Lemon Coconut Cheesecake Cookies Recipe
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.
- 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
Find it online: https://tastygenius.com/lemon-coconut-cheesecake-cookies-recipe/
