Lemon Coconut Cheesecake Cookies

Why You’ll Love This Recipe

These cookies combine the best of both worlds: the rich, creamy texture of cheesecake and the chewy, flavorful bite of coconut-infused cookie dough. The lemon zest adds a refreshing citrusy brightness, making each bite a delightful experience. Whether you're baking for a special event or a casual treat, these cookies are sure to impress.

Ingredients

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

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

Directions

1. Prepare the Cookie Dough:

   • In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 3 minutes.

   • Add the egg, vanilla extract, lemon zest, and lemon juice, mixing until smooth.

   • Gradually add the flour, shredded coconut, baking powder, and a pinch of salt, stirring until well combined.

2. Prepare the Cheesecake Filling:

   • In a separate bowl, beat the softened cream cheese, powdered sugar, lemon juice, and vanilla extract until smooth and creamy.

   • Chill the cheesecake filling in the refrigerator for 30 minutes to make it easier to handle.

3. Assemble the Cookies:

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

   • Scoop about 1 tablespoon of cookie dough and roll it into a ball.

   • Make an indentation in the center of each dough ball and spoon about 1 teaspoon of the chilled cheesecake filling into the center.

   • Carefully fold the edges of the dough around the filling and roll it back into a ball, ensuring the cheesecake filling is completely enclosed.

4. Bake the Cookies:

   • Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart.

   • Bake for 10–12 minutes, or until the edges are lightly golden.

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

5. Optional Coconut Topping:

   • Once cooled, sprinkle additional shredded coconut on top for extra flavor and texture.

Servings and Timing

• Servings: Approximately 24 cookies

• Prep Time: 30 minutes

• Cook Time: 10–12 minutes

• Total Time: Approximately 1 hour

Variations

• White Chocolate Chips: Add a handful of white chocolate chips to the dough for a sweet contrast to the tangy lemon and coconut flavors.

• Lime Zest: Substitute lime zest for lemon zest to create a different citrus profile.

• Coconut Extract: Incorporate a few drops of coconut extract into the dough for a more pronounced coconut flavor.

Storage/Reheating

• Storage: Store the cookies in an airtight container at room temperature for up to 5 days.

• Freezing: Freeze the cookies in a single layer on a baking sheet, then transfer to a freezer-safe bag or container for up to 3 months.

• Reheating: To enjoy warm cookies, reheat in a preheated oven at 300°F (150°C) for 5–7 minutes.

FAQs

How can I prevent the cookie dough from spreading too much during baking?

Chill the cookie dough for about 30 minutes before rolling it into balls to help maintain their shape during baking.

Can I use margarine instead of butter?

While margarine can be used, butter provides a richer flavor and better texture for these cookies.

Is it necessary to chill the cheesecake filling?

Yes, chilling the cheesecake filling makes it easier to handle and prevents it from melting during baking.

Can I use sweetened shredded coconut?

Sweetened shredded coconut can be used, but it may make the cookies sweeter than intended. Adjust the amount of granulated sugar in the dough if using sweetened coconut.

Can I make these cookies gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup.

How do I know when the cookies are done baking?

The cookies are done when the edges are lightly golden and the centers are slightly soft.

Can I add nuts to the cookie dough?

Yes, chopped macadamia nuts or almonds can be added for extra crunch and flavor.

How can I make the cookies more lemony?

Increase the amount of lemon zest and juice in both the cookie dough and cheesecake filling to enhance the lemon flavor.

Can I use low-fat cream cheese?

Low-fat cream cheese can be used, but it may affect the texture and flavor of the cheesecake filling.

How should I store leftover cheesecake filling?

Store any leftover cheesecake filling in an airtight container in the refrigerator for up to 2 days.

Conclusion

Lemon Coconut Cheesecake Cookies offer a delightful blend of flavors and textures that are sure to satisfy your sweet tooth. With their refreshing citrus notes, creamy cheesecake center, and chewy coconut dough, these cookies are a perfect treat for any occasion. Experiment with the variations to make them your own, and enjoy the tropical goodness in every bite.

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Lemon Coconut Cheesecake Cookies combine tangy lemon zest, creamy cheesecake filling, and tropical shredded coconut for a refreshing and delicious treat.

• Author: Janet
• Prep Time: 30 minutes
• Cook Time: 10-12 minutes
• Total Time: Approximately 1 hour
• Yield: Approximately 24 cookies
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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)

8 oz cream cheese, softened (for filling)

½ cup powdered sugar (for filling)

1 tablespoon lemon juice (for filling)

1 teaspoon vanilla extract (for filling)

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Instructions

1. In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 3 minutes.
2. Add the egg, vanilla extract, lemon zest, and lemon juice, mixing until smooth.
3. Gradually add the flour, shredded coconut, baking powder, and a pinch of salt, stirring until well combined.
4. In a separate bowl, beat the softened cream cheese, powdered sugar, lemon juice, and vanilla extract until smooth and creamy.
5. Chill the cheesecake filling in the refrigerator for 30 minutes to make it easier to handle.
6. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
7. Scoop about 1 tablespoon of cookie dough and roll it into a ball.
8. Make an indentation in the center of each dough ball and spoon about 1 teaspoon of the chilled cheesecake filling into the center.
9. Carefully fold the edges of the dough around the filling and roll it back into a ball, ensuring the cheesecake filling is completely enclosed.
10. Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart.
11. Bake for 10–12 minutes, or until the edges are lightly golden.
12. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
13. Optionally, sprinkle additional shredded coconut on top once cooled for extra flavor and texture.

Notes

• Chill the cookie dough for about 30 minutes before baking to prevent spreading.
• Butter gives richer flavor than margarine but margarine can be used as substitute.
• Use sweetened shredded coconut carefully, adjusting sugar in dough accordingly.
• Gluten-free flour blend can replace all-purpose flour for gluten-free version.
• Store cookies in airtight container at room temperature up to 5 days.
• Freeze in a single layer, then transfer to freezer-safe container for up to 3 months.
• Reheat cookies in a 300°F oven for 5–7 minutes to enjoy warm.

Nutrition

• Serving Size: 1 cookie
• Calories: Approximately 150 kcal
• Sugar: 10g
• Sodium: 60mg
• Fat: 9g
• Saturated Fat: 5g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 16g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 25mg