Lemon Coconut Cheesecake Cookies (Print Version)
Soft lemon cookies topped with sweet cream cheese and toasted coconut for a tangy, creamy treat.
# Ingredients:
→ For the Cookie Base
01 -
¾ cup unsalted butter, softened
02 -
⅔ cup granulated sugar
03 -
1 large egg
04 -
1 teaspoon vanilla extract
05 -
1 tablespoon lemon zest
06 -
1 tablespoon lemon juice
07 -
1 ¾ cups all-purpose flour
08 -
½ teaspoon baking powder
09 -
¼ teaspoon salt
10 -
½ cup shredded coconut (optional)
→ For the Cheesecake Topping
11 -
8 oz cream cheese, softened
12 -
⅓ cup powdered sugar
13 -
1 tablespoon lemon juice
14 -
1 teaspoon lemon zest
15 -
½ teaspoon vanilla extract
→ For the Topping
16 -
½ cup sweetened shredded coconut
# Steps:
01 -
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. In a large bowl, cream the butter and sugar until light and fluffy (about 2-3 minutes). Mix in the egg, vanilla, lemon zest, and lemon juice until smooth. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually mix into the wet ingredients until a soft dough forms. Optionally, fold in ½ cup shredded coconut for added texture. Scoop 1 to 1½ tablespoon-sized balls onto the baking sheet and slightly flatten each ball into a thick disk (about 2 inches wide).
02 -
Bake the cookies for 8–10 minutes, just until the edges are set but the centers are still soft. They’ll puff up slightly but remain flat enough to hold the topping. Let them cool on the tray for a few minutes, then transfer to a wire rack to cool completely.
03 -
In a bowl, beat the cream cheese, powdered sugar, lemon juice, zest, and vanilla until smooth and fluffy. Chill the mixture for 15–30 minutes to make scooping easier.
04 -
Once cookies are fully cooled, dollop 1 rounded teaspoon of cheesecake mixture on top of each cookie. Sprinkle shredded coconut generously over the top of the cheesecake.
05 -
Return the topped cookies to the oven at 375°F (190°C) for 3–4 minutes to set the topping slightly and warm the cookie, or place under the broiler for 1–2 minutes to lightly toast the coconut. Watch carefully! This step is optional for added flavor and appearance.