If you’re looking for a cookie recipe that’s as refreshing as it is indulgent, look no further than Lemon Coconut Cheesecake Cookies!
Combining the tangy zest of lemon with the creamy richness of cheesecake and the tropical sweetness of coconut, these cookies are a true treat for your taste buds.
Whether you’re baking for a special occasion, a family gathering, or just because, these cookies will quickly become your go-to recipe for an unforgettable dessert.
Let’s dive into why you’ll love these cookies, what you’ll need to make them, and how to bake them to perfection!
Ingredients You’ll Need
For the Cookie Dough:
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons lemon zest
- 2 tablespoons lemon juice
- 2 1/2 cups all-purpose flour
- 1 cup shredded coconut
- 1/2 teaspoon baking powder
- Pinch of salt (optional)
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
Step-by-Step Instructions:
1. Prepare the Cookie Dough:
- Cream the butter and sugar: In a large bowl, use a hand mixer or stand mixer to beat the softened butter and granulated sugar until light and fluffy (about 3 minutes).
- Add the wet ingredients: Beat in the egg, vanilla extract, lemon zest, and lemon juice until smooth and well combined.
- Incorporate dry ingredients: Gradually add the flour, shredded coconut, baking powder, and a pinch of salt to the mixture, stirring until the dough is well combined. The dough will be slightly thick and sticky.
2. Prepare the Cheesecake Filling:
- Mix the filling: In a separate bowl, beat the softened cream cheese, powdered sugar, lemon juice, and vanilla extract until smooth and creamy.
- Chill the filling: Place the cheesecake filling in the fridge for 30 minutes to make it easier to handle when assembling the cookies.
3. Assemble the Cookies:
- Shape the dough: Scoop about 1 tablespoon of the cookie dough and roll it into a ball.
- Add the cheesecake filling: Use your finger or a spoon to make an indentation in the center of each dough ball. Spoon a small amount (about 1 teaspoon) of the cheesecake filling into the center of each cookie dough ball.
- Seal the dough: Carefully fold the edges of the dough around the filling and roll it back into a ball, ensuring that the cheesecake filling is completely encased in the dough.
4. Bake the Cookies:
- Preheat the oven: Set your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Bake the cookies: Place the dough balls on the baking sheet, spacing them about 2 inches apart. Bake for 10–12 minutes, or until the edges are lightly golden.
- Cool the cookies: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
5. Optional Coconut Topping:
- Once the cookies have cooled, you can sprinkle additional shredded coconut on top for extra flavor and texture. You can either sprinkle the coconut immediately after the cookies come out of the oven while they are still soft, or wait until they have cooled completely.
Tips for Perfect Lemon Coconut Cheesecake Cookies
Baking the perfect batch of these cookies is all about attention to detail. Here are a few tips to ensure you get the best results:
- Chill the dough: To prevent the cookies from spreading too much during baking, chill the cookie dough for about 30 minutes before rolling it into balls.
- Fresh lemon: Use fresh lemon juice and zest for the most vibrant citrus flavor in your cookies. Fresh lemons make a huge difference!
- Don’t over-bake: These cookies are best when soft and chewy, so don’t leave them in the oven too long. Bake just until the edges are golden and the center is still slightly soft.
- Chill the cheesecake filling: For best results, chill the cheesecake filling before assembling the cookies to keep it from melting during baking.
Variations to Try with Lemon Coconut Cheesecake Cookies
While this recipe is delicious as-is, feel free to get creative with some variations:
- Add white chocolate chips: If you love white chocolate, toss in a handful for a sweet contrast to the tangy lemon and coconut flavors.
- Try lime instead of lemon: Switch up the citrus by using fresh lime juice and zest for a refreshing twist on the original.
- Toast the coconut: Toast the shredded coconut in a skillet before adding it to the dough to bring out its nutty flavor and deepen the coconut taste.
- Coconut extract: For an extra coconut kick, add a few drops of coconut extract to the dough for a more intense flavor.
FAQ’s
Can I make these cookies in advance?
Yes! You can make the dough ahead of time, shape it into balls, and freeze them. When you’re ready to bake, just place the frozen dough balls directly on the baking sheet and bake them as directed. The baking time may need to be extended by a couple of minutes.
How can I make these cookies more coconut-flavored?
To boost the coconut flavor, try toasting the shredded coconut in a skillet for a few minutes before adding it to the dough. This will enhance the coconut’s natural flavor.
Can I freeze these cookies?
Yes! Once the cookies are baked and fully cooled, you can freeze them. Simply place them in an airtight container or a freezer bag and store for up to 3 months. When ready to eat, allow them to thaw at room temperature.
Lemon Coconut Cheesecake Cookies
Lemon Coconut Cheesecake Cookies are a delicious treat that combines creamy cheesecake filling, tangy lemon zest, and sweet shredded coconut.The soft, chewy texture and refreshing flavor make these cookies a perfect dessert for any occasion. With just a few simple ingredients and steps, you can create a batch of irresistible cookies that are sure to impress your family and friends.
Ingredients
For the Cookie Dough:
- 1 cup unsalted butter softened
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons lemon zest
- 2 tablespoons lemon juice
- 2 ½ cups all-purpose flour
- 1 cup shredded coconut
- ½ teaspoon baking powder
- Pinch of salt optional
For the Cheesecake Filling:
- 8 oz cream cheese softened
- ½ cup powdered sugar
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
Instructions
Prepare the Cookie Dough:
- Cream the butter and sugar: In a large bowl, use a hand mixer or stand mixer to beat the softened butter and granulated sugar until light and fluffy (about 3 minutes).
- Add the wet ingredients: Beat in the egg, vanilla extract, lemon zest, and lemon juice until smooth and well combined.
- Incorporate dry ingredients: Gradually add the flour, shredded coconut, baking powder, and a pinch of salt to the mixture, stirring until the dough is well combined. The dough will be slightly thick and sticky.
Prepare the Cheesecake Filling:
- Mix the filling: In a separate bowl, beat the softened cream cheese, powdered sugar, lemon juice, and vanilla extract until smooth and creamy.
- Chill the filling: Place the cheesecake filling in the fridge for 30 minutes to make it easier to handle when assembling the cookies.
Assemble the Cookies:
- Shape the dough: Scoop about 1 tablespoon of the cookie dough and roll it into a ball.
- Add the cheesecake filling: Use your finger or a spoon to make an indentation in the center of each dough ball. Spoon a small amount (about 1 teaspoon) of the cheesecake filling into the center of each cookie dough ball.
- Seal the dough: Carefully fold the edges of the dough around the filling and roll it back into a ball, ensuring that the cheesecake filling is completely encased in the dough.
Bake the Cookies:
- Preheat the oven: Set your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Bake the cookies: Place the dough balls on the baking sheet, spacing them about 2 inches apart. Bake for 10–12 minutes, or until the edges are lightly golden.
- Cool the cookies: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Optional Coconut Topping:
- Once the cookies have cooled, you can sprinkle additional shredded coconut on top for extra flavor and texture. You can either sprinkle the coconut immediately after the cookies come out of the oven while they are still soft, or wait until they have cooled completely.