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