Name: Lemon Coconut Cheesecake Cookies Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: American
Ingredients: ¾ cup unsalted butter (softened); ⅔ cup granulated sugar; 1 large egg; 1 teaspoon vanilla extract; 1 tablespoon lemon zest; 1 tablespoon lemon juice; 1 ¾ cups all-purpose flour; ½ teaspoon baking powder; ¼ teaspoon salt; ½ cup shredded coconut (optional for texture in base); 8 oz cream cheese (softened); ⅓ cup powdered sugar; 1 tablespoon lemon juice; 1 teaspoon lemon zest; ½ teaspoon vanilla extract; ½ cup sweetened shredded coconut

Jump to Recipe

Lemon Coconut Cheesecake Cookies are little bites of pure sunshine, capturing all the joy of a creamy cheesecake, the richness of coconut, and the bright zing of lemon in one irresistible handheld treat. These cookies are soft, rich, and layered with flavor—a buttery base gives way to a luscious cheesecake topping, all crowned by a cascade of toasted coconut. If you love desserts that walk the line between chewy, creamy, and refreshingly citrusy, this is the recipe you’ll want to make on repeat.

Lemon Coconut Cheesecake Cookies Recipe - Recipe Image

Ingredients You’ll Need

The beauty of these Lemon Coconut Cheesecake Cookies is how simple but carefully-chosen the ingredients are—each one adds its own magic, building up layers of taste and texture no one can resist. Here’s how each element helps these cookies shine:

Unsalted butter (¾ cup, softened): The foundation of every great cookie—make sure it’s at room temperature for the dreamiest creamed texture.
Granulated sugar (⅔ cup): Sweetens the base and helps give those edges just the right touch of crispness.
Large egg (1): Binds it all together for a tender, chewy crumb.
Vanilla extract (1 teaspoon + ½ teaspoon, divided): Infuses the cookies and frosting with warm, comforting flavor.
Lemon zest (1 tablespoon + 1 teaspoon, divided): Adds punchy lemon fragrance throughout every bite.
Lemon juice (1 tablespoon + 1 tablespoon, divided): Brings the perfect bright, tart edge that keeps these cookies light and lively.
All-purpose flour (1 ¾ cups): Provides the structure to hold your luscious cheesecake topping.
Baking powder (½ teaspoon): Gives a subtle lift so your cookies don’t end up dense.
Salt (¼ teaspoon): Enhances the sweetness and balances the flavors.
Shredded coconut (½ cup, optional): Stir some into your cookie base for delightful pops of chewy texture.
Cream cheese (8 oz, softened): The utterly creamy, tangy hero of the cheesecake topping—make sure it’s soft for easy blending.
Powdered sugar (⅓ cup): Sweetens the cheesecake layer without grittiness, blending right into the creaminess.
Sweetened shredded coconut (½ cup): Use as a generous finishing flourish; toasting it adds an unbeatable crunchy note.

How to Make Lemon Coconut Cheesecake Cookies

Step 1: Make the Cookie Base

Start by creaming the butter and sugar together in a large bowl until the mixture is light and fluffy—this step sets the tone for a tender, melt-in-your-mouth cookie. Blend in the egg, vanilla, lemon zest, and lemon juice until fully incorporated and smooth. In another bowl, whisk together flour, baking powder, and salt, then gradually add the dry ingredients to the wet, mixing just until a soft dough forms. If you’re after extra coconut texture, fold in the optional shredded coconut now. Scoop the dough onto your lined baking sheet in 1 to 1½ tablespoon portions, and press each one gently into a thick disk about 2 inches wide. It’s the perfect shape to catch all that luscious cheesecake topping later!

Step 2: Bake the Cookie Bases

Pop your tray into a preheated 350°F (175°C) oven and bake for 8–10 minutes. The edges should be just set, and the centers will remain a little soft—don’t worry, they’ll firm up perfectly as they cool. Let the cookies cool on the tray for several minutes, then gently move them to a wire rack so they can cool completely before topping.

Step 3: Make the Cheesecake Topping

While your cookies cool, whip up the cheesecake topping: Beat the soft cream cheese with powdered sugar, lemon juice, lemon zest, and vanilla until smooth and billowy. For the best results, chill your cheesecake mixture in the fridge for 15–30 minutes; this makes it a dream to dollop and spread over the cookies.

Step 4: Assemble and Finish

Once your cookies are fully cooled, add a rounded teaspoon of cheesecake topping to each cookie and spread it gently to cover. Sprinkle a generous amount of sweetened shredded coconut atop each one. If you want to take things to the next level (and I highly recommend it!), place the topped cookies back in the oven at 375°F (or under a broiler) for a couple of minutes. This sets the cheesecake and gently toasts the coconut, adding delightful color and deeper flavor. Just keep an eye out so it doesn’t brown too quickly! If you love your coconut soft and snowy, you can skip this optional step.

How to Serve Lemon Coconut Cheesecake Cookies

Garnishes

To make each cookie pop, sprinkle a little extra fresh lemon zest or a dusting of powdered sugar right before serving. For a truly eye-catching effect, add a tiny wedge of lemon or a twist of lemon peel on top of a platter of Lemon Coconut Cheesecake Cookies. The bright yellow really makes the tropical flavors sing.

Side Dishes

Since these cookies are rich but refreshing, they pair beautifully with fresh berries—raspberries, blueberries, or strawberries all echo the brightness of the lemon. A cup of tea (think herbal or green) or a cool glass of lightly sparkling water with a sprig of mint makes this treat feel like a moment of relaxation at a sunny summer café.

Creative Ways to Present

For parties, stack cookies on a tiered stand and drizzle a tiny bit of white chocolate over the top for extra flair. You could also plate a couple with a scoop of lemon sorbet or even use them as a dramatic accent on a larger dessert tray. For a playful twist, sandwich a thin layer of cheesecake filling between two cookies for a mini whoopie-pie vibe—perfect for special occasions!

Make Ahead and Storage

Storing Leftovers

Once assembled, Lemon Coconut Cheesecake Cookies should be stored in an airtight container in the refrigerator, where they’ll stay fresh for up to 4 days. The cheesecake topping needs to be kept chilled, and the coconut will stay plush and flavorful.

Freezing

You can freeze just the cookie bases (undecorated) for up to a month—simply layer them in a freezer-safe container with parchment in between. To freeze fully assembled cookies, flash-freeze them on a tray, then transfer to an airtight container. Defrost in the fridge overnight for best texture.

Reheating

For a just-baked sensation, let the cookies come to room temperature and, if desired, pop the cookie base (without topping) in a warm oven for a few minutes. Add the cheesecake topping after warming to keep it silky and creamy.

FAQs

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice really makes Lemon Coconut Cheesecake Cookies shine with natural zest and brightness—if possible, use fresh lemons. Bottled juice can be a backup in a pinch, but the flavor won’t be quite as vibrant.

Do I have to toast the coconut on top?

Toasting the coconut by giving the cookies a quick spin under the broiler adds wonderful flavor and a bit of crunch, but it’s totally optional. If you love a soft, snowy coconut finish, skip the broiling step when making Lemon Coconut Cheesecake Cookies.

Can I make these cookies gluten-free?

Absolutely! Swap in your favorite cup-for-cup gluten-free flour blend for the all-purpose flour. Check that all other ingredients, like baking powder, are certified gluten-free for peace of mind.

What’s the best way to transport these for parties or gifts?

Because the cheesecake topping is soft, it’s smart to chill the cookies thoroughly first, then layer them between parchment in a sturdy container. This helps keep your Lemon Coconut Cheesecake Cookies looking picture-perfect on arrival.

Can I use low-fat cream cheese?

You can use low-fat cream cheese for a lighter topping; just know the texture will be slightly less rich and creamy. Full-fat cream cheese gives the best flavor, but don’t be afraid to adjust to your taste!

Final Thoughts

If you crave cookies that are as fun to eat as they are to serve, you simply have to try Lemon Coconut Cheesecake Cookies. There’s something about that balance of tangy, tropical, creamy goodness that never fails to put a smile on everyone’s face. Whip up a batch, share them with friends, and savor every sunshine-filled bite!

Lemon Coconut Cheesecake Cookies Recipe

★★★★★

4.8 from 15 reviews

Author: Olivia
Total Time: 30 minutes
Yield: Makes about 24 cookies 1x
Diet: Vegetarian

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Description

Delicious and tangy Lemon Coconut Cheesecake Cookies that are perfect for any occasion. These cookies have a buttery base with a creamy cheesecake topping and a sprinkle of shredded coconut for added flavor and texture.

Instructions

Make the Cookie Base: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large bowl, cream the butter and sugar until light and fluffy (about 2-3 minutes).
Mix in the egg, vanilla, lemon zest, and lemon juice until smooth.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually mix into the wet ingredients until a soft dough forms.
Optional: Fold in ½ cup shredded coconut for added texture in the cookie base.
Scoop 1 to 1½ tablespoon-sized balls onto the baking sheet. Slightly flatten each ball into a thick disk (about 2 inches wide) with your fingers or the bottom of a glass.
Bake the Cookie Bases: Bake the cookies for 8–10 minutes, just until the edges are set but the centers are still soft. Let them cool before assembling.
Make the Cheesecake Topping: In a bowl, beat the cream cheese, powdered sugar, lemon juice, zest, and vanilla until smooth and fluffy. Chill for 15–30 minutes.
Assemble and Finish: Dollop cheesecake mixture on each cookie, then sprinkle shredded coconut on top.
Final Bake or Broil (Optional): Return the topped cookies to the oven at 375°F for 3–4 minutes to set the topping slightly and warm the cookie, or broil for 1–2 minutes to toast the coconut.

Notes

You can customize the level of lemon flavor by adjusting the zest and juice amounts.
For a sweeter topping, increase the powdered sugar in the cheesecake mixture.
Store leftovers in an airtight container in the refrigerator for up to 3 days.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Baking
Cuisine: American