Lemon Coconut Cheesecake Cookies
Lemon Coconut Cheesecake Cookies are soft, buttery cookies filled with a creamy cheesecake center and flavored with bright lemon and sweet coconut. These easy, bakery-style treats are perfect for spring gatherings, holidays, or whenever you're craving a refreshing homemade dessert.
Equipment
- Large mixing bowl
- Medium mixing bowl
- Electric hand mixer or stand mixer
- Measuring Cups and Spoons
- Baking sheet
- Parchment paper
- Cookie scoop or spoon
- Microplane or zester
- Cooling rack
Ingredients
For the Cookie Dough
- 1/2 cup unsalted butter softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 tablespoon fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup sweetened shredded coconut
For the Cheesecake Filling
- 4 ounces cream cheese softened
- 3 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- 1 teaspoon lemon zest
For Topping
- 2 tablespoons sweetened shredded coconut
- 1 tablespoon powdered sugar optional
Instructions
Step 1: Preheat the oven
- Preheat your oven to 350°F. Line a baking sheet with parchment paper.
Step 2: Make the cheesecake filling
- In a medium bowl, mix the softened cream cheese, powdered sugar, vanilla extract, and lemon zest until smooth. Place the filling in the refrigerator while you make the cookie dough.
Step 3: Cream the butter and sugar
- In a large mixing bowl, beat the softened butter and granulated sugar for 1 to 2 minutes, until light and creamy.
Step 4: Add the wet ingredients
- Mix in the egg, lemon juice, lemon zest, and vanilla extract until well combined.
Step 5: Add the dry ingredients
- Add the flour, baking powder, baking soda, and salt. Mix on low speed until a soft dough forms.
Step 6: Stir in the coconut
- Fold in the shredded coconut until evenly mixed into the dough.
Step 7: Shape the cookies
- Scoop about 1 1/2 tablespoons of cookie dough and flatten it slightly in your hand. Add about 1 teaspoon of cheesecake filling in the center. Cover with a little more dough and gently seal the edges.
Step 8: Add topping
- Place the cookies on the prepared baking sheet about 2 inches apart. Sprinkle a little shredded coconut on top of each cookie.
Step 9: Bake
- Bake for 10 to 12 minutes, or until the edges are set and the tops look lightly puffed. The cookies should stay soft, so do not overbake them.
Step 10: Cool
- Let the cookies cool on the baking sheet for 5 minutes, then move them to a cooling rack. Dust with powdered sugar if you like.