Lemon Coconut Cheesecake Cookies

Why You’ll Love This Recipe

I love these Lemon Coconut Cheesecake Cookies because they combine the best of both worlds: a zesty, lemony cookie base with a creamy, tangy cheesecake topping. The shredded coconut adds a bit of texture and flavor, while the optional broiling step gives them that golden, slightly toasted look that makes them feel extra indulgent. These cookies are light, refreshing, and just the right balance of sweet and tangy. They’re perfect for any time you want a bite-sized, creamy treat that will impress your guests—or yourself!

Ingredients

For the Cookie Base:

¾ cup unsalted butter, softened

⅔ cup granulated sugar

1 large egg

1 teaspoon vanilla extract

1 tablespoon lemon zest

1 tablespoon lemon juice

1 ¾ cups all-purpose flour

½ teaspoon baking powder

¼ teaspoon salt

½ cup shredded coconut (optional for texture in the base)

For the Cheesecake Topping:

8 oz cream cheese, softened

⅓ cup powdered sugar

1 tablespoon lemon juice

1 teaspoon lemon zest

½ teaspoon vanilla extract

For the Topping:

½ cup sweetened shredded coconut

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Make the Cookie Base:

Preheat your oven: Set the oven to 350°F (175°C). Line a baking sheet with parchment paper.

Cream the butter and sugar: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.

Mix in the wet ingredients: Add in the egg, vanilla extract, lemon zest, and lemon juice. Mix until smooth and well combined.

Add the dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing until a soft dough forms.

Optional texture: If you’re using shredded coconut for texture in the base, fold it in now.

Shape the dough: Scoop 1 to 1 ½ tablespoon-sized balls of dough onto the baking sheet. Gently flatten each ball into a thick disk (about 2 inches wide) using your fingers or the bottom of a glass.

Bake the cookie bases: Bake the cookies for 8-10 minutes, or until the edges are set but the centers are still soft. The cookies should puff up slightly but remain flat enough to hold the topping.

Cool the cookies: Let the cookies cool on the tray for a few minutes before transferring them to a wire rack to cool completely.

Make the Cheesecake Topping:

Beat the cream cheese mixture: In a bowl, beat together the softened cream cheese, powdered sugar, lemon juice, lemon zest, and vanilla extract until smooth and fluffy.

Chill for easy scooping: Chill the cheesecake mixture in the refrigerator for 15-30 minutes to make scooping easier.

Assemble and Finish:

Top the cookies: Once the cookies are fully cooled, dollop 1 rounded teaspoon of the cheesecake mixture onto each cookie.

Add shredded coconut: Sprinkle the shredded coconut generously over the cheesecake topping.

Final Bake or Broil (Optional):

Optional broiling: To create a toasted coconut effect, return the topped cookies to the oven at 375°F for 3-4 minutes to slightly set the topping and warm the cookie. Alternatively, you can place the cookies under the broiler for 1-2 minutes to lightly toast the coconut. Watch carefully to avoid burning!

Optional soft finish: If you prefer a softer, less toasted finish, you can skip the broil step, and the cookies will still be delicious.

Servings and Timing

Servings: This recipe makes about 24 cookies.

Prep Time: 25 minutes

Cook Time: 12 minutes

Chilling Time: 30 minutes

Total Time: 1 hour 7 minutes

Variations

Coconut-Free Option: If you prefer a coconut-free version, simply skip the shredded coconut in both the base and the topping for a pure lemon cheesecake flavor.

Berry Topping: Top the finished cookies with fresh berries like raspberries or blueberries for a colorful and fruity twist.

Vegan Version: Use dairy-free butter and a dairy-free cream cheese substitute to make these cookies vegan-friendly.

Storage/Reheating

Storage: Store any leftover cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week.

Freezing: These cookies can be frozen! Freeze the baked cookies without the cheesecake topping for up to 2 months. When ready to serve, thaw and top with the cheesecake mixture and coconut.

FAQs

Can I use bottled lemon juice for the cookie dough and topping?

Fresh lemon juice will give you the best flavor, but you can use bottled lemon juice in a pinch. Fresh zest is also key for the best lemon flavor.

Can I make these cookies ahead of time?

Yes, you can prepare the cookie bases and store them in an airtight container for up to 3 days. Then, add the cheesecake topping and coconut right before serving.

What if I don’t want to broil the cookies?

You can skip the broiling step if you prefer a softer cookie. The cookies will still be delicious without the toasted coconut topping.

How do I prevent the cheesecake topping from running off the cookies?

Make sure the cookies are completely cooled before adding the cheesecake topping. Chilling the cheesecake mixture also helps it firm up for easier scooping.

Can I use a different fruit for the topping?

Yes! You can top these cookies with fresh fruit like strawberries, raspberries, or blueberries for a fruity variation that pairs well with the tangy cheesecake and lemon flavors.

Conclusion

These Lemon Coconut Cheesecake Cookies are the perfect combination of creamy, citrusy, and refreshing flavors. The soft lemon cookie base, tangy cheesecake topping, and sweet, toasted coconut create an irresistible bite-sized treat that’s ideal for any occasion. Whether you’re serving them at a party, sharing them with friends, or indulging in them yourself, these cookies are sure to delight with every bite!

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