Print

Lemon Coconut Cheesecake Cookies

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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

Ingredients

1 cup unsalted butter, softened

3/4 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

2 tablespoons lemon zest

2 tablespoons lemon juice

2 1/2 cups all-purpose flour

1 cup shredded coconut

1/2 teaspoon baking powder

Pinch of salt (optional)

8 oz cream cheese, softened (for filling)

1/2 cup powdered sugar (for filling)

1 tablespoon lemon juice (for filling)

1 teaspoon vanilla extract (for filling)

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

Find it online: http://recipesbyjanet.com/lemon-coconut-cheesecake-cookies/