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Lemon Coconut Cheesecake Cookies Recipe

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★★★★★

4.9 from 107 reviews

Lemon Coconut Cheesecake Cookies blend tangy lemon zest and juicy lemon juice with creamy cheesecake filling and shredded coconut for a delightful treat. These soft, flavorful cookies have a luscious cheesecake center topped with coconut, perfect for lemon lovers and dessert enthusiasts alike.

Ingredients

Scale

Cookie Dough

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

Cheesecake Filling

  • 8 oz cream cheese, softened
  • ¼ cup powdered sugar
  • ½ teaspoon vanilla extract
  • 2 tablespoons sour cream
  • ¼ cup sweetened shredded coconut (for topping)

Instructions

  1. Prepare the Cookie Dough: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. This will evenly distribute the leavening and seasoning throughout the dough.
  3. Cream Butter and Cheese: In a large bowl, beat the softened unsalted butter and 8 oz cream cheese together until the mixture is smooth and creamy, ensuring a rich texture for your cookies.
  4. Add Sugar and Flavorings: Beat in the granulated sugar until the mixture becomes light and fluffy. Then mix in the egg, vanilla extract, lemon zest, and fresh lemon juice until well combined, infusing the dough with lemony aroma.
  5. Combine Dry and Wet Ingredients: Gradually add the flour mixture to the wet ingredients, stirring just until combined to avoid overworking the dough. Fold in the shredded coconut to add texture and tropical flavor.
  6. Scoop the Dough: Using a tablespoon, scoop dough balls and place them 2 inches apart on the prepared baking sheet to allow room for spreading.
  7. Prepare the Cheesecake Filling: In a separate bowl, beat the softened cream cheese, powdered sugar, vanilla extract, and sour cream until smooth and creamy, creating the luscious cheesecake center.
  8. Fill the Cookies: Press an indentation into each dough ball with your thumb or the back of a spoon, then fill each indentation with about 1 teaspoon of the cheesecake filling for a delightful surprise inside every cookie.
  9. Bake the Cookies: Bake the cookies in the preheated oven for 10-12 minutes, until the edges are golden and the centers appear set but still soft.
  10. Add Coconut Topping: Immediately after removing cookies from the oven, sprinkle the tops with the remaining shredded coconut so it adheres while the cookies are still warm.
  11. Cool the Cookies: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, ensuring they hold their shape and texture.

Notes

  • Use room temperature ingredients (butter, cream cheese, egg) for smoother mixing and better texture.
  • If you prefer less tang, reduce the lemon juice slightly but keep the zest for flavor.
  • Store cookies in an airtight container in the refrigerator for up to 5 days to keep the cheesecake filling fresh.
  • You can freeze the unbaked cookies with filling on the baking sheet for up to 1 month; bake from frozen, adding a couple of extra minutes to the baking time.
  • For a dairy-free version, substitute cream cheese and sour cream with plant-based alternatives, but texture and flavor may vary.

Keywords: lemon cheesecake cookies, lemon coconut cookies, cheesecake filled cookies, lemon dessert, soft lemon cookies

Find it online: https://freshrecipehub.com/lemon-coconut-cheesecake-cookies-recipe/