Introduction

These Lemon Coconut Cheesecake Cookies combine bright citrus flavors with creamy cheesecake filling and a delightful coconut crunch. They’re soft, tangy, and perfect for a refreshing treat any time of year.

The image shows a close-up of two small, round sweets stacked on top of each other. Each sweet has three layers: the bottom layer is a golden-brown crumbly base, the middle layer is creamy and pale yellow with a smooth texture, and the top layer is a generous sprinkling of white, shredded coconut covering the entire sweet. The background features more of the same sweets softly out of focus, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, softened
8 oz cream cheese, softened (for cookie dough)
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 tablespoon lemon zest (from about 1 lemon)
2 tablespoons lemon juice
½ cup sweetened shredded coconut (for dough)
8 oz cream cheese, softened (for cheesecake filling)
¼ cup powdered sugar
½ teaspoon vanilla extract (for filling)
2 tablespoons sour cream
¼ cup sweetened shredded coconut (for topping)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2: In a medium bowl, whisk together the flour, baking soda, and salt.
Step 3: In a large bowl, beat the butter and cream cheese until creamy and smooth. Add the granulated sugar and beat until light and fluffy.
Step 4: Mix in the egg, vanilla extract, lemon zest, and lemon juice until combined.
Step 5: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the shredded coconut.
Step 6: Scoop the dough into tablespoon-sized balls and place them about 2 inches apart on the prepared baking sheet.
Step 7: For the cheesecake filling, beat the cream cheese, powdered sugar, vanilla extract, and sour cream in a bowl until smooth.
Step 8: Use your thumb or a spoon to create a small indentation in the center of each dough ball. Fill each indentation with about 1 teaspoon of the cheesecake mixture.
Step 9: Bake the cookies for 10–12 minutes, until the edges are lightly golden and the centers are set.
Step 10: Immediately after removing from the oven, sprinkle the tops with the shredded coconut.
Step 11: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Tips & Variations

Use fresh lemon zest and juice for the brightest citrus flavor; bottled lemon juice won’t deliver the same freshness.
For a tropical twist, substitute shredded coconut with toasted coconut for added crunch and deeper flavor.
If you prefer a firmer cheesecake center, chill the filling briefly before scooping it onto the dough.
These cookies freeze well—place baked, cooled cookies in an airtight container and freeze for up to 3 months.

Storage

Store cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week or freeze for up to 3 months. To reheat, warm gently in a microwave for 10–15 seconds or enjoy them chilled for a creamier texture.

How to Serve

The image shows small, round cookies stacked in pairs on a white plate. Each cookie has a light golden brown base that looks crisp and slightly crumbly. On top, there is a thick, pale yellow creamy layer, slightly shiny and soft in texture, covered generously with fine white shredded coconut flakes. The coconut gives the cookies a fluffy and textured appearance, adding volume to each piece. The background is softly blurred, showing more of these cookies on a white marbled surface, enhancing the warm and inviting look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use low-fat cream cheese for the filling?

Yes, you can use low-fat cream cheese, but the filling may be slightly less creamy and rich. Full-fat cream cheese provides the best texture and flavor.

How do I prevent the coconut topping from burning?

To avoid burning, sprinkle the coconut topping immediately after baking the cookies and while they are still hot. This allows the residual heat to toast the coconut gently without direct oven exposure.

Lemon Coconut Cheesecake Cookies Recipe

Print Recipe

★★★★★

4.6 from 55 reviews

These Lemon Coconut Cheesecake Cookies combine a soft, tangy lemon-infused cookie base with a creamy cheesecake filling and a toasted coconut topping, creating a delightful balance of flavors and textures perfect for any occasion.

Author: Elias
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
Yield: 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

For the Cookie Dough:

1 ½ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, softened
8 oz cream cheese, softened
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 tablespoon lemon zest (from about 1 lemon)
2 tablespoons lemon juice
½ cup sweetened shredded coconut

For the Cheesecake Filling:

8 oz cream cheese, softened
¼ cup powdered sugar
½ teaspoon vanilla extract
2 tablespoons sour cream

For Topping:

¼ cup sweetened shredded coconut

Instructions

Prepare the Cookie Dough: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. In a large bowl, beat the softened butter and cream cheese until creamy. Add the granulated sugar and continue beating until the mixture is light and fluffy. Mix in the egg, vanilla extract, lemon zest, and lemon juice until fully combined. Gradually add the dry ingredients to the wet mixture, stirring just until combined. Fold in the sweetened shredded coconut.
Scoop and Fill Dough: Using a tablespoon-sized scoop, portion the dough into balls and place them about 2 inches apart on the prepared baking sheet. Prepare the cheesecake filling by beating the softened cream cheese, powdered sugar, vanilla extract, and sour cream together until smooth. Create an indentation in each dough ball and fill it with about 1 teaspoon of the cheesecake mixture.
Bake and Finish: Bake the cookies for 10-12 minutes, or until the edges are golden and the centers are set. Immediately after removing from the oven, sprinkle the remaining sweetened shredded coconut evenly over the cookies. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Use room temperature butter and cream cheese for a smoother dough and filling.
The lemon zest and juice add a fresh citrus flavor; adjust amount to taste.
For a crunchier texture, toast the shredded coconut before sprinkling on top.
Store cookies in an airtight container in the refrigerator for up to 5 days.
These cookies can be frozen before baking; freeze the filled dough balls on a tray, then transfer to a bag. Bake directly from frozen, adding a couple of extra minutes to baking time.

Keywords: lemon coconut cookies, cheesecake cookies, lemon cheesecake cookies, coconut dessert, soft cookies, lemon dessert, creamy filling