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.
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.