Lemon Coconut Cheesecake Cookies

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 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)

For the Cheesecake Topping:

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

For the Topping:

• ½ cup sweetened shredded coconut

Step-by-Step Instructions:

Make the Cookie Base:

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, cream the butter and sugar until light and fluffy (about 2-3 minutes).
3. Mix in the egg, vanilla, lemon zest, and lemon juice until smooth.
4. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually mix into the wet ingredients until a soft dough forms.
5. Optional: Fold in ½ cup shredded coconut for added texture in the cookie base.
6. Scoop 1 to 1½ tablespoon-sized balls onto the baking sheet. Slightly flatten each ball into a thick disk (about 2 inches wide) with your fingers or the bottom of a glass.

Bake the Cookie Bases:

7. 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.
8. Let them cool on the tray for a few minutes, then transfer to a wire rack to cool completely.

Make the Cheesecake Topping:

9. In a bowl, beat the cream cheese, powdered sugar, lemon juice, zest, and vanilla until smooth and fluffy.
10. Chill the mixture for 15–30 minutes to make scooping easier.

Assemble and Finish:

11. Once cookies are fully cooled, dollop 1 rounded teaspoon of cheesecake mixture on top of each cookie.
12. Sprinkle shredded coconut generously over the top of the cheesecake.

Final Bake or Broil (Optional):

13. Return the topped cookies to the oven at 375°F 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!

Tips for Success

• Chill the cheesecake topping: It firms up the mixture, making it easier to scoop and helps it hold its shape during the final bake or broil.
• Don’t overbake the cookie base: You want it soft and slightly underdone in the center so it stays chewy and contrasts with the creamy topping.
• Use room-temperature cream cheese: This ensures a smooth, lump-free cheesecake topping.
• Broil with care: If you’re broiling the coconut at the end, stay close! Coconut can toast quickly, or burn if left for more than 1–2 minutes.
• Use a cookie scoop: This helps keep your cookies and topping consistent in size, which is especially helpful if you’re baking a big batch.
• For extra lemon punch: Add a touch of lemon extract or more zest to the topping or cookie base.
• Cool completely before topping: Warm cookies will melt the cheesecake mixture, so give them time to cool fully first.

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.

Recipe FAQ’s

Can I make the cheesecake topping in advance?

Yes! You can make it up to 2 days ahead. Store it in the fridge in an airtight container. Let it sit for 10 minutes at room temp before scooping if it’s too firm.

Do these cookies need to be refrigerated?

Because of the cream cheese topping, they should be stored in the fridge. Keep them in an airtight container for up to 4 days. Let them come to room temp before serving for best flavor.

Can I freeze them?

Yes, freeze them before adding the topping, or freeze the finished cookies in a single layer, then transfer to a container. Thaw in the fridge overnight and broil the topping lightly again if desired.

Lemon Coconut Cheesecake Cookies

These cookies are inspired by classic cheesecake but presented in a bite-sized, cookie form. A tender lemon cookie base is baked first, then topped with a tangy, sweet cheesecake dollop and sprinkled with shredded coconut. A quick bake or broil at the end creates that golden, toasted look just like the photo. Perfect for spring, summer, or any time you want something creamy, citrusy, and refreshing.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 12 minutes mins

Chilling Time 30 minutes mins

Total Time 1 hour hr 7 minutes mins

Course Dessert

Cuisine American

Servings 24 Cookies

Calories 160 kcal

Ingredients

  

For the 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

For the Cheesecake Topping:

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

For the Topping:

• ½ cup sweetened shredded coconut

Instructions

 

Make the Cookie Base:

• 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.
• Optional: Fold in ½ cup shredded coconut for added texture in the cookie base.
• Scoop 1 to 1½ tablespoon-sized balls onto the baking sheet. Slightly flatten each ball into a thick disk (about 2 inches wide) with your fingers or the bottom of a glass.

Bake the Cookie Bases:

• 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.

Make the Cheesecake Topping:

• 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.

Assemble and Finish:

• 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.

Final Bake or Broil (Optional):

• Return the topped cookies to the oven at 375°F 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!
• You can skip the broil step if you prefer, it just adds a toasted coconut look and flavor, but it's optional if you want a softer finish.

Keyword Lemon Coconut Cheesecake Cookies