Zesty Lemon Coconut Cheesecake Cookies Recipe – A Sweet Twist!

Baking soft, crumbly coconut lemon cheesecake cookies brings pure delight to any dessert table.

These mouthwatering treats combine zesty citrus notes with rich, creamy cheesecake undertones.

Each cookie delivers a perfect balance of tangy and sweet flavors that dance across your palate.

The delicate coconut adds a subtle tropical crunch that complements the bright lemon essence.

Cream cheese infuses these delectable morsels with a luxurious, velvety texture that melts in your mouth.

Simple ingredients transform into an extraordinary dessert that will impress even the most discerning sweet tooth.

Prepare to fall in love with these irresistible cookies that promise to become your new favorite indulgence.

Quick Recipe Overview

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Calories: 210 kcal

Servings: 12

Ingredients for Lemon Coconut Cheesecake Cookies

• Cream Cheese: Provides rich, tangy base for creamy center, choose full-fat version for best texture.
• Powdered Sugar: Adds sweetness and helps stabilize filling, sift to prevent lumps.
• Vanilla Extract: Enhances overall flavor profile, use pure extract for deeper taste.

• Butter: Creates tender, soft cookie texture, use room temperature for smooth mixing.
• Granulated Sugar: Provides sweetness and helps cookies brown, select fine-grain sugar.
• Egg: Binds ingredients and adds structure, use fresh room temperature egg.
• Flour: Forms cookie structure, use all-purpose for consistent results.
• Baking Powder, Baking Soda: Helps cookies rise and spread evenly, ensure they're fresh.
• Salt: Balances sweetness and enhances overall flavor.

• Lemon Extract: Adds bright citrus notes, choose high-quality brand for intense flavor.
• Lemon Zest: Provides fresh, zesty aroma and concentrated lemon taste.
• Shredded Coconut: Creates crunchy exterior and tropical flavor, use unsweetened for better texture.
• Vanilla Extract: Deepens overall cookie flavor complexity.

Kitchen Essentials for Lemon Coconut Cookies

• Mixing Bowls: Large and small sizes for mixing dough and cheesecake filling.
• Electric Mixer: Essential for creaming butter and sugar, creating smooth consistency.
• Measuring Cups and Spoons: Precise measurements for ingredients.
• Whisk: Perfect for combining dry ingredients smoothly.
• Parchment Paper: Prevents sticking and helps with easy cookie removal.
• Baking Sheet: Flat surface for baking cookies evenly.
• Wire Cooling Rack: Allows cookies to cool without getting soggy.
• Teaspoon: For scooping small cheesecake filling dollops.
• Zester or Grater: To create fresh lemon zest.

Lemon Coconut Cheesecake Cookies Instructions Guide

• Whip Up the Creamy Center

Blend cream cheese with sweet powder and vanilla until silky smooth. Scoop tiny dollops onto a lined plate and pop into the freezer for half an hour until totally solid.

• Mix the Cookie Base

Cream butter and sugar until fluffy and light. Splash in egg, vanilla, lemon extract, and zesty lemon shavings. Combine thoroughly. In another bowl, blend flour, rising agents, and salt. Slowly fold dry ingredients into wet mixture to create a soft dough.

• Create Cookie Parcels

Heat oven to 350F. Grab chunks of dough and flatten slightly. Place frozen cream cheese center in middle, then wrap dough around filling completely. Seal edges carefully.

• Roll and Coat

Tumble each dough ball in shredded coconut, ensuring full coverage. No bare spots allowed!

• Bake to Golden Perfection

Arrange coconut-covered treats on parchment-lined sheet. Space them generously. Bake 10-12 minutes until edges turn golden brown.

• Cool and Enjoy

Let cookies rest on baking sheet for five minutes. Transfer to cooling rack. Serve at room temperature or chilled. Keep extras in sealed container in refrigerator for up to five days.

Helpful Notes for Lemon Coconut Cheesecake Cookies

• Baking Brilliance: Expert tips to elevate your lemon coconut cheesecake cookies to perfection.
• Chilling Magic: Freeze the cheesecake filling for at least 30 minutes to prevent melting during baking and ensure a gooey center that stays intact.
• Gluten-Free Option: Swap regular flour with a gluten-free blend to make these cookies celiac-friendly without compromising taste or texture.
• Dairy-Free Twist: Replace cream cheese with dairy-free cream cheese alternative and use vegan butter to create a delicious plant-based version of these indulgent cookies.
• Flavor Adventure: Experiment with different extracts like almond or orange to create unique flavor profiles while maintaining the cookie's signature creamy-citrusy essence.

Serving Lemon Coconut Cookies at Their Best

• Tropical Dessert Pairing: Serve alongside fresh pineapple chunks or mango slices for a bright, fruity complement that enhances the lemon and coconut flavors.
• Party Presentation Platter: Arrange cookies on a white ceramic plate with scattered toasted coconut flakes and thin lemon wedges for an elegant, Instagram-worthy display that looks professional and inviting.
• Coffee & Tea Companion: Pair these cookies with a light chamomile tea or smooth vanilla latte to balance the tangy lemon and creamy cheesecake notes, creating a delightful afternoon treat.
• Gifting Gourmet Touch: Package cookies in clear cellophane bags tied with a pastel ribbon, perfect for hostess gifts or summer potluck contributions that showcase your baking skills.

Storage & Prep for Lemon Coconut Cheesecake Cookies

• Chilled Cookie Storage: Keep these delightful lemon coconut cheesecake cookies in an airtight container inside the refrigerator. Stack them carefully between parchment paper layers to prevent sticking and maintain their delicate texture.
• Freezer-Friendly Option: Wrap individual cookies in plastic wrap, then place them in a freezer-safe container. These treats can be frozen for up to 3 months, allowing you to enjoy a sweet surprise anytime a craving hits.
• Temperature Tips: Always serve cookies slightly chilled or at room temperature. Remove from the refrigerator 10-15 minutes before serving to let them soften slightly and enhance their creamy cheesecake center.
• Make-Ahead Magic: Prepare the cheesecake filling and cookie dough up to 2 days in advance. Keep the filling frozen and the dough refrigerated, allowing for quick and easy assembly when you're ready to bake. This strategy saves time and makes entertaining a breeze.

Tangy Lemon Coconut Cheesecake Cookies Recipe

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4.7 from 35 reviews

• Total Time: 50 minutes
• Yield: 13 1x

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Description

Irresistible easy lemon coconut cheesecake cookies combine zesty citrus with creamy cheesecake notes. Delicate crumbles and tangy coconut create a memorable dessert experience you’ll savor with each delightful bite.

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Ingredients

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• 1 cup (80 grams) sweetened shredded coconut
• 4 oz (113 grams) cream cheese, softened
• ¼ cup (30 grams) powdered sugar
• ½ tsp vanilla extract
• 1 ¾ cups (220 grams) all-purpose flour
• ½ cup (113 grams) unsalted butter, softened
• ¾ cup (150 grams) granulated sugar
• 1 large egg
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 tsp vanilla extract
• 1 tsp lemon extract
• 1 tbsp lemon zest

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Instructions

1. Cheesecake Filling Preparation: Whisk cream cheese, powdered sugar, and vanilla extract into a luxurious, silky mixture until perfectly smooth and uniform.
2. Filling Chilling: Portion teaspoon-sized dollops onto a parchment-lined plate and freeze for 30 minutes until completely solidified.
3. Dough Base Creation: In a large mixing bowl, cream butter and granulated sugar until light, fluffy, and pale, developing a voluminous texture.
4. Flavor Integration: Blend egg, vanilla extract, lemon extract, and lemon zest into the creamed mixture, ensuring complete incorporation and aromatic infusion.
5. Dry Ingredient Combination: Sift flour, baking powder, baking soda, and salt together, then gradually fold into the wet ingredients to form a tender, cohesive dough.
6. Oven Preparation: Preheat oven to 350F (175C) and line a baking sheet with parchment paper for optimal cookie baking.
7. Filling Encasement: Scoop cookie dough portions, flatten slightly, and carefully embed a frozen cheesecake dollop at the center, completely sealing the filling within the dough.
8. Coconut Coating: Roll each dough ball generously in shredded coconut, ensuring comprehensive and even coverage.
9. Baking Process: Arrange coconut-coated cookies on the prepared sheet with adequate spacing, then bake for 10-12 minutes until edges turn a delicate golden brown.
10. Cooling and Serving: Rest cookies on the baking sheet for 5 minutes, then transfer to a cooling rack. Serve at room temperature or chilled, and store in a sealed container in the refrigerator for up to 5 days.

Notes

• Chill Cheesecake Filling Properly: Freeze the filling for at least 30 minutes to ensure it maintains structural integrity during baking and prevents unwanted spreading.
• Control Dough Temperature: Work with slightly chilled dough to prevent excessive spreading and maintain the cookie’s shape, especially when encasing the cheesecake center.
• Seal Edges Carefully: Completely enclose the cheesecake filling to prevent leakage, using gentle pinching techniques to create a seamless dough barrier.
• Modify for Dietary Needs: Swap regular flour with gluten-free alternatives, use dairy-free cream cheese, and replace butter with coconut oil for allergy-friendly or vegan versions of the cookie.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 13
• Calories: 150
• Sugar: 12 g
• Sodium: 80 mg
• Fat: 8 g
• Saturated Fat: 5 g
• Unsaturated Fat: 2 g
• Trans Fat: 0 g
• Carbohydrates: 18 g
• Fiber: 1 g
• Protein: 2 g
• Cholesterol: 20 mg