If you’re on the hunt for a cookie recipe that combines refreshing citrus with creamy indulgence, look no further than Lemon Coconut Cheesecake Cookies! These delightful cookies balance the tangy brightness of lemon with the rich creaminess of cheesecake and the sweet, tropical flavor of coconut. Perfect for any occasion—whether it’s a family gathering, special celebration, or simply because you’re craving something sweet—these cookies are sure to become a favorite in your baking repertoire.
Let’s break down everything you need to know to make these cookies and achieve cookie perfection!
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
- 2 ½ 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
Step-by-Step Instructions
1. Prepare the Cookie Dough:
- Cream the butter and sugar: In a large bowl, use a hand mixer or stand mixer to beat the softened butter and granulated sugar together until the mixture is light and fluffy (about 3 minutes).
- Add the wet ingredients: Beat in the egg, vanilla extract, lemon zest, and lemon juice until the mixture is smooth and well combined.
- Incorporate dry ingredients: Gradually add the flour, shredded coconut, baking powder, and a pinch of salt. Mix until the dough comes together. The dough will be slightly thick and sticky.
2. Prepare the Cheesecake Filling:
- Mix the filling: In a separate bowl, beat the softened cream cheese, powdered sugar, lemon juice, and vanilla extract until smooth and creamy.
- Chill the filling: Place the cheesecake filling in the fridge for about 30 minutes. This will help it firm up, making it easier to handle when assembling the cookies.
3. Assemble the Cookies:
- Shape the dough: Scoop about 1 tablespoon of the cookie dough and roll it into a ball.
- Add the cheesecake filling: Use your finger or a spoon to make a small indentation in the center of each dough ball. Spoon about 1 teaspoon of the cheesecake filling into the center of each dough ball.
- Seal the dough: Carefully fold the edges of the dough around the filling, then roll it back into a ball, ensuring the cheesecake filling is completely enclosed within the dough.
4. Bake the Cookies:
- Preheat the oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Bake the cookies: 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.
- Cool the cookies: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
5. Optional Coconut Topping:
For an extra touch of flavor and texture, sprinkle additional shredded coconut on top of the cookies once they have cooled. You can add the coconut immediately after the cookies come out of the oven while they are still soft, or wait until they have fully cooled.
Tips for Perfect Lemon Coconut Cheesecake Cookies
To ensure your cookies come out perfectly every time, here are a few tips to keep in mind:
- Chill the dough: Chilling the dough for about 30 minutes before rolling it into balls helps prevent the cookies from spreading too much while baking.
- Use fresh lemon: For the best flavor, use fresh lemon juice and zest. Fresh lemon really elevates the taste and gives these cookies a vibrant citrus kick.
- Don’t over-bake: These cookies are at their best when soft and chewy, so make sure to bake just until the edges turn golden. The center should still be slightly soft.
- Chill the cheesecake filling: To avoid melting, make sure to chill the cheesecake filling before assembling the cookies.
Variations to Try with Lemon Coconut Cheesecake Cookies
While this recipe is already a flavor-packed treat, here are some creative variations to customize these cookies even more:
- Add white chocolate chips: For a touch of sweetness, try adding white chocolate chips to the dough. The smooth, sweet contrast pairs perfectly with the tangy lemon and coconut.
- Try lime instead of lemon: Switch things up by using lime juice and zest for a refreshing twist on these cookies.
- Toast the coconut: Toasting the shredded coconut in a skillet before adding it to the dough brings out a nutty flavor and enhances the coconut’s taste.
- Coconut extract: For an even stronger coconut flavor, add a few drops of coconut extract to the dough for a more intense tropical flavor.
FAQs
Can I make these cookies in advance?
Yes, you can make the dough ahead of time. Shape it into balls and freeze them. When you’re ready to bake, place the frozen dough balls directly on the baking sheet and bake them as directed. You may need to extend the baking time by a couple of minutes.
How can I make these cookies more coconut-flavored?
If you want a stronger coconut flavor, try toasting the shredded coconut in a skillet for a few minutes before adding it to the dough. This will enhance the natural coconut flavor and give it a richer taste.
Can I freeze these cookies?
Absolutely! Once baked and fully cooled, you can freeze these cookies. Store them in an airtight container or freezer bag for up to 3 months. When you’re ready to eat, just let them thaw at room temperature.
Conclusion
Lemon Coconut Cheesecake Cookies are the perfect balance of creamy, tangy, and sweet, making them a delightful dessert that will stand out at any gathering or as an everyday indulgence. Whether you’re baking for a special occasion or just for a cozy treat, these cookies will become a go-to recipe in your collection. Happy baking!
Prep Time: 30 minutes
Cook Time: 12 minutes
Chilling Time: 30 minutes
Total Time: 1 hour 12 minutes
Course: Dessert
Cuisine: American
Servings: 24 Cookies
Calories: 160 kcal per cookie