If you adore the delicate balance of tangy lemon with creamy coconut, then you absolutely must try this Lemon Coconut Cheesecake Cookies Recipe. These cookies are a divine combination of soft, melt-in-your-mouth texture with just the right amount of zesty lemon brightness and rich, lush cheesecake flavor wrapped in a tender coconut embrace. Perfect for any occasion, these cookies feel like a little slice of sunshine you can hold in your hand and savor bite after delightful bite.
Ingredients You’ll Need
This recipe uses simple, easy-to-find ingredients that each play a key role in creating those irresistible cookies. From the buttery richness to the fresh lemon zest and shredded coconut, every component enhances the flavor, texture, and overall charm of these treats.
- 1/2 cup butter, softened: Provides richness and helps create that tender, chewy texture you crave.
- 4 oz cream cheese, softened: Adds creamy tanginess that makes these cookies incredibly moist and flavorful.
- 3/4 cup sugar: Sweetens the dough just right and helps achieve a golden crust.
- 1 egg: Binds the ingredients together and adds moisture to the dough.
- 1 tsp lemon zest: Delivers fresh citrus aroma and bright flavor that wakes up your taste buds.
- 1 tsp vanilla extract: Rounds out the flavor with a warm, comforting note.
- 1 1/4 cups all-purpose flour: The sturdy base that holds your cookie marvels together.
- 1/2 cup shredded coconut: Brings a lovely chewy texture and tropical sweetness.
How to Make Lemon Coconut Cheesecake Cookies Recipe
Step 1: Preheat the Oven
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to ensure the cookies bake evenly and don’t stick. Preparing this step ahead of time sets you up for a smooth baking experience.
Step 2: Make the Dough
In a large mixing bowl, cream together the softened butter, cream cheese, and sugar using a hand mixer or stand mixer until the mixture turns fluffy and smooth. This step is crucial because it builds the creamy base for your cookies ensuring a tender crumb.
Step 3: Add Egg, Lemon Zest, and Vanilla
Next, beat in the egg, lemon zest, and vanilla extract until fully combined. The lemon zest infuses every bite with a fresh, citrus burst, while the egg helps bind and the vanilla adds that warm, familiar undertone we all love.
Step 4: Incorporate Flour and Coconut
Gently fold in the all-purpose flour and shredded coconut. Be careful not to overmix here; you want to keep the dough tender and airy, with the coconut adding subtle texture and sweetness throughout.
Step 5: Form and Bake the Cookies
Use a cookie scoop or spoon to portion out cookie dough onto the prepared sheet, spacing them about two inches apart. Bake for around 12 to 15 minutes or until the edges are lightly golden but the centers remain soft. Once out of the oven, let them cool on the baking sheet before transferring to a wire rack.
How to Serve Lemon Coconut Cheesecake Cookies Recipe
Garnishes
These cookies are delightful on their own, but a light dusting of powdered sugar or a drizzle of white chocolate can elevate their appearance and taste. Fresh lemon slices on the side add a visual pop and extra zest if serving at a party.
Side Dishes
Pair these cheesecake cookies with a cup of herbal tea, lemonade, or even a scoop of vanilla ice cream for a delightful dessert spread. Their gentle sweetness makes them a perfect companion for refreshing or creamy beverages alike.
Creative Ways to Present
Try stacking them into mini cookie towers tied with a simple ribbon for gifting or arrange them alongside tropical fruits on a platter to highlight the coconut and lemon combo. You could even sandwich them with a thin layer of lemon curd for a fancy touch that wow guests.
Make Ahead and Storage
Storing Leftovers
Keep leftover cookies in an airtight container at room temperature for up to 5 days. This keeps them soft and fresh so you can enjoy the full burst of the Lemon Coconut Cheesecake Cookies Recipe anytime.
Freezing
These cookies freeze beautifully. Simply store them in a freezer-safe bag or container with parchment between layers for up to three months. Thaw at room temperature when you’re ready for a sweet treat.
Reheating
For the best texture, warm cookies briefly in a microwave (about 10 seconds) or in a low oven (300°F) for 5 minutes. This revives that fresh-baked warmth and creaminess that makes the Lemon Coconut Cheesecake Cookies Recipe so special.
FAQs
Can I use shredded sweetened coconut instead of unsweetened?
Absolutely! Using sweetened shredded coconut will make the cookies a little sweeter, so consider reducing the sugar slightly if you want to balance the flavors.
Is it necessary to soften the butter and cream cheese?
Yes, softening these ingredients is key for a smooth, fluffy dough. It helps everything blend effortlessly and creates the tender texture these cheesecake cookies are known for.
Can I substitute lemon zest with lemon extract?
While lemon extract adds flavor, it is more concentrated and lacks the fresh brightness of zest. If you use extract, start with less—about 1/2 teaspoon—to avoid overpowering the dough.
How do I ensure that my cookies stay soft and not dry out?
Don’t overbake! Watch your baking time closely and remove the cookies once the edges are set but centers still look slightly soft. Proper storage in an airtight container also preserves moisture.
Can this recipe be made gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free blend designed for baking. You might also need to adjust baking times slightly. The Lemon Coconut Cheesecake Cookies Recipe is quite forgiving.
Final Thoughts
There’s something truly magical about the way lemon and coconut come together in this Lemon Coconut Cheesecake Cookies Recipe — bright, creamy, and just the right amount of chewy. Whether you’re baking for friends, family, or a special occasion, these cookies will quickly become a beloved favorite. Give this recipe a try and prepare to impress yourself and everyone lucky enough to take a bite!
Print
Lemon Coconut Cheesecake Cookies Recipe
- Total Time: 30 minutes
- Yield: 18 cookies 1x
Description
These delightful Lemon Coconut Cheesecake Cookies combine the creamy richness of cheesecake with the refreshing zing of lemon and the tropical touch of shredded coconut. Soft, moist, and bursting with flavor, they make an excellent treat for gatherings or a special homemade snack.
Ingredients
Cookie Dough
- 1/2 cup butter, softened
- 4 oz cream cheese, softened
- 3/4 cup sugar
- 1 egg
- 1 tsp lemon zest
- 1 tsp vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 cup shredded coconut
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper to ensure the cookies don’t stick during baking.
- Make the Dough: In a large mixing bowl, beat together the softened butter, cream cheese, and sugar until the mixture is fluffy and smooth. This will create a creamy base for the cookies.
- Add Wet Ingredients: Beat in the egg, lemon zest, and vanilla extract until fully incorporated and the batter is creamy and uniform.
- Incorporate Dry Ingredients: Gradually add the all-purpose flour to the wet ingredients, mixing gently until combined. Then fold in the shredded coconut evenly throughout the dough.
- Shape the Cookies: Using a spoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
- Bake the Cookies: Bake in the preheated oven for 12 to 15 minutes, or until the edges are lightly golden and the centers are set but still soft.
- Cool the Cookies: Remove the baking sheet from the oven and let the cookies cool for 5 minutes on the sheet before transferring them to a wire rack to cool completely.
Notes
- Ensure butter and cream cheese are softened to room temperature for easy mixing and smooth dough.
- For more lemon flavor, you can add up to 1 1/2 teaspoons of lemon zest.
- Shredded coconut can be toasted slightly for added flavor if desired.
- Store cookies in an airtight container at room temperature for up to 5 days or refrigerate for longer freshness.
- You can substitute the all-purpose flour with a gluten-free blend if necessary, but results may vary slightly.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
