Introduction

These Lemon Coconut Cheesecake Cookies combine the bright, zesty flavor of fresh lemon with the creamy richness of cheesecake and the tropical sweetness of shredded coconut. Soft, tangy, and perfectly balanced, they make a delightful treat for any occasion.

A stack of four round cookies sits centered, each cookie showing two layers: a golden-brown, crispy base with a slightly rough texture, topped by a thick layer of pale yellow creamy frosting that looks soft and smooth. On top of each frosting layer are white, shredded coconut flakes scattered unevenly, adding a fibrous texture. The cookies are placed on a piece of white parchment paper on a surface with a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ cup (1 stick) unsalted butter, softened
4 oz cream cheese, softened
¾ cup granulated sugar
¼ cup light brown sugar
1 large egg
1 tsp vanilla extract
1 tbsp lemon zest
2 tbsp fresh lemon juice
2 cups all-purpose flour
½ tsp baking soda
¼ tsp salt
¾ cup sweetened shredded coconut
Optional Cheesecake Filling: 4 oz cream cheese, cold
2 tbsp powdered sugar
Optional Toppings: Additional shredded coconut for rolling
Lemon glaze (powdered sugar + lemon juice)
White chocolate drizzle

Instructions

Step 1: Make the cheesecake filling (optional) by beating cold cream cheese with powdered sugar until smooth. Scoop into small dollops using a mini cookie scoop or teaspoon and freeze for 20–30 minutes.
Step 2: In a large bowl, beat the butter and softened cream cheese until smooth. Add both sugars and beat until light and fluffy.
Step 3: Add egg, vanilla, lemon zest, and lemon juice to the butter mixture. Mix until combined.
Step 4: In a separate bowl, whisk together flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until a dough forms.
Step 5: Fold in shredded coconut and refrigerate the dough for 30 minutes to prevent excessive spreading while baking.
Step 6: Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
Step 7: Scoop a heaping tablespoon of dough and flatten it slightly in your palm. Place a frozen cream cheese dollop in the center and fold the dough around it, rolling into a ball. Optionally, roll the cookie ball in extra shredded coconut.
Step 8: Place cookies 2 inches apart on the baking sheet and bake for 12–14 minutes, until edges are set but centers still look slightly underdone.
Step 9: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Step 10: Optional: Mix powdered sugar with lemon juice to create a glaze and drizzle over cooled cookies. You can also add a white chocolate drizzle if desired.

Tips & Variations

For a stronger lemon flavor, increase the lemon zest by 1 teaspoon or add a bit more fresh lemon juice.
Freeze cheesecake filling dollops thoroughly to prevent leakage during baking.
Swap shredded coconut for unsweetened if you prefer less sweetness.
Try rolling the cookie dough balls in toasted coconut for an extra nutty flavor.
White chocolate pairs beautifully drizzled on top for a decadent finish.

Storage

Store these cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to one week or freeze for up to 3 months. Reheat gently in a warm oven or microwave if desired, but avoid overheating to preserve the creamy cheesecake texture inside.

How to Serve

A stack of four coconut lemon cookies is shown on a white marbled surface. Each cookie has two layers: a golden, crumbly bottom layer and a thick, creamy, pale yellow top layer, sprinkled with white shredded coconut. The cookies are stacked neatly, with the texture of the crumbly base visible on the edges. Around the stack, there are scattered coconut flakes and blurred lemon halves in soft focus in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I skip the cheesecake filling?

Yes, the cheesecake filling is optional. The cookies are delicious on their own with the lemon and coconut flavors, but the filling adds a creamy surprise inside.

How do I prevent the cookies from spreading too much?

Refrigerate the dough for at least 30 minutes before baking. This helps firm up the butter and cream cheese, keeping the cookies thick and preventing excessive spreading.

Lemon Coconut Cheesecake Cookies Recipe

Print Recipe

★★★★★

4.8 from 360 reviews

These Lemon Coconut Cheesecake Cookies combine a zesty lemon flavor with the creamy richness of cheesecake filling and the tropical crunch of shredded coconut. Soft and chewy with a slight tang and optional lemon glaze or white chocolate drizzle, they make for an irresistible treat perfect for any occasion.

Author: Marco
Prep Time: 25 minutes
Cook Time: 14 minutes
Total Time: 1 hour 10 minutes
Yield: 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

For the Cookie Dough:

½ cup (1 stick) unsalted butter, softened
4 oz cream cheese, softened
¾ cup granulated sugar
¼ cup light brown sugar
1 large egg
1 tsp vanilla extract
1 tbsp lemon zest
2 tbsp fresh lemon juice
2 cups all-purpose flour
½ tsp baking soda
¼ tsp salt
¾ cup sweetened shredded coconut

Optional Cheesecake Filling:

4 oz cream cheese, cold
2 tbsp powdered sugar

Optional Toppings:

Additional shredded coconut for rolling
Lemon glaze (powdered sugar + lemon juice)
White chocolate drizzle

Instructions

Make the Cheesecake Filling (Optional): In a small bowl, beat the cold cream cheese with powdered sugar until smooth. Scoop into small dollops using a mini cookie scoop or teaspoon and freeze for 20–30 minutes.
Prepare the Cookie Dough: In a large bowl, beat the butter and softened cream cheese until smooth. Add both sugars and beat until light and fluffy. Add egg, vanilla, lemon zest, and lemon juice. Mix until combined. In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to the wet ingredients, mixing just until a dough forms. Fold in shredded coconut.
Chill the Dough: Refrigerate dough for 30 minutes to help prevent excessive spreading and keep the cookies thick.
Assemble the Cookies: Scoop a heaping tablespoon of dough and flatten it slightly in your palm. Place a frozen cream cheese dollop in the center and fold the dough around it. Roll into a ball. Optionally, roll in extra shredded coconut.
Bake: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Place cookies 2 inches apart and bake for 12–14 minutes or until edges are set but centers look slightly underdone. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Optional Glaze: Mix powdered sugar with lemon juice to drizzle over cooled cookies.

Notes

Chilling the dough is essential to prevent cookies from spreading too much during baking.
Freezing the cheesecake filling before incorporating helps it maintain its shape inside the cookie.
Use fresh lemon zest and juice for the best flavor impact.
Optional toppings like lemon glaze or white chocolate drizzle add a decorative and flavorful touch.
Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.

Keywords: Lemon Coconut Cheesecake Cookies, lemon cookies, coconut cookies, cheesecake filled cookies, lemon dessert, coconut dessert, soft cookies, baked cookies