Lemon Coconut Cheesecake Cookies (Print Version)
Soft, chewy cookies with tangy lemon, sweet coconut, and creamy cheesecake centers that deliver irresistible flavor in every bite.
# Ingredients:
→ Cookie Dough
01 -
1 cup unsalted butter, softened
02 -
¾ cup granulated sugar
03 -
1 large egg
04 -
1 teaspoon vanilla extract
05 -
2 tablespoons lemon zest
06 -
2 tablespoons lemon juice
07 -
2 ½ cups all-purpose flour
08 -
1 cup shredded coconut
09 -
½ teaspoon baking powder
10 -
Pinch of salt (optional)
→ Cheesecake Filling
11 -
8 oz cream cheese, softened
12 -
½ cup powdered sugar
13 -
1 tablespoon lemon juice
14 -
1 teaspoon vanilla extract
# Steps to Follow:
01 -
In a large bowl, use a hand mixer or stand mixer to beat the softened butter and granulated sugar until light and fluffy (about 3 minutes). Add the egg, vanilla extract, lemon zest, and lemon juice, and beat again until smooth. Gradually add the flour, shredded coconut, baking powder, and a pinch of salt, stirring until the dough is well combined. The dough will be slightly thick and sticky.
02 -
In a separate bowl, beat the softened cream cheese, powdered sugar, lemon juice, and vanilla extract until smooth and creamy. Place the cheesecake filling in the refrigerator for 30 minutes to chill.
03 -
Scoop about 1 tablespoon of the cookie dough and roll it into a ball. Use your finger or a spoon to make an indentation in the center of each dough ball and spoon about 1 teaspoon of the cheesecake filling into it. Carefully fold the edges of the dough around the filling and roll it back into a ball to completely encase the filling.
04 -
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Place the dough balls on the baking sheet, spacing them about 2 inches apart. Bake for 10–12 minutes, or until the edges are lightly golden. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
05 -
Once the cookies have cooled, sprinkle additional shredded coconut on top for extra flavor and texture. Either sprinkle the coconut immediately after they come out of the oven while still soft, or wait until they have cooled completely.