Lemon Coconut Cheesecake Cookies

Name: Lemon Coconut Cheesecake Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 24 cookies
Ingredients: 1 cup all-purpose flour; 1/2 cup unsweetened shredded coconut; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 1/2 cup granulated sugar; 1/2 cup cream cheese, softened; 1 egg; 1 tablespoon lemon zest; 1 tablespoon lemon juice; 1 teaspoon vanilla extract; 1/4 cup unsweetened shredded coconut, toasted; Powdered sugar for dusting (optional)

Highlighted under: Baking & Desserts

Delight in the tropical flavors of these Lemon Coconut Cheesecake Cookies, where zesty lemon meets creamy cheesecake and coconut.

Created by

Emily

Last updated on 2025-12-23T18:06:43.493Z

These Lemon Coconut Cheesecake Cookies are inspired by the classic cheesecake but in a delightful cookie form. The zesty lemon adds a refreshing brightness, while the coconut gives it a tropical twist. Perfect for any occasion!

        Why You'll Love These Cookies
        Bright citrus flavor balanced with creamy cheesecake goodness
Chewy texture with a hint of coconut that adds a tropical flair
Easy to make and perfect for sharing or indulging yourself

      

The Perfect Blend of Flavors

These Lemon Coconut Cheesecake Cookies are a delightful fusion of flavors that transport you straight to a tropical paradise. The tangy brightness of fresh lemon zest and juice perfectly complements the creamy richness of cream cheese, making each bite a harmonious experience. The addition of shredded coconut introduces a unique texture and flavor, transforming traditional cheesecake cookies into an exotic treat that stands out at any gathering.

With every cookie, you’ll experience a burst of citrus that refreshes the palate. The combination of sweet and tart flavors keeps your taste buds engaged, while the creamy base provides a satisfying mouthfeel. It’s a dessert that offers more than just sweetness; it delivers a complex flavor profile that both adults and children will adore.

A Cookie for Every Occasion

These cookies are incredibly versatile, making them perfect for a variety of occasions. Whether you’re hosting a summer barbecue, celebrating a birthday, or just indulging in a cozy night in, they fit seamlessly into any setting. Their bright flavor and appealing texture make them a great addition to dessert platters, and they’re sure to impress guests with their unique taste.

If you’re looking for a delightful treat to share with friends or family, these cookies are an excellent choice. They are easy to make in large batches, so you can bake enough to satisfy everyone’s sweet tooth. Plus, they travel well, making them ideal for picnics or potlucks.

Baking Tips for Success

To ensure your Lemon Coconut Cheesecake Cookies turn out perfectly every time, start by measuring your ingredients accurately. Baking is a science, and even slight variations can affect the texture and flavor of your cookies. Use a kitchen scale for precise measurements, especially for flour and sugar, which can be compacted in their containers.

Another important tip is to allow your butter and cream cheese to soften at room temperature before mixing. This helps achieve a smooth and creamy batter, which is crucial for the texture of your cookies. Additionally, don’t skip toasting the coconut for the topping; this step enhances the flavor and adds a delightful crunch that complements the chewy cookie base.

Ingredients

For the Cookies

1 cup all-purpose flour
1/2 cup unsweetened shredded coconut
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup cream cheese, softened
1 egg
1 tablespoon lemon zest
1 tablespoon lemon juice
1 teaspoon vanilla extract

For the Topping

1/4 cup unsweetened shredded coconut, toasted
Powdered sugar for dusting (optional)

Combine all ingredients in a mixing bowl to create the dough for your cookies.

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Prepare the Dough

In a bowl, whisk together flour, shredded coconut, baking soda, and salt. In another bowl, cream together butter and sugar until light and fluffy. Add cream cheese and mix until smooth. Beat in the egg, lemon zest, lemon juice, and vanilla extract. Gradually add the flour mixture until fully combined.

Shape and Bake

Drop rounded tablespoons of dough onto the prepared baking sheet. Bake for 10-12 minutes or until the edges are lightly golden. Remove from oven and let cool slightly.

Add Topping

Once cooled, sprinkle with toasted coconut and dust with powdered sugar if desired.

Enjoy your Lemon Coconut Cheesecake Cookies with a cup of tea or coffee!

Storing Your Cookies

To keep your Lemon Coconut Cheesecake Cookies fresh, store them in an airtight container at room temperature. They are best enjoyed within a week, but you can also freeze them for longer storage. Simply place the cooled cookies in a single layer in a freezer-safe container, separating layers with parchment paper to prevent sticking.

When you’re ready to enjoy your frozen cookies, allow them to thaw at room temperature for about 30 minutes. If you prefer a warm treat, pop them in the microwave for a few seconds to warm them up. This will revive their chewy texture and enhance the delicious flavors.

Variations to Try

Feel free to get creative with your Lemon Coconut Cheesecake Cookies by adding your favorite mix-ins. Chopped macadamia nuts, white chocolate chips, or even a drizzle of lemon glaze can elevate the flavors even further. Each addition can introduce new textures and tastes that make these cookies uniquely yours.

For a more indulgent treat, consider making a lemon cream cheese frosting to pipe on top of the cooled cookies. This extra layer of flavor will make them even more decadent and perfect for special occasions. Experimenting with different toppings and mix-ins can keep this recipe exciting and fresh each time you bake.

Questions About Recipes

→ Can I use a different type of nut instead of coconut?

Yes, you can substitute shredded coconut with chopped nuts like almonds or walnuts if preferred.

→ How should I store the cookies?

Store the cookies in an airtight container at room temperature for up to 5 days.

→ Can I freeze the dough?

Yes, you can freeze the cookie dough for up to 3 months. Just thaw in the fridge before baking.

→ What can I use instead of cream cheese?

You can use a vegan cream cheese alternative or mascarpone cheese for a similar texture.