Hey there, sweet friends! I’m beyond excited you’re here — because today, we’re diving into something truly sunshine-worthy. These Lemon Coconut Cheesecake Cookies are the kind of dessert that makes any day brighter. Think of them as a sweet little getaway: buttery, citrusy, and kissed with coconut bliss.
If you love cookies that taste like a mini vacation, stick around — this one’s going to be your new favorite. 🌴
And hey — before we dive in, make sure to subscribe to my newsletter for more comforting, creative recipes straight from my kitchen to yours!
What Are Lemon Coconut Cheesecake Cookies?
These Lemon Coconut Cheesecake Cookies are soft, chewy, and filled with that luscious cheesecake-like flavor — the perfect balance of sweet, tart, and creamy. They’re great for spring gatherings, Easter desserts, or when you just need a little bite of sunshine.
Why You’ll Love Them
- Bright, zesty lemon flavor balanced with creamy coconut.
- Soft, tender texture — like a cheesecake cookie hybrid.
- Simple ingredients and minimal prep time.
- Perfect for gifting, tea parties, or after-dinner indulgence.
What They Taste Like
Imagine the tang of lemon curd swirling into the richness of cheesecake, wrapped in a buttery coconut cookie. One bite and you’ll understand why I can’t stop baking them!
Health Notes
These cookies are decadent, but you can easily make them lighter with low-fat cream cheese or coconut sugar. Plus, the lemon adds a lovely hit of Vitamin C!
Ingredients You’ll Need
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- 1 large egg
- 2 oz cream cheese, softened
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 ¼ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup shredded sweetened coconut
Tools You’ll Need
- Mixing bowls
- Hand or stand mixer
- Baking sheets & parchment paper
- Microplane for zesting
- Cookie scoop
Substitutions
- Butter: Use coconut oil for a dairy-free twist.
- Cream cheese: Try vegan cream cheese or mascarpone.
- Coconut: Toasted coconut adds an extra nutty aroma!
How to Make Lemon Coconut Cheesecake Cookies
Step 1: Preheat & Prep
Preheat your oven to 350°F (175°C) and line your baking sheet with parchment paper.
Step 2: Cream the Butter & Sugar
In a bowl, beat the softened butter and granulated sugar until light and fluffy. (You want that airy base for pillowy cookies!)
Step 3: Add Cream Cheese & Flavorings
Blend in the cream cheese, egg, lemon zest, lemon juice, and vanilla extract until smooth and creamy.
Step 4: Mix Dry Ingredients
In a separate bowl, whisk together flour, baking powder, and salt. Slowly add to the wet ingredients until just combined.
Step 5: Fold in Coconut
Gently mix in shredded coconut. The dough will be soft but manageable.
Step 6: Scoop & Bake
Drop spoonfuls of dough onto the baking sheet, leaving space between each cookie. Bake for 10–12 minutes until edges are golden and centers just set.
Step 7: Cool & Enjoy!
Let them cool slightly before transferring to a rack. They’re even better chilled — just like cheesecake!
What to Serve with Lemon Coconut Cheesecake Cookies
These cookies pair beautifully with:
- Iced green tea for a refreshing contrast
- Vanilla bean latte for cozy mornings
- Coconut ice cream for a decadent dessert plate
You can also serve them alongside other sunny treats like my Lemon Blueberry Bread, or for a chocolate twist, check out my Chocolate Chip Walnut Cookies.
Tips for Making Them Perfect
- Don’t overbake! The centers should still look slightly soft when you pull them out.
- Chill the dough for 15 minutes if your kitchen is warm — it helps keep the cookies thick.
- Use fresh lemon zest for the brightest flavor. Bottled juice won’t do this justice!
- Add white chocolate chips for an indulgent twist.
Storage Instructions
- At room temp: Store in an airtight container for up to 3 days.
- In the fridge: Keeps fresh for 5–6 days.
- To freeze: Freeze baked cookies up to 2 months. Thaw at room temp before serving.
General Information
Did you know lemon and coconut are a classic Southern pairing? My grandmother used to make lemon-coconut bars every Easter, and these cookies are my little modern homage to her tradition. 🍋🥥
Perfect year-round, but especially lovely in spring and summer when you crave bright, tropical flavors!
Frequently Asked Questions
Q: Can I make these cookies gluten-free?
Yes! Substitute with a 1:1 gluten-free flour blend.
Q: How do I make them extra lemony?
Add a few drops of lemon extract or a bit more zest — taste and adjust!
Q: Can I use unsweetened coconut?
Absolutely, though the cookies will be slightly less sweet.
Q: Can I double the recipe?
Yes — they freeze beautifully, so go ahead!
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Conclusion
There’s something so magical about these Lemon Coconut Cheesecake Cookies — they’re soft, tangy, and oh-so-tropical. Each bite feels like sunshine and comfort rolled into one.
If you loved this recipe, try these next:
Thanks for baking with me today, my friend. Don’t forget to share your cookie creations — I’d love to see them!
Interactive Section
❤️ If you try this recipe, please leave a comment below and tell me how yours turned out!
📸 Share your photos on Pinterest @poulefrecipe and tag me — I can’t wait to see your sweet creations!
Nutritional Information (Per Cookie)
| Calories | Fat | Carbs | Sugar | Protein |
|---|---|---|---|---|
| 160 | 9g | 18g | 11g | 2g |
Irresistible Lemon Coconut Cheesecake Cookies (Soft, Tangy & Tropical!)
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Soft, tangy, and kissed with coconut sweetness, these Lemon Coconut Cheesecake Cookies bring a taste of sunshine to your kitchen. With creamy cream cheese, zesty lemon, and tender coconut in every bite, they’re a tropical twist on the classic cookie that melts in your mouth. Perfect for spring gatherings, tea parties, or simply treating yourself to something special!
Ingredients
½ cup unsalted butter, softened
½ cup granulated sugar
1 large egg
2 oz cream cheese, softened
1 tablespoon lemon zest
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
1¼ cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
½ cup shredded sweetened coconut
Optional: ¼ cup white chocolate chips for extra indulgence
Instructions
1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
2. In a large bowl, beat the softened butter and granulated sugar together until light and fluffy—about 2 minutes using a hand mixer.
3. Add the softened cream cheese and continue to beat until fully combined and creamy.
4. Mix in the egg, lemon zest, lemon juice, and vanilla extract until smooth.
5. In a separate bowl, whisk together the flour, baking powder, and salt.
6. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
7. Fold in the shredded coconut (and white chocolate chips, if using) until evenly distributed.
8. Use a small cookie scoop to drop dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
9. Bake for 10–12 minutes, or until the edges are lightly golden but the centers still look slightly soft.
10. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
11. For an extra touch, sprinkle with more lemon zest or a light dusting of powdered sugar before serving.
Notes
💛 *Don’t overbake!* These cookies are best when soft in the center—just like mini cheesecakes.
🌴 Chill the dough for 15 minutes if it feels sticky; it helps keep the cookies thick and chewy.
🍋 Use fresh lemon zest for the most vibrant flavor; bottled lemon juice won’t have the same brightness.
🥥 Toast the coconut before folding it in for a deeper, nuttier aroma.
❄️ To freeze: store baked cookies in an airtight container for up to 2 months. Thaw at room temperature before serving.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 11g
- Sodium: 80mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
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Gianna Poulef
I’m Gianna Poulef from Poulef Recipes. I love sharing perfected dishes from my kitchen. I’m sure they’ll earn a spot in your heart. Let’s savor this journey together!.
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