Introduction

These Lemon Coconut Cheesecake Cookies combine tangy lemon zest and creamy cheesecake filling with the sweet texture of shredded coconut. They are soft, flavorful, and perfect for a refreshing treat any time of year.

The image shows small round desserts stacked in pairs on a white marbled surface, each dessert having three main layers. The bottom layer is a golden brown, crumbly cookie base. The middle layer is a creamy, pale yellow filling that looks smooth and soft, holding the shape well. The top layer is a generous sprinkling of white shredded coconut, covering each dessert fully and creating a fluffy, textured look. More similar desserts are blurred lightly in the background, giving a cozy, warm feeling. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, softened
8 oz cream cheese, softened (for dough)
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 tablespoon lemon zest (about 1 lemon)
2 tablespoons lemon juice
½ cup sweetened shredded coconut (for dough)
8 oz cream cheese, softened (for filling)
¼ cup powdered sugar
½ teaspoon vanilla extract (for filling)
2 tablespoons sour cream
¼ cup sweetened shredded coconut (for topping)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2: In a medium bowl, whisk together the flour, baking soda, and salt.
Step 3: In a large bowl, beat the butter and 8 oz cream cheese until creamy. Add the sugar and continue beating until light and fluffy.
Step 4: Mix in the egg, vanilla extract, lemon zest, and lemon juice until fully combined.
Step 5: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Then gently fold in ½ cup shredded coconut.
Step 6: Scoop the dough into tablespoon-sized balls and place them about 2 inches apart on the prepared baking sheet.
Step 7: For the cheesecake filling, beat the remaining 8 oz cream cheese, powdered sugar, ½ teaspoon vanilla extract, and sour cream together until smooth.
Step 8: Make a small indentation in the center of each dough ball and fill it with about 1 teaspoon of the cheesecake mixture.
Step 9: Bake the cookies for 10-12 minutes, until the edges are golden and the centers are set.
Step 10: Immediately after baking, sprinkle the cookies with the remaining ¼ cup shredded coconut.
Step 11: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Tips & Variations

For extra crunch, toast the shredded coconut before adding it on top.
You can substitute fresh lemon juice with bottled lemon juice if needed.
Use full-fat cream cheese for the best texture in both dough and filling.
Try adding a teaspoon of lemon extract to intensify the lemon flavor.

Storage

Store the cookies in an airtight container in the refrigerator for up to 5 days to keep the cheesecake filling fresh. Allow them to come to room temperature before serving for the best taste and texture. You can also freeze the cookies for up to one month; thaw in the fridge overnight before enjoying.

How to Serve

The image shows two small round cookies stacked on top of each other, each with two main layers. The bottom layer is a rough-textured light brown cookie, and the top layer is a fluffy pale yellow cream, covered with thin white shredded coconut pieces that add a soft texture and extra detail. The cookies sit on a smooth white plate with a few coconut shreds sprinkled around, all placed on a white marbled surface. In the background, there are blurred similar cookies with warm orange light softly glowing. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cookies dairy-free?

You can try replacing cream cheese with a dairy-free cream cheese alternative and use a plant-based butter substitute. However, the texture may vary slightly.

How do I prevent the cheesecake filling from leaking during baking?

Make sure to create a well-defined indentation in the dough balls and avoid overfilling them. Chilling the filled dough briefly before baking can also help the filling stay in place.