Description

If you’re dreaming of sunshine in a dessert, these Lemon Coconut Cheesecake Cookies are your answer.

Ingredients

Scale

½ cup (1 stick) unsalted butter, softened

4 oz cream cheese, softened

¾ cup granulated sugar

¼ cup light brown sugar

1 large egg

1 tsp vanilla extract

1 tbsp lemon zest

2 tbsp fresh lemon juice

2 cups all-purpose flour

½ tsp baking soda

¼ tsp salt

¾ cup sweetened shredded coconut

Optional Cheesecake Filling:

4 oz cream cheese, cold

2 tbsp powdered sugar

Optional Toppings:

Additional shredded coconut for rolling

Lemon glaze (powdered sugar + lemon juice)

White chocolate drizzle

Instructions

1. Make the Cheesecake Filling (Optional)

In a small bowl, beat the cold cream cheese with powdered sugar until smooth. Scoop into small dollops using a mini cookie scoop or teaspoon and freeze for 20–30 minutes.

2. Prepare the Cookie Dough

In a large bowl, beat the butter and softened cream cheese until smooth. Add both sugars and beat until light and fluffy.

Add egg, vanilla, lemon zest, and lemon juice. Mix until combined.

In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to the wet ingredients, mixing just until a dough forms.

Fold in shredded coconut.

3. Chill the Dough

Refrigerate dough for 30 minutes. This helps prevent excessive spreading and keeps the cookies thick.

4. Assemble the Cookies

Scoop a heaping tablespoon of dough. Flatten it slightly in your palm. Place a frozen cream cheese dollop in the center and fold the dough around it. Roll into a ball.

Optional: Roll in extra shredded coconut.

5. Bake

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.

Place cookies 2 inches apart. Bake for 12–14 minutes or until edges are set but centers look slightly underdone.

Let cool on the baking sheet for 5 minutes, then transfer to a wire rack.

6. Optional Glaze

Mix powdered sugar with lemon juice to drizzle over cooled cookies.

Notes

Use fresh lemon juice: Bottled just doesn’t have the same zing.

Chill that dough: Especially with cream cheese inside — it’s key for structure.

Shred your own coconut if you prefer less sweetness or want a more natural texture.

Want it gooier? Add 1 tbsp honey to the dough for a slightly softer texture.

Prep Time: 20
Cook Time: 15
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 24 cookies
Calories: 170
Sugar: 12g
Fat: 9g
Carbohydrates: 20g
Protein: 2g

Keywords: Lemon Coconut Cheesecake Cookies