Lemon Coconut Cheesecake Cookies
Highlighted under: Baking & Desserts
Lemon Coconut Cheesecake Cookies are a delightful treat that combines the tangy flavor of lemon with the creaminess of cheesecake and the tropical essence of coconut.
These cookies are inspired by the classic flavors of lemon cheesecake and the tropical twist of coconut. Perfect for sunny days or whenever you're craving something sweet and zesty!
Why You Will Love These Cookies
- Bright lemon flavor that refreshes your palate
- Creamy cheesecake texture that’s indulgent
- Coconut flakes add a delightful chewiness
- Perfect for sharing at gatherings or as a personal treat
The Perfect Blend of Flavors
Lemon Coconut Cheesecake Cookies are a harmonious blend of refreshing and indulgent flavors. The zesty lemon brings a bright and tangy note that cuts through the richness of the creamy cheesecake filling, making each bite a balanced experience. This unique combination not only tantalizes your taste buds but also creates a delightful contrast that leaves you craving more.
The addition of shredded coconut adds a tropical flair to the cookies, providing a chewy texture that complements the smoothness of the cheesecake. Together, these flavors create a cookie that transports you to a sunny beach, making them perfect for summer gatherings or any occasion that calls for a sweet treat.
Easy to Make, Impossible to Resist
One of the best aspects of these Lemon Coconut Cheesecake Cookies is how simple they are to prepare. With straightforward ingredients and an easy-to-follow process, you can whip up a batch in no time, even if you're a beginner baker. The cookies come together quickly, allowing you to enjoy the delicious results without spending hours in the kitchen.
Not only are they easy to make, but they also impress with their beautiful presentation. The creamy cheesecake filling peeking out from between the cookie layers adds a touch of elegance, making them a perfect choice for special occasions, potlucks, or even a cozy night in.
Perfect for Any Occasion
These cookies are versatile enough to suit any event, whether you're hosting a summer barbecue, a birthday party, or simply indulging in a sweet treat at home. Their bright flavors and appealing appearance make them a hit with both kids and adults alike. Plus, they can be easily packaged for gifts, making them a thoughtful homemade present for friends and family.
Whether you serve them alongside a cup of tea or coffee or present them as a dessert at a dinner party, Lemon Coconut Cheesecake Cookies are sure to impress. Their delightful taste and beautiful look will have your guests asking for the recipe!
Ingredients
Gather all the ingredients before you start baking!
For the Cookies
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons lemon zest
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup sweetened shredded coconut
For the Cheesecake Filling
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
Ensure all ingredients are at room temperature for best results.
Instructions
Follow these steps to create your delicious cookies!
Prepare the Dough
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg and vanilla extract, followed by the lemon zest.
Mix Dry Ingredients
In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the shredded coconut.
Make the Cheesecake Filling
In a medium bowl, beat together the cream cheese, powdered sugar, lemon juice, and vanilla extract until smooth and creamy.
Assemble the Cookies
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop a tablespoon of cookie dough, flatten it slightly, place a small dollop of cheesecake filling in the center, and then cover it with another tablespoon of dough.
Bake the Cookies
Place the assembled cookies on the prepared baking sheet and bake for 12-15 minutes, or until the edges are lightly golden. Let them cool on the baking sheet for a few minutes before transferring them to a wire rack.
Allow the cookies to cool completely before serving.
Storage Tips
To keep your Lemon Coconut Cheesecake Cookies fresh and delicious, store them in an airtight container at room temperature for up to a week. If you want to enjoy them for a longer period, you can freeze them. Simply place the cooled cookies in a single layer in a freezer-safe container, separating layers with parchment paper. They can be frozen for up to three months.
When you're ready to enjoy frozen cookies, simply let them thaw at room temperature or warm them in the microwave for a few seconds for that freshly-baked taste.
Customization Ideas
Feel free to customize these cookies to suit your taste! You can experiment with different extracts, such as almond or coconut, to change the flavor profile. Adding a handful of white chocolate chips or macadamia nuts can also enhance the tropical vibe and add a delightful richness to the cookies.
For an extra lemony kick, consider adding a drizzle of lemon glaze on top once the cookies have cooled. This will not only enhance the flavor but also give them a beautiful finish.
Frequently Asked Questions
Can I use low-fat cream cheese for the filling? Yes, you can use low-fat cream cheese if you prefer a lighter option, but keep in mind that it may alter the texture slightly, making it less creamy.
What can I substitute for coconut? If you're not a fan of coconut, you can omit it entirely or replace it with chopped nuts like walnuts or pecans for added texture and flavor.
Questions About Recipes
→ Can I substitute the cream cheese?
Yes, you can use mascarpone cheese for a different flavor.
→ How should I store these cookies?
Store them in an airtight container at room temperature for up to 5 days.
→ Can I freeze the cookies?
Yes, you can freeze the unbaked cookie dough for up to 3 months. Thaw in the fridge before baking.
→ What can I use instead of coconut?
You can omit the coconut or replace it with chopped nuts for a different texture.
Lemon Coconut Cheesecake Cookies
Lemon Coconut Cheesecake Cookies are a delightful treat that combines the tangy flavor of lemon with the creaminess of cheesecake and the tropical essence of coconut.
Created by: Chelsea Payne
Recipe Type: Baking & Desserts
Skill Level: Intermediate
Final Quantity: 24 cookies
What You'll Need
For the Cookies
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons lemon zest
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup sweetened shredded coconut
For the Cheesecake Filling
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
How-To Steps
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg and vanilla extract, followed by the lemon zest.
In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the shredded coconut.
In a medium bowl, beat together the cream cheese, powdered sugar, lemon juice, and vanilla extract until smooth and creamy.
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop a tablespoon of cookie dough, flatten it slightly, place a small dollop of cheesecake filling in the center, and then cover it with another tablespoon of dough. Seal the edges carefully.
Place the assembled cookies on the prepared baking sheet and bake for 12-15 minutes, or until the edges are lightly golden. Let them cool on the baking sheet for a few minutes before transferring them to a wire rack.
Nutritional Breakdown (Per Serving)
- Calories: 150 kcal
- Total Fat: 8g
- Saturated Fat: 5g
- Cholesterol: 30mg
- Sodium: 50mg
- Total Carbohydrates: 18g
- Dietary Fiber: 1g
- Sugars: 8g
- Protein: 2g