Lemon Coconut Cheesecake Cookies Recipe
If you’re searching for a treat that’s bright, creamy, chewy, and downright irresistible, look no further than this Lemon Coconut Cheesecake Cookies Recipe! These cookies are everything you love about cheesecake and coconut, all wrapped up in a chewy, lemon-scented cookie. Every bite is bursting with citrusy freshness and a lovely hint of coconut, with just the right amount of rich cream cheese tang. Whether you need a springtime dessert or a sweet surprise for friends, these cookies are sure to steal the show and leave everyone reaching for seconds!
Ingredients You’ll Need
The magic of this recipe is in its simplicity—every ingredient plays a starring role in building the classic cheesecake flavor and soft, fluffy texture. Here’s what you’ll need, plus a quick tip on why each ingredient deserves its spot in this classic Lemon Coconut Cheesecake Cookies Recipe.
- Unsalted Butter: Provides richness and helps keep the cookies wonderfully tender.
- Cream Cheese: The secret weapon for that unmistakably creamy cheesecake flavor and chewy texture.
- Granulated Sugar: Adds perfect sweetness and caramelizes delicately while baking.
- Large Egg: Gives structure and binds the dough together.
- Fresh Lemon Juice: Brings natural tartness and a delightful burst of lemon flavor.
- Lemon Zest: Packs in citrusy aroma and colorful flecks for extra lemon punch.
- Vanilla Extract: Rounds out the flavors and complements the lemon.
- Coconut Extract (Optional): Heightens the coconut flavor for true coconut fans.
- All-Purpose Flour: Creates the cookie’s base, keeping them soft but not cakey.
- Baking Powder: Helps the cookies puff up slightly for a light and chewy bite.
- Baking Soda: Works with the acid in lemon to give extra tenderness.
- Salt: Balances the sweetness and enhances every flavor in the mix.
- Sweetened Shredded Coconut: Dials up the chewy texture and provides a pretty, toasty top.
How to Make Lemon Coconut Cheesecake Cookies Recipe
Step 1: Prep Your Oven and Baking Sheets
Begin by preheating your oven to 350°F—this temperature is the sweet spot for getting beautifully golden edges without overbaking. Grab two baking sheets and line them with parchment paper, which helps the cookies bake evenly and makes cleanup a breeze.
Step 2: Cream Butter and Cream Cheese
In a large mixing bowl, use a hand mixer or stand mixer to beat together the butter and cream cheese until the mixture is completely smooth and creamy. This step is crucial because a well-blended base ensures your cookies are rich, soft, and evenly flavored.
Step 3: Add Sugar and Beat Until Fluffy
Sprinkle in the granulated sugar and continue beating until the mixture turns light and fluffy. This step creates air pockets for an extra-soft cookie texture, so don’t rush it—give it a minute or two to get perfectly whipped.
Step 4: Mix in the Egg and Flavorings
Crack in the egg, pour in the fresh lemon juice, add the vibrant lemon zest, vanilla, and coconut extract (if using). Beat until everything is smoothly incorporated. The mixture should smell absolutely amazing right about now!
Step 5: Combine Dry Ingredients Separately
In another medium bowl, whisk together the flour, baking powder, baking soda, and salt. This helps distribute the leaveners, ensuring your cookies rise and bake perfectly even with each batch.
Step 6: Mix Wet and Dry Ingredients
Gently pour your dry ingredients into the wet mixture in two or three additions, beating on low speed or stirring until just combined. Be careful not to overmix—this keeps the cookies tender and prevents them from becoming dense.
Step 7: Fold in Shredded Coconut
Use a spatula to gently fold the sweetened shredded coconut into your dough. The coconut not only provides chewiness but also infuses the cookie with a delicate, tropical flavor and lovely flecks throughout.
Step 8: Scoop and Space the Cookies
Scoop tablespoon-sized portions of dough onto your prepared baking sheets, spacing them about 2 inches apart. This gives your cookies plenty of room to spread slightly and bake up with pretty, rounded edges.
Step 9: Bake to Golden Perfection
Slide your trays into the preheated oven and bake for 10 to 12 minutes, or until the edges are lightly golden and the centers look set. Don’t worry if they appear a bit soft—they’ll firm up as they cool!
Step 10: Cool and Enjoy
Let your cookies rest on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. This final rest gives them irresistible crisp edges and a perfectly chewy center. Now, it’s time to dig into your batch of Lemon Coconut Cheesecake Cookies Recipe!
How to Serve Lemon Coconut Cheesecake Cookies Recipe
Garnishes
For a bakery-worthy look, try sifting a light dusting of powdered sugar over your cookies, or add an extra pinch of lemon zest while they’re still warm. A drizzle of melted white chocolate or a few toasted coconut flakes on top can take these cookies from everyday delicious to ultra-special.
Side Dishes
Pair your Lemon Coconut Cheesecake Cookies Recipe with a scoop of creamy vanilla ice cream, or set them out alongside fresh berries for a lovely dessert platter. These cookies also work beautifully with a cup of tea or a glass of lemonade for an afternoon treat.
Creative Ways to Present
Stack the cookies on a tiered dessert stand or tuck them into pretty gift boxes lined with parchment for an eye-catching edible gift. For a fun twist, sandwich a spoonful of lemon curd or a swipe of whipped cream cheese between two cookies to make lemon cheesecake cookie sandwiches—guaranteed to delight!
Make Ahead and Storage
Storing Leftovers
Store any leftover Lemon Coconut Cheesecake Cookies Recipe in an airtight container at room temperature. They’ll stay blissfully soft and chewy for up to 4 days—just keep them covered to preserve that perfect texture and keep the coconut from drying out.
Freezing
These cookies freeze like a dream. Simply layer cooled cookies between sheets of parchment in a freezer-safe container or zip-top bag. They can be frozen for up to 2 months. When a craving hits, let them thaw at room temperature for about 30 minutes before serving.
Reheating
If you’d like to enjoy your cookies warm, pop one or two in the microwave for 8 to 10 seconds. This will revive their fresh-baked softness and make the coconut and cream cheese flavors even more fragrant—perfect for cozy snacking!
FAQs
Can I use unsweetened coconut instead of sweetened?
Absolutely! Unsweetened coconut works well if you prefer a less sweet cookie. Just know that the texture may be a touch less chewy and the overall flavor a bit more subtle, but the cookies will still taste fantastic.
What if I want a stronger lemon flavor?
For a more pronounced lemony zing, you can add a few drops of lemon extract along with the juice and zest. Alternatively, increase the amount of lemon zest to ramp up the brightness—the Lemon Coconut Cheesecake Cookies Recipe adapts beautifully!
Can I make the dough ahead of time?
Yes, you can prepare the dough up to 48 hours in advance. Just cover the bowl tightly and store it in the refrigerator. Let the dough sit at room temperature for about 15 minutes before scooping and baking for the best results.
Are these cookies gluten-free?
The original recipe isn’t gluten-free, as it uses all-purpose flour. However, you can substitute a 1:1 gluten-free flour blend with great results. Just know that the texture may be slightly different—still delicious!
How do I keep my cookies from spreading too much?
If your cookies spread more than you’d like, try chilling the dough for 20 to 30 minutes before scooping it onto the trays. Chilled dough yields thicker, fluffier cookies—especially helpful on warmer days!
Final Thoughts
There’s truly nothing like the cheerful, tangy sweetness of this Lemon Coconut Cheesecake Cookies Recipe to brighten up your day or impress your favorite cookie lovers. Every batch is sure to spark joy, so gather your ingredients and treat yourself—you absolutely deserve it!
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 combination of tangy lemon, sweet coconut, and rich cream cheese in a soft, chewy cookie. Perfect for a light and refreshing dessert or sweet treat any time of day!
Ingredients
For the Cookies:
- 1/2 cup unsalted butter, softened
- 4 oz cream cheese, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tablespoon fresh lemon juice
- 1 tablespoon lemon zest
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon coconut extract (optional)
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup sweetened shredded coconut
Instructions
- Preheat the oven and prepare baking sheets: Preheat the oven to 350°F and line two baking sheets with parchment paper.
- Mix wet ingredients: In a large bowl, cream together the butter and cream cheese. Add sugar, beat until light and fluffy. Mix in egg, lemon juice, lemon zest, vanilla, and coconut extract.
- Combine dry ingredients: In a separate bowl, whisk flour, baking powder, baking soda, and salt. Gradually add dry ingredients to wet mixture, mix until combined.
- Add coconut: Fold in shredded coconut.
- Bake: Scoop dough onto baking sheets, bake for 10–12 minutes until edges are golden. Cool on sheet, then transfer to rack to cool.
Notes
- For a stronger lemon flavor, add a few drops of lemon extract.
- Store cookies in an airtight container for soft and chewy texture.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 10g
- Sodium: 80mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg
