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Lemon Coconut Cheesecake Cookies

If you’re craving a cookie that’s as refreshing as it is indulgent, these Lemon Coconut Cheesecake Cookies are the perfect treat! Bursting with bright citrus flavor, creamy cheesecake filling, and a tropical hint of coconut, each bite delivers a deliciously unique twist on traditional cookies.

Whether you’re baking for a party, holiday gathering, or just need something sweet and satisfying, this recipe is sure to become a favorite.

🌟 Why You’ll Love These Cookies

  • Bright & Refreshing – The fresh lemon zest and juice bring a vibrant, tangy flavor.
  • Creamy Filling – Each cookie is stuffed with a smooth lemon cheesecake center.
  • Tropical Sweetness – Shredded coconut adds subtle sweetness and texture.
  • Soft & Chewy Texture – These cookies bake up perfectly soft, with just a touch of golden crisp on the edges.
  • Perfect for Any Occasion – Great for spring, summer, or whenever you need a cheerful dessert!

🍋 Ingredients You’ll Need

For the Cookie Dough:

  • 1 cup unsalted butter, softened
  • ¾ cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 tablespoons lemon zest
  • 2 tablespoons lemon juice
  • 2½ cups all-purpose flour
  • 1 cup shredded coconut
  • ½ teaspoon baking powder
  • Pinch of salt (optional)

For the Cheesecake Filling:

  • 8 oz cream cheese, softened
  • ½ cup powdered sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract

👩‍🍳 How to Make Lemon Coconut Cheesecake Cookies

1. Make the Cookie Dough

  • Cream the butter and sugar: In a large bowl, beat the softened butter and granulated sugar with a hand or stand mixer until light and fluffy (about 3 minutes).
  • Add wet ingredients: Mix in the egg, vanilla extract, lemon zest, and lemon juice until smooth.
  • Add dry ingredients: Gradually stir in the flour, coconut, baking powder, and salt. Mix until the dough is thick and sticky.

2. Prepare the Cheesecake Filling

  • Mix the filling: In a separate bowl, combine cream cheese, powdered sugar, lemon juice, and vanilla. Beat until smooth and creamy.
  • Chill the filling: Refrigerate for 30 minutes to firm up the mixture for easier handling.

3. Assemble the Cookies

  • Form the dough balls: Scoop 1 tablespoon of dough and roll into a ball.
  • Add filling: Make an indentation in the center and spoon in about 1 teaspoon of cheesecake filling.
  • Seal the cookie: Carefully fold the dough around the filling and roll back into a smooth ball, ensuring the filling is sealed inside.

4. Bake the Cookies

  • Preheat the oven: Set to 350°F (175°C) and line a baking sheet with parchment paper.
  • Bake: Arrange the dough balls 2 inches apart and bake for 10–12 minutes, or until edges are lightly golden.
  • Cool: Let the cookies rest on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.

5. Optional Coconut Topping

Once cooled, sprinkle with extra shredded coconut for added flavor and texture. You can also sprinkle coconut while the cookies are warm so it sticks more easily.

💡 Tips for Success

  • Chill the dough: This helps prevent the cookies from spreading too much during baking.
  • Use fresh lemons: Fresh lemon juice and zest offer the best flavor.
  • Don’t overbake: Bake just until the edges are set—the centers should remain soft.
  • Keep the filling cool: Chilling the cheesecake mixture helps it stay creamy and prevents it from oozing out during baking.

🍪 Variations to Try

  • White chocolate chips: Add a handful for extra sweetness and a creamy contrast.
  • Lime twist: Swap lemon for lime juice and zest for a fun variation.
  • Toasted coconut: Toast the shredded coconut before adding it to enhance the nutty flavor.
  • Boost the coconut flavor: Add a drop or two of coconut extract to the dough for extra tropical flair.

❓ Frequently Asked Questions

Can I make these ahead of time?
Yes! Prepare and shape the dough, then freeze the cookie balls. Bake straight from frozen—just add a couple of minutes to the baking time.

How do I get more coconut flavor?
Toast the coconut before adding it to the dough or use coconut extract for a bolder coconut profile.

Can I freeze the baked cookies?
Absolutely. Let them cool completely, then store in an airtight container or freezer-safe bag for up to 3 months. Thaw at room temperature when ready to eat.

🍋 Lemon Coconut Cheesecake Cookies Recipe Card

These cookies combine the best of three worlds: zesty lemon, creamy cheesecake, and sweet coconut. They’re soft, chewy, and bursting with flavor—perfect for sharing or treating yourself!

Prep Time: 30 minutes
Chill Time: 30 minutes
Cook Time: 12 minutes
Total Time: 1 hour 12 minutes
Yield: 24 cookies
Calories: ~160 per cookie