Lemon Coconut Cheesecake Cookies

Lemon Coconut Cheesecake Cookies are soft, luscious treats bursting with zesty lemon flavor, creamy cheesecake filling, and a hint of coconut. These cookies are the perfect balance of tangy and sweet, with a chewy texture that’s irresistible. They’re ideal for springtime gatherings, holidays, or as an everyday indulgence.

Why You’ll Love This Recipe

• Bright and Tangy: The refreshing lemon flavor pairs beautifully with the richness of coconut.
• Cheesecake Center: A creamy filling surprises you in every bite.
• Perfect Texture: A chewy cookie with a soft, creamy center.
• Beautiful Presentation: These cookies look as good as they taste.
• Customizable: Adjust the flavors or add mix-ins to suit your preferences.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cheesecake Filling:

• Cream cheese, softened
• Powdered sugar
• Vanilla extract

For the Cookies:

• All-purpose flour
• Baking powder
• Baking soda
• Salt
• Unsalted butter, softened
• Granulated sugar
• Brown sugar
• Egg
• Lemon zest and juice
• Vanilla extract
• Shredded coconut (sweetened or unsweetened)

Directions

Prepare the Cheesecake Filling:

1. Mix Ingredients: In a small bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth.
2. Shape and Chill: Scoop teaspoon-sized portions of the cheesecake mixture and roll them into balls. Place on a parchment-lined plate and freeze for at least 30 minutes.

Make the Cookie Dough:

1. Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
2. Cream Butter and Sugars: In a large bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy.
3. Add Wet Ingredients: Mix in the egg, lemon zest, lemon juice, and vanilla extract until combined.
4. Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, stirring until just incorporated. Fold in the shredded coconut.

Assemble the Cookies:

1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Shape Dough: Scoop about 2 tablespoons of cookie dough and flatten it into a disk. Place a frozen cheesecake ball in the center and wrap the dough around it, sealing the edges. Roll into a smooth ball.
3. Bake: Place the cookies on the prepared baking sheet, spacing them about 2 inches apart. Bake for 12-14 minutes, or until the edges are lightly golden. Avoid overbaking to keep the cookies soft.
4. Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Serve:

Serve the cookies at room temperature or slightly chilled for a refreshing treat.

Servings and Timing

• Servings: Makes approximately 12-15 cookies
• Prep Time: 20 minutes (plus 30 minutes chilling)
• Cook Time: 12-14 minutes per batch
• Total Time: 1 hour

Variations

• Citrus Twist: Substitute lime or orange zest and juice for the lemon.
• Nutty Addition: Add chopped macadamia nuts or almonds to the dough for added crunch.
• Tropical Flavor: Use toasted coconut for a nutty, caramelized taste.
• Gluten-Free Option: Replace the flour with a gluten-free all-purpose blend.
• Frosted Cookies: Drizzle with a lemon glaze or sprinkle with powdered sugar for added sweetness.

Storage/Reheating

• Storage: Store cookies in an airtight container in the refrigerator for up to 5 days.
• Freezing: Freeze unbaked cookie dough balls or baked cookies in a freezer-safe container for up to 3 months. Thaw before baking or serving.
• Reheating: Serve cold or at room temperature; no reheating required.

FAQs

Can I use fresh coconut?

Yes, fresh grated coconut can be used, but it may have a slightly softer texture.

How do I keep the cheesecake filling from leaking out?

Ensure the cookie dough fully encloses the cheesecake ball and pinch the seams tightly closed.

Can I use pre-made lemon curd?

Yes, you can substitute the lemon juice and zest with lemon curd for a more intense flavor.

What’s the best way to zest a lemon?

Use a microplane or fine grater to remove only the yellow zest, avoiding the bitter white pith underneath.

Can I make these cookies dairy-free?

Yes, use plant-based cream cheese, butter, and coconut milk in the dough.

Can I skip the cheesecake filling?

Certainly! The cookies are delicious on their own, with or without the filling.

What’s the best way to shape the cookies?

Use damp hands or a lightly floured surface to prevent the dough from sticking.

Can I add white chocolate chips?

Yes, white chocolate chips complement the lemon and coconut flavors beautifully.

How do I prevent the cookies from spreading too much?

Chill the assembled cookie dough balls for 10-15 minutes before baking to help them hold their shape.

Can I double the recipe?

Absolutely! Double all ingredients, but bake in batches to avoid overcrowding the oven.

Conclusion

Lemon Coconut Cheesecake Cookies are a delightful dessert that combines the tangy brightness of lemon, the tropical flavor of coconut, and the creamy decadence of cheesecake. These cookies are perfect for any occasion and can be customized with your favorite mix-ins. Make them ahead, share them with loved ones, and enjoy every soft, flavorful bite!

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