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