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.
Ingredients
Scale
Cookie Base:
- 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)
Cheesecake Topping:
- 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
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
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 10g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg
Keywords: Lemon Coconut Cheesecake Cookies, Cookie Recipe, Dessert Recipe, Cheesecake Cookies, Lemon Dessert
