If you’re dreaming of the ultimate melt-in-your-mouth treat, Coconut Lemon Cheesecake Cookies are about to steal your heart. Imagine the tart brightness of fresh lemon wrapped in a soft, cheesecake-like cookie, studded with sweet coconut for a bit of chewy texture. These cookies truly embody everything I adore in a homemade dessert: big sunny flavor, soft and tender bites, and just the right balance of tang and sweetness. The Coconut Lemon Cheesecake Cookies have become my go-to for spring gatherings, cozy afternoons, or honestly, any time I want to brighten my day with something special.
Ingredients You’ll Need
The beauty of these Coconut Lemon Cheesecake Cookies is that each ingredient is simple, but together they transform into something magical. Every component is essential—giving these cookies their fabulous texture, vibrant flavor, and irresistible aroma.
- Unsalted butter (1/2 cup, softened): Gives richness and a soft crumb; make sure it’s truly room temperature for best results.
- Cream cheese (4 ounces, softened): Adds a luscious, creamy tang that makes every bite taste like cheesecake.
- Granulated sugar (1 cup): Sweetens and helps create the perfect chewy texture.
- Large egg (1): Binds everything together and keeps the cookies tender.
- Lemon zest (1 tablespoon): Packs a punch of fresh, aromatic citrus—don’t skip this step!
- Fresh lemon juice (1 tablespoon): Delivers bright, puckery flavor that elevates these cookies from good to crave-worthy.
- Vanilla extract (1/2 teaspoon): Adds warm undertones and rounds out the lemony tang.
- All-purpose flour (1 3/4 cups): The base for a sturdy but soft cookie—measure with care for best texture.
- Baking powder (1/2 teaspoon): Gives just enough lift to keep the cookies pillowy.
- Salt (1/4 teaspoon): Makes every other flavor shine and keeps things from tasting flat.
- Sweetened shredded coconut (1 cup): Provides chewy bits and a touch of tropical sweetness in every bite.
How to Make Coconut Lemon Cheesecake Cookies
Step 1: Prep Your Baking Sheets and Oven
Start by getting your workspace ready. Preheat your oven to 350°F so it’s hot and ready to go. Line two baking sheets with parchment paper so the Coconut Lemon Cheesecake Cookies won’t stick and cleanup will be a breeze. Setting up now saves you from scrambling later!
Step 2: Cream Butter, Cream Cheese, and Sugar
In a large mixing bowl, beat the softened butter, cream cheese, and sugar together. Mix until the texture turns light and fluffy—this is key for soft, cloud-like cookies. Usually, this takes about 2–3 minutes with an electric mixer, and you’ll start to see a pale color form as the air incorporates.
Step 3: Add the Wet Ingredients
Once your mixture is light and lovely, add the egg, lemon zest, lemon juice, and vanilla extract. Beat until everything is smooth and you catch that zingy lemon scent. Give the bowl a good scrape with a spatula to make sure nothing hides out at the bottom.
Step 4: Mix the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. This step ensures even distribution, so every Coconut Lemon Cheesecake Cookie bakes up evenly soft with a perfect rise.
Step 5: Combine Wet and Dry Ingredients
Gradually add your dry mixture to the wet, mixing on low until a soft dough forms. The dough will be just a bit sticky—this is a good thing! It means your cookies will stay moist and tender.
Step 6: Fold in the Shredded Coconut
Gently fold in the shredded coconut with a spatula. Every scoop of dough should have a generous amount of coconut for delicious chew and subtle sweetness. Don’t overmix here, just enough to combine.
Step 7: Scoop and Shape the Cookies
With a tablespoon or small cookie scoop, portion out the dough and roll each one into a ball between your hands. Place them about 2 inches apart on your baking sheets, then lightly flatten each with your fingers or the bottom of a glass. This helps them bake evenly and creates that classic crinkly top.
Step 8: Bake and Cool
Bake the Coconut Lemon Cheesecake Cookies for 10–12 minutes, until the edges are barely turning golden. The middles will look a touch soft—that’s perfect! Let the cookies cool on their baking sheets for five minutes before transferring to a wire rack to cool completely. Resist the urge to sneak one hot—they set up beautifully as they cool.
How to Serve Coconut Lemon Cheesecake Cookies
Garnishes
For an extra punch of citrus, drizzle your cooled cookies with a simple lemon glaze (just whisk together powdered sugar and fresh lemon juice). Add a pinch of lemon zest or a light dusting of extra coconut on top if you really want to dress them up for the dessert table.
Side Dishes
Coconut Lemon Cheesecake Cookies are a treat on their own, but they’re also brilliant beside a cup of Earl Grey tea, a frothy latte, or a cool glass of lemonade. If you want to go all out, serve them with a scoop of vanilla ice cream and a spoonful of macerated berries for a playful dessert plate.
Creative Ways to Present
Present these cookies on a tiered platter for brunch, tuck them between parchment in a pretty box for gifting, or decorate each one with a thin slice of candied lemon for a party-ready look. For special occasions, nestle them in mini cupcake liners and arrange them in a wreath shape—it’s a guaranteed crowd-pleaser!
Make Ahead and Storage
Storing Leftovers
Store leftover Coconut Lemon Cheesecake Cookies in an airtight container at room temperature for up to four days. Their soft texture stays lovely, and the flavors meld even more after a day or two—they’re delicious at every stage!
Freezing
If you want to save some for later (or avoid eating the whole batch in one go), freeze the baked cookies in a single layer until solid, then transfer to freezer bags or a lidded container. They’ll keep their taste and texture for up to two months. When the mood strikes, just thaw at room temperature for about 20 minutes.
Reheating
To revive that perfect fresh-baked softness, warm a Coconut Lemon Cheesecake Cookie gently in the microwave for 10–15 seconds. The warmth releases all those dreamy lemon and coconut aromas and makes the texture plush and irresistible.
FAQs
Can I use unsweetened coconut instead of sweetened?
Absolutely! If you prefer a less sweet cookie, unsweetened shredded coconut works well. You may want to add a little extra sugar to the dough or adjust to taste.
Do these cookies need to be refrigerated?
They don’t have to be! The small amount of cream cheese makes it safe to store Coconut Lemon Cheesecake Cookies at room temperature for several days. If your kitchen is especially warm or humid, storing in the fridge is fine, just let them come to room temp before serving for the best texture.
Can I make the dough ahead of time?
Yes! You can chill the dough, well wrapped, for up to 48 hours before baking. Chilled dough is also easier to handle and can help the flavors develop even more deeply.
How do I get extra lemon flavor?
For even more zing, try adding a bit more zest or a splash of lemon extract. The optional lemon glaze in the notes section also amplifies the fresh citrus punch beautifully.
Can I double the recipe?
This recipe doubles beautifully! Just make sure to mix thoroughly and use a large enough bowl. You might need an extra cookie sheet, but otherwise, no adjustments needed.
Final Thoughts
I can’t recommend baking a batch of Coconut Lemon Cheesecake Cookies enough—they’re just the kind of cheerful, summery treat that brightens up any day. Each bite is like a slice of sunshine, and they’re genuinely hard to resist. Bake them for friends, share with family, or simply enjoy your own little moment of bliss. Give these a try and watch them disappear!
Print
Coconut Lemon Cheesecake Cookies Recipe
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Coconut Lemon Cheesecake Cookies are a delightful fusion of tropical flavors in a soft, chewy cookie. With a hint of lemon and plenty of coconut, these cookies are perfect for any occasion.
Ingredients
Cookies:
- 1/2 cup unsalted butter (softened)
- 4 ounces cream cheese (softened)
- 1 cup granulated sugar
- 1 large egg
- 1 tablespoon lemon zest
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup sweetened shredded coconut
Instructions
- Preheat and Prepare: Preheat the oven to 350°F and line two baking sheets with parchment paper.
- Cream Ingredients: In a large bowl, cream together butter, cream cheese, and sugar until light and fluffy. Beat in the egg, lemon zest, lemon juice, and vanilla extract.
- Combine Dry Ingredients: In a separate bowl, whisk flour, baking powder, and salt. Gradually add to wet mixture and mix until a soft dough forms. Fold in coconut.
- Form and Bake: Scoop tablespoon-sized portions of dough, roll into balls, and place on baking sheets. Flatten each cookie slightly. Bake for 10–12 minutes until edges are golden. Cool on baking sheet before transferring to a wire rack.
Notes
- These cookies are soft, chewy, and packed with tropical lemon-coconut flavor.
- For extra citrus zing, drizzle with a lemon glaze made from powdered sugar and lemon juice once cooled.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 10g
- Sodium: 85mg
- Fat: 7g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
