Lemon Coconut Cheesecake Cookies

Name: Lemon Coconut Cheesecake Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 24 cookies
Ingredients: 1 cup all-purpose flour; 1/2 cup unsweetened shredded coconut; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 1/2 cup granulated sugar; 1/4 cup cream cheese, softened; 1 large egg; 1 teaspoon vanilla extract; Zest of 1 lemon; 1 tablespoon lemon juice

Highlighted under: Baking & Desserts

These Lemon Coconut Cheesecake Cookies are a delightful fusion of tangy lemon and creamy cheesecake flavor, all wrapped up in a soft, chewy cookie. Perfect for any occasion!

Created by

Ruby Lawson

Last updated on 2025-12-22T22:33:36.057Z

These Lemon Coconut Cheesecake Cookies are inspired by classic flavors that bring a taste of summer to any day. The combination of zesty lemon and rich coconut creates a treat that is both refreshing and indulgent.

        Why You'll Love These Cookies
        Tangy lemon flavor with a hint of coconut sweetness
Soft and chewy texture that is irresistible
Perfect for summer gatherings or as a sweet snack

      

The Perfect Summer Treat

Lemon Coconut Cheesecake Cookies are not just a dessert; they embody the essence of summer with their bright and refreshing flavors. The combination of zesty lemon and sweet coconut creates a delightful taste that can brighten any day. Whether you’re hosting a summer barbecue, a picnic in the park, or simply enjoying a sunny afternoon, these cookies will be a hit among family and friends. Their vibrant flavor makes them a perfect addition to any dessert table or as a sweet snack on a leisurely day.

These cookies are not only delicious but also incredibly versatile. They can be served warm, straight from the oven, or enjoyed chilled after a few hours in the refrigerator. The texture remains soft and chewy, making each bite an indulgent treat. Pair them with a glass of iced tea or lemonade for a truly refreshing experience.

Baking Tips for Success

To achieve the perfect Lemon Coconut Cheesecake Cookies, be sure to measure your ingredients accurately. Baking is a precise science, and even a small variation can affect the outcome. Use a kitchen scale for the most accurate measurements, especially for flour and sugar. Additionally, let your butter and cream cheese soften at room temperature to ensure a smooth and creamy batter that incorporates well.

Another helpful tip is to chill your cookie dough for about 30 minutes before baking. This helps the cookies maintain their shape and prevents them from spreading too much in the oven. If you prefer a more intense lemon flavor, consider adding a bit more lemon zest to the dough. The zest is where the concentrated flavor lies, and it can elevate your cookies to another level!

Ingredients

For the Cookies

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

Mix the ingredients well to ensure a uniform dough.

Instructions

Preheat the Oven

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

Combine Dry Ingredients

In a bowl, whisk together flour, shredded coconut, baking powder, and salt. Set aside.

Cream Butter and Sugar

In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy.

Add Cream Cheese and Egg

Mix in the cream cheese, egg, vanilla extract, lemon zest, and lemon juice until combined.

Mix in Dry Ingredients

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Scoop the Dough

Using a cookie scoop or spoon, drop dough onto the prepared baking sheet, spacing them about 2 inches apart.

Bake

Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden.

Cool and Serve

Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Enjoy your delicious cookies with a glass of cold milk!

Storing Your Cookies

Proper storage is key to keeping your Lemon Coconut Cheesecake Cookies fresh. Once they have cooled completely, store them in an airtight container at room temperature for up to a week. If you want to keep them longer, you can freeze the cookies. Place them in a single layer in a freezer-safe bag or container, separating layers with parchment paper to prevent sticking. They can be stored in the freezer for up to three months.

When you're ready to enjoy your frozen cookies, simply let them thaw at room temperature for a few hours or pop them in the microwave for a few seconds to warm them up. This way, you can always have a delicious treat on hand whenever the craving strikes!

Variations to Try

While the original Lemon Coconut Cheesecake Cookies are delightful, there are several variations you can experiment with to suit your taste. For a chocolate twist, consider adding chocolate chips to the dough or drizzling melted chocolate on top of the cooled cookies. This combination of chocolate and lemon can create an unexpected yet delicious flavor profile.

Another idea is to incorporate different nuts such as chopped macadamia nuts or almonds for an added crunch. You can also try substituting lime juice and zest for lemon to create a Lime Coconut Cheesecake version. The possibilities are endless, and each variation can bring a new level of excitement to this already fabulous cookie recipe!

Questions About Recipes

→ Can I use fresh coconut instead of shredded coconut?

Yes, fresh coconut can be used, but ensure it's finely grated for the best texture.

→ How should I store these cookies?

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

→ Can I freeze these cookies?

Yes, you can freeze the dough or the baked cookies for up to 3 months.

→ What can I substitute for cream cheese?

You can use mascarpone cheese or a non-dairy cream cheese alternative if desired.