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This lemon coconut cheesecake cookie recipe transforms simple ingredients into a decadent treat that perfectly balances tangy citrus with sweet coconut and creamy cheesecake filling. Each bite delivers a surprise of flavors that has made these cookies a favorite at my family gatherings year-round.
I first created these cookies for my sister's bridal shower when I needed something elegant yet approachable. The guests were so impressed by the hidden cheesecake center that I've been requested to bring them to every family function since.
Ingredients
- For the Cookie Dough
- 1 cup unsalted butter softened: Quality butter makes a significant difference in flavor depth
- ¾ cup granulated sugar: Provides just the right sweetness without overpowering the lemon
- 1 large egg: Brings structure and richness to the cookie base
- 1 teaspoon vanilla extract: Enhances all other flavors in the cookie
- 2 tablespoons lemon zest: Use organic lemons for the brightest flavor and no chemical residue
- 2 tablespoons lemon juice: Fresh is essential for authentic tangy notes
- 2 ½ cups all-purpose flour: Creates the perfect tender yet sturdy cookie structure
- 1 cup shredded coconut: Sweetened or unsweetened, both work depending on your preference
- ½ teaspoon baking powder: Provides just enough lift without making them cakey
- Pinch of salt (optional): Balances sweetness and enhances flavor
- For the Cheesecake Filling
- 8 oz cream cheese softened: Full-fat provides the creamiest texture and flavor
- ½ cup powdered sugar: Dissolves smoothly into the filling without graininess
- 1 tablespoon lemon juice: Adds brightness that cuts through the rich cream cheese
- 1 teaspoon vanilla extract: Rounds out the tangy notes with warmth
Step-by-Step Instructions
- Prepare the Cookie Dough:
- Cream butter and sugar. Beat the softened butter and granulated sugar for a full three minutes until the mixture becomes noticeably lighter in both color and texture. This incorporates air that creates the perfect cookie structure and ensures even sugar distribution.
- Add wet ingredients:
- Incorporate the egg completely before adding vanilla, lemon zest and juice. The mixture might look slightly curdled from the acidic lemon juice but this is perfectly normal and will smooth out when the dry ingredients are added.
- Incorporate dry ingredients:
- Add flour, coconut, baking powder and salt gradually in three additions, mixing just until combined after each. Overmixing at this stage will develop gluten and make your cookies tough instead of tender.
- Prepare the Cheesecake Filling:
- Mix the filling. Beat cream cheese until completely smooth before adding other ingredients to avoid lumps in your filling. The mixture should have a thick but spreadable consistency similar to frosting.
- Chill the filling:
- This crucial step firms up the filling making it much easier to work with. If your kitchen is particularly warm, consider chilling the cookie dough briefly too.
- Assemble the Cookies:
- Shape the dough. Use a cookie scoop for uniform cookies that will bake evenly. The dough will be slightly sticky, so lightly dampening your hands can make rolling easier.
- Add the cheesecake filling:
- Make deep indentations in each dough ball using your thumb or the back of a measuring teaspoon. Ensure there's enough dough around the edges to completely seal in the filling.
- Seal the dough:
- Pinch and fold the dough carefully over the filling working your way around the circumference before gently rolling between your palms to create a smooth ball. Any cracks or openings will allow filling to leak during baking.
- Bake the Cookies:
- Preheat the oven. Allow your oven to fully preheat for at least 15 minutes to ensure even baking temperature throughout.
- Bake the cookies:
- Place cookies on a parchment-lined baking sheet leaving ample space between each as they will spread during baking. Look for light golden edges rather than color on top as your doneness indicator.
- Cool the cookies:
- Let cookies set on the hot baking sheet for exactly 5 minutes before transferring to a cooling rack. They will continue baking from residual heat during this time.
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The shredded coconut is truly what makes these cookies special in my family. My grandmother always added coconut to her baking and these cookies remind me of summers spent in her kitchen. The way it toasts slightly during baking adds a subtle nuttiness that perfectly complements the bright lemon notes.
Recipe FAQs
- → Can I make these cookies ahead of time?
Yes, you can prepare the dough and filling up to 24 hours in advance and store them separately in the refrigerator. You can also freeze the assembled unbaked cookies for up to 3 months - just add 2-3 minutes to the baking time when cooking from frozen.
- → How do I store leftover cookies?
Store the cookies in an airtight container in the refrigerator for up to 5 days due to the cream cheese filling. Let them come to room temperature for about 15 minutes before serving for the best flavor and texture.
- → Can I use sweetened or unsweetened coconut?
Both sweetened and unsweetened coconut work well in this cookie. Sweetened coconut will result in a slightly sweeter cookie, while unsweetened will let the lemon flavor shine more prominently. Choose based on your preference.
- → Why did my cheesecake filling leak out during baking?
This typically happens if the dough isn't sealed completely around the filling. Make sure to fully encase the filling and consider chilling the assembled cookies for 15 minutes before baking to help maintain their shape.
- → Can I use bottled lemon juice instead of fresh?
While fresh lemon juice and zest provide the best flavor, bottled lemon juice can work in a pinch. However, you'll need to add extra lemon zest or a drop of lemon extract to compensate for the reduced flavor intensity.
- → How can I make these cookies gluten-free?
Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. The texture may be slightly different, but the cookies will still be delicious. Make sure all other ingredients, including the baking powder, are certified gluten-free.