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Lemon Coconut Cheesecake Cookies Recipe

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★★★★★

4.7 from 766 reviews

Delightfully tangy and creamy, these Lemon Coconut Cheesecake Cookies combine a soft lemon-infused cookie base with a luscious cheesecake topping, finished with toasted shredded coconut for an irresistible treat. Perfect for citrus and coconut lovers, these cookies offer a refreshing twist on classic cheesecake in a portable form.

Ingredients

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Cookie Base

  • ¾ cup unsalted butter, softened
  • ⅔ cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest
  • 1 tablespoon lemon juice
  • 1 ¾ cups all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup shredded coconut (optional for texture in base)

Cheesecake Topping

  • 8 oz cream cheese, softened
  • ⅓ cup powdered sugar
  • 1 teaspoon lemon zest
  • ½ teaspoon vanilla extract

Topping

  • ½ cup sweetened shredded coconut

Instructions

  1. Preheat and prepare baking sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
  2. Cream butter and sugar: In a large bowl, beat together softened butter and granulated sugar until the mixture is light and fluffy, about 2-3 minutes.
  3. Add wet ingredients: Mix in the egg, vanilla extract, lemon zest, and lemon juice until fully combined and smooth.
  4. Combine dry ingredients: In a separate bowl, whisk together all-purpose flour, baking powder, and salt.
  5. Form cookie dough: Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms. Optionally, fold in shredded coconut for added texture.
  6. Shape cookies: Scoop 1 to 1½ tablespoon-sized balls of dough onto the prepared baking sheet, then flatten each slightly into a thick disk approximately 2 inches wide.
  7. Bake cookie bases: Bake cookies for 8–10 minutes until edges are set but centers remain soft. They will puff slightly but should remain flat enough to hold the topping.
  8. Cool cookies: Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
  9. Prepare cheesecake topping: In a bowl, beat together softened cream cheese, powdered sugar, lemon zest, lemon juice (note: lemon juice should be included as per ingredients given, although not explicitly in instruction step 9), and vanilla extract until smooth and fluffy.
  10. Chill cheesecake mixture: Refrigerate the cheesecake topping for 15–30 minutes to firm up for easier scooping.
  11. Assemble cookies: Once cookies are completely cooled, dollop one rounded teaspoon of cheesecake mixture onto each cookie.
  12. Add coconut topping: Sprinkle sweetened shredded coconut generously over the cheesecake topping on each cookie.
  13. Optional final bake or broil: Return assembled cookies to the oven at 375°F (190°C) for 3–4 minutes to slightly set the topping and warm the cookies, or place under broiler for 1–2 minutes to toast the coconut lightly. Watch closely to prevent burning.
  14. Serve and enjoy: Cookies can be served warm or at room temperature. Skipping the final bake/broil step results in a softer topping with no toasted coconut flavor.

Notes

  • Adding shredded coconut to the cookie base is optional but adds a delightful texture contrast.
  • The final bake or broil step is optional; it enhances flavor by toasting the coconut but can be omitted for a softer topping.
  • Ensure cookies are completely cooled before adding the cheesecake topping to prevent melting.
  • Use room temperature cream cheese for a smoother, fluffier topping mixture.
  • Watch cookies closely during broiling as coconut can burn quickly.
  • Store cookies in an airtight container in the refrigerator for up to 3 days for best freshness.

Keywords: lemon cheesecake cookies, lemon coconut cookies, cheesecake cookies, coconut cookies, lemon dessert, easy cookie recipe

Find it online: https://mjrecipe.com/lemon-coconut-cheesecake-cookies-recipe/