen, adding an extra 2 minutes to the baking time.

• Reheat: To soften, microwave for 10-15 seconds. For a crispier texture, warm in the oven at 300°F (150°C) for a few minutes.

FAQs

Can I use flavored yogurt instead of cream cheese?

Yes, you can substitute flavored yogurt or coconut yogurt for a lighter version of the filling, though it will have a different texture.

How do I make these cookies more lemony?

Increase the lemon zest and lemon juice in the dough and filling for a more pronounced lemon flavor.

Can I use sweetened shredded coconut?

Yes, but reduce the amount of granulated sugar in the cookie dough slightly to account for the extra sweetness.

How do I store these cookies long term?

Store cookies in an airtight container at room temperature for up to 4 days, or freeze for up to 3 months.

How can I prevent the cheesecake filling from oozing out?

Make sure the dough is tightly sealed around the filling and avoid overfilling each cookie. The chilled filling will also make it easier to handle.

Can I substitute other fruits for the lemon?

Yes! You can use orange zest and juice or lime zest and juice for a citrusy twist.

How do I know when the cookies are done?

The cookies will be lightly golden on the edges, but be careful not to overbake them as they should stay soft and chewy.

Can I make these cookies ahead of time?

Absolutely! Assemble the dough and filling ahead of time, then bake them fresh the day you want to serve them.

Can I freeze the baked cookies?

Yes, these cookies freeze well. Just store them in an airtight container for up to 3 months.

Can I make these cookies without coconut?

Yes, you can skip the coconut if preferred or substitute with another ingredient like chopped nuts or oats.

Conclusion

Lemon Coconut Cheesecake Cookies are a delightful, refreshing dessert that combines creamy cheesecake filling with tangy lemon and sweet coconut. Perfect for any occasion, from casual get-togethers to special events, these cookies will impress everyone with their soft, chewy texture and burst of flavor. Make them once, and they’re sure to become a regular in your dessert rotation!

Lemon Coconut Cheesecake Cookies

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• Author: Amy
• Prep Time: 30 minutes
• Cook Time: Cook Time: 12
• Total Time: 1 hour 12 minutes
• Yield: 24 cookies
• Category: Dessert, Cookies
• Method: Baking
• Cuisine: American, Dessert

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Description

These Lemon Coconut Cheesecake Cookies combine the creamy, tangy goodness of cheesecake with the refreshing zest of lemon and sweet coconut, all wrapped in a chewy, soft cookie. Perfect for any occasion, these delightful cookies are sure to impress your guests with their unique flavor and texture.

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Ingredients

For the Cookie Dough:

1 cup unsalted butter, softened

¾ cup granulated sugar

1 large egg

1 teaspoon vanilla extract

2 tablespoons lemon zest

2 tablespoons lemon juice

2 ½ cups all-purpose flour

1 cup shredded coconut

½ teaspoon baking powder

Pinch of salt (optional)

For the Cheesecake Filling:

8 oz cream cheese, softened

½ cup powdered sugar

1 tablespoon lemon juice

1 teaspoon vanilla extract

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Instructions

Prepare the Cookie Dough:

1. In a large bowl, cream together the softened butter and granulated sugar with a hand mixer or stand mixer until light and fluffy, about 3 minutes.

2. Beat in the egg, vanilla extract, lemon zest, and lemon juice until smooth.

3. Gradually add the flour, shredded coconut, baking powder, and a pinch of salt, stirring until well combined. The dough will be slightly thick and sticky.

Prepare the Cheesecake Filling:

1. In a separate bowl, beat the softened cream cheese, powdered sugar, lemon juice, and vanilla extract until smooth and creamy.

2. Chill the cheesecake filling in the fridge for 30 minutes to make it easier to handle when assembling the cookies.

Assemble the Cookies:

1. Scoop about 1 tablespoon of cookie dough and roll it into a ball.

2. Use your finger or a spoon to make an indentation in the center of each dough ball. Spoon a small amount (about 1 teaspoon) of the cheesecake filling into the center.

3. Carefully fold the edges of the dough around the filling and roll it back into a ball, ensuring that the cheesecake filling is completely encased in the dough.

Bake the Cookies:

1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.

2. Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are lightly golden.

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

Optional Coconut Topping:

1. Once the cookies have cooled, sprinkle additional shredded coconut on top for extra flavor and texture.

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Notes

Storage: Store leftover cookies in an airtight container in the fridge for up to 4 days.

Freezing: Freeze unbaked dough balls for up to 3 months. Bake directly from frozen, adding an extra 2 minutes to the baking time.

Make Ahead: Assemble the dough and filling in advance, then bake fresh the day you want to serve them.