Lemon Coconut Cheesecake Cookies Recipe
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.
- 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
Find it online: https://cookcrisis.com/lemon-coconut-cheesecake-cookies-recipe/
