Lemon Coconut Cheesecake Cookies – A Tropical Twist on a Classic Treat

💬 Introduction

Get ready to fall head over heels for these Lemon Coconut Cheesecake Cookies! Bursting with zesty lemon, flecked with shredded coconut, and hiding a smooth cheesecake center, these cookies are like little bites of sunshine. ☀️🍪

If you’re dreaming of a cookie that’s soft and chewy with just the right balance of sweet and tangy, this recipe delivers. Whether you’re prepping a spring dessert tray, an Easter treat, or just craving a flavorful cookie with a tropical vibe — this one’s for you!

🛒 Ingredients

🍋 Fruits et légumes:

• 1 1/3 tbsp lemon zest (from about 2 lemons)

🥚 Produits frais:

• 1 large egg

🍯 Condiments:

• 2 tbsp lemon juice (freshly squeezed)

🧂 Aides culinaires et épices:

• 1 3/4 cups all-purpose flour
• 1/2 tsp baking powder
• 2/3 cup granulated sugar
• 1/3 cup powdered sugar (for rolling)
• 1/4 tsp salt
• 1 1/2 tsp vanilla extract

🥥 Fruits secs et graines:

• 1/2 cup unsweetened shredded coconut
• 1/2 cup sweetened coconut flakes (optional for topping or extra chew)

🧈 Produits laitiers:

• 3/4 cup unsalted butter, softened
• 8 oz cream cheese, softened

👩‍🍳 Directions

🔹 Step 1: Prep the Dough

• In a mixing bowl, beat butter and cream cheese together until smooth and creamy.
• Add granulated sugar, lemon zest, and vanilla extract. Mix until fully combined and fluffy.
• Beat in the egg and lemon juice until incorporated.

🔹 Step 2: Combine Dry Ingredients

• In a separate bowl, whisk together flour, baking powder, and salt.
• Slowly add the dry mixture into the wet ingredients, mixing on low.
• Fold in both types of coconut until evenly distributed.

🔹 Step 3: Chill

• Cover the dough and refrigerate for at least 1 hour. This helps prevent spreading and allows the flavors to meld.

🔹 Step 4: Bake

• Preheat your oven to 350°F (175°C).
• Roll dough into tablespoon-sized balls, then roll in powdered sugar.
• Place on a parchment-lined baking sheet about 2 inches apart.
• Bake for 11–13 minutes, or until the edges are lightly golden and centers are just set.

🔹 Step 5: Cool & Enjoy

• Allow to cool on the baking sheet for 5 minutes, then transfer to a wire rack.
• Optional: Top with a sprinkle of sweetened coconut while still warm for a beautiful finish.

⏱️ Servings & Timing

• Yield: 24 cookies
• Prep time: 15 minutes
• Chill time: 1 hour
• Bake time: 12 minutes
• Total time: ~1 hour 30 minutes

🔁 Variations

• Lemon-Lime Fusion: Use half lemon and half lime zest for a vibrant citrus blend.
• Tropical Boost: Add 1/4 cup crushed pineapple (drained well) to the dough.
• Gluten-Free Swap: Use a 1:1 gluten-free flour substitute.
• Toasted Coconut Crunch: Toast half the coconut before mixing it in for extra flavor.
• Frosted Finish: Top with a lemon glaze (powdered sugar + lemon juice) after baking.

🧊 Storage & Reheating

• Room Temperature: Store in an airtight container for up to 5 days.
• Fridge: Store chilled in an airtight container for up to 1 week.
• Freezer: Freeze baked cookies or dough balls for up to 3 months.
• Reheating Tip: Microwave a cookie for 8–10 seconds for a just-baked softness.

❓ Top 10 FAQs

1. Can I make these ahead?

Absolutely! Prepare and chill the dough for up to 24 hours in advance.

2. What if I don’t have cream cheese?

You can substitute with mascarpone, but cream cheese gives the best structure and flavor.

3. Can I skip the coconut?

You can omit the coconut if necessary, though it adds wonderful texture and flavor.

4. Why roll in powdered sugar?

It creates a subtle crackle crust and boosts sweetness and presentation.

5. Can I use bottled lemon juice?

Fresh is best for flavor, but bottled works in a pinch.

6. What makes these cookies chewy?

The combination of cream cheese, butter, and coconut gives a super soft texture.

7. Can I double this recipe?

Yes! Double all ingredients and split dough between two mixing bowls for easier handling.

8. What kind of coconut should I use?

A mix of unsweetened for subtle flavor and sweetened flakes for chewy texture is perfect.

9. Do I need to chill the dough?

Yes — chilled dough holds its shape better and intensifies flavor.

10. How do I get a stronger lemon flavor?

Add an extra 1/2 tbsp lemon zest or a few drops of lemon extract.

🏁 Conclusion

Lemon Coconut Cheesecake Cookies are the perfect combination of creamy, citrusy, and sweet. They’ll brighten up any dessert spread and disappear faster than you can say “cookie.” 🍋

With every bite offering a balance of cheesecake richness, lemon zing, and coconut chew, this recipe deserves a permanent place in your cookie rotation.

Bake. Bite. Smile. Repeat. 💛🍪

Lemon Coconut Cheesecake Cookies – A Tropical Twist on a Classic Treat

Adam

Get ready to fall head over heels for these Lemon Coconut Cheesecake Cookies! Bursting with zesty lemon, flecked with shredded coconut, and hiding a smooth cheesecake center, these cookies are like little bites of sunshine. ☀️🍪If you’re dreaming of a cookie that’s soft and chewy with just the right balance of sweet and tangy, this recipe delivers. Whether you’re prepping a spring dessert tray, an Easter treat, or just craving a flavorful cookie with a tropical vibe — this one’s for you!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

chill & bake time 1 hour hr 15 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings 24 cookies

Ingredients

  

🍋 Fruits et légumes:

• 1 1/3 tbsp lemon zest from about 2 lemons

🥚 Produits frais:

• 1 large egg

🍯 Condiments:

• 2 tbsp lemon juice freshly squeezed

🧂 Aides culinaires et épices:

• 1 3/4 cups all-purpose flour
• 1/2 tsp baking powder
• 2/3 cup granulated sugar
• 1/3 cup powdered sugar for rolling
• 1/4 tsp salt
• 1 1/2 tsp vanilla extract

🥥 Fruits secs et graines:

• 1/2 cup unsweetened shredded coconut
• 1/2 cup sweetened coconut flakes optional for topping or extra chew

🧈 Produits laitiers:

• 3/4 cup unsalted butter softened
• 8 oz cream cheese softened

Instructions

 

🔹 Step 1: Prep the Dough

• In a mixing bowl, beat butter and cream cheese together until smooth and creamy.
• Add granulated sugar, lemon zest, and vanilla extract. Mix until fully combined and fluffy.
• Beat in the egg and lemon juice until incorporated.

🔹 Step 2: Combine Dry Ingredients

• In a separate bowl, whisk together flour, baking powder, and salt.
• Slowly add the dry mixture into the wet ingredients, mixing on low.
• Fold in both types of coconut until evenly distributed.

🔹 Step 3: Chill

• Cover the dough and refrigerate for at least 1 hour. This helps prevent spreading and allows the flavors to meld.

🔹 Step 4: Bake

• Preheat your oven to 350°F (175°C).
• Roll dough into tablespoon-sized balls, then roll in powdered sugar.
• Place on a parchment-lined baking sheet about 2 inches apart.
• Bake for 11–13 minutes, or until the edges are lightly golden and centers are just set.

🔹 Step 5: Cool & Enjoy

• Allow to cool on the baking sheet for 5 minutes, then transfer to a wire rack.
• Optional: Top with a sprinkle of sweetened coconut while still warm for a beautiful finish.

Notes

🔁 Variations
Lemon-Lime Fusion: Use half lemon and half lime zest for a vibrant citrus blend.

Tropical Boost: Add 1/4 cup crushed pineapple (drained well) to the dough.

Gluten-Free Swap: Use a 1:1 gluten-free flour substitute.

Toasted Coconut Crunch: Toast half the coconut before mixing it in for extra flavor.

Frosted Finish: Top with a lemon glaze (powdered sugar + lemon juice) after baking.

🧊 Storage & Reheating
Room Temperature: Store in an airtight container for up to 5 days.

Fridge: Store chilled in an airtight container for up to 1 week.

Freezer: Freeze baked cookies or dough balls for up to 3 months.

Reheating Tip: Microwave a cookie for 8–10 seconds for a just-baked softness.

❓ Top 10 FAQs
1. Can I make these ahead?
Absolutely! Prepare and chill the dough for up to 24 hours in advance.

2. What if I don’t have cream cheese?
You can substitute with mascarpone, but cream cheese gives the best structure and flavor.

3. Can I skip the coconut?
You can omit the coconut if necessary, though it adds wonderful texture and flavor.

4. Why roll in powdered sugar?
It creates a subtle crackle crust and boosts sweetness and presentation.

5. Can I use bottled lemon juice?
Fresh is best for flavor, but bottled works in a pinch.

6. What makes these cookies chewy?
The combination of cream cheese, butter, and coconut gives a super soft texture.

7. Can I double this recipe?
Yes! Double all ingredients and split dough between two mixing bowls for easier handling.

8. What kind of coconut should I use?
A mix of unsweetened for subtle flavor and sweetened flakes for chewy texture is perfect.

9. Do I need to chill the dough?
Yes — chilled dough holds its shape better and intensifies flavor.

10. How do I get a stronger lemon flavor?
Add an extra 1/2 tbsp lemon zest or a few drops of lemon extract.

🏁 Conclusion
Lemon Coconut Cheesecake Cookies are the perfect combination of creamy, citrusy, and sweet. They’ll brighten up any dessert spread and disappear faster than you can say “cookie.” 🍋

With every bite offering a balance of cheesecake richness, lemon zing, and coconut chew, this recipe deserves a permanent place in your cookie rotation.

Bake. Bite. Smile. Repeat. 💛🍪