These Lemon Coconut Cheesecake Cookies offer a delightful fusion of tangy lemon, creamy cheesecake, and tropical coconut in every bite. They’re soft, chewy, and irresistibly delicious—perfect for any occasion.

Why You’ll Love This Recipe

I adore this recipe because it combines the best elements of cheesecake and cookies into a handheld treat. The bright lemon flavor pairs beautifully with the rich, creamy filling, while the shredded coconut adds a delightful texture and tropical flair. These cookies are as elegant as they are delicious, making them a hit at any gathering.

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

(Hint: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Cookie Dough:
- In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 3 minutes.
- Add the egg, vanilla extract, lemon zest, and lemon juice, and mix until smooth.
- Gradually add the flour, shredded coconut, baking powder, and salt, stirring until well combined. The dough will be slightly thick and sticky.
Prepare the Cheesecake Filling:
- In a separate bowl, beat the softened cream cheese, powdered sugar, lemon juice, and vanilla extract until smooth and creamy.
- Chill the cheesecake filling in the refrigerator for 30 minutes to make it easier to handle.
Assemble the Cookies:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop about 1 tablespoon of cookie dough and roll it into a ball.
- Use your finger or a spoon to make an indentation in the center of each dough ball.
- Spoon approximately 1 teaspoon of the cheesecake filling into the indentation.
- Carefully fold the edges of the dough around the filling and roll it back into a ball, ensuring the cheesecake filling is completely encased.
Bake the Cookies:
- 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.
- Allow the cookies to 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 baking while the cookies are still soft or wait until they have cooled completely.

Servings and Timing

Servings: Approximately 24 cookies
Prep Time: 30 minutes
Cook Time: 12 minutes
Total Time: 42 minutes

Variations

Lime Twist: Substitute lime zest and juice for the lemon to create a lime-coconut variation.
Chocolate Drizzle: Add a drizzle of melted white or dark chocolate on top of the cookies for a decadent touch.
Gluten-Free Option: Replace all-purpose flour with a gluten-free baking mix.
Extra Coconut Flavor: Use coconut extract in place of vanilla extract in the dough or filling.

Storage/Reheating

Store the cookies in an airtight container in the refrigerator for up to 5 days. For best results, serve them chilled or let them sit at room temperature for a few minutes before enjoying. Freezing is also an option; place cookies in a freezer-safe container for up to 2 months, and thaw in the fridge before serving.

FAQs

How do I prevent the cheesecake filling from leaking out during baking?

Make sure the indentation in the cookie dough is deep enough to hold the filling securely and avoid overfilling.

Can I make the dough ahead of time?

Yes, the dough can be prepared and refrigerated for up to 24 hours. Let it sit at room temperature for a few minutes before shaping and baking.

Can I use unsweetened shredded coconut?

Yes, but the cookies will be less sweet. Consider adding a bit more sugar to balance the flavors.

Do I need to toast the coconut before sprinkling it on top?

Toasting is optional but can add a deeper nutty flavor and a crisp texture to the topping.

Can I double the recipe?

Absolutely! This recipe scales well, making it ideal for larger gatherings or meal prep.

Conclusion

Lemon Coconut Cheesecake Cookies are the ultimate fusion of tangy, creamy, and tropical flavors. They’re easy to make and versatile enough for any occasion, from family get-togethers to holiday celebrations. Whether you enjoy them fresh or chilled, these cookies are sure to become a new favorite in your dessert repertoire.

Lemon Coconut Cheesecake Cookies

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Author: Sue
Prep Time: 30 minutes
Cook Time: 12 minutes
Total Time: 42 minutes
Yield: 24 cookies
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

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Description

These Lemon Coconut Cheesecake Cookies combine tangy lemon, creamy cheesecake filling, and tropical shredded coconut in a soft, chewy cookie perfect for any occasion.

Instructions

In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 3 minutes.
Add the egg, vanilla extract, lemon zest, and lemon juice, and mix until smooth.
Gradually add the flour, shredded coconut, baking powder, and salt, stirring until well combined.
In a separate bowl, beat the cream cheese, powdered sugar, lemon juice, and vanilla extract until smooth and creamy. Chill for 30 minutes.
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
Scoop about 1 tablespoon of dough, roll into a ball, make an indentation, and add 1 teaspoon of filling. Encase filling with dough and re-roll into a ball.
Place dough balls 2 inches apart on the baking sheet and bake for 10–12 minutes until edges are lightly golden.
Cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Optional: Sprinkle additional shredded coconut on top of cooled cookies.