Description
These Lemon Coconut Cheesecake Cookies offer a delightful burst of zesty lemon flavor combined with the creamy richness of cheesecake and the tropical sweetness of shredded coconut. Perfect for a summer treat, these cookies feature a soft and slightly chewy texture with a creamy cheesecake center, optional tangy lemon glaze, and a white chocolate drizzle for added indulgence.
Ingredients
Scale
For the Cookie Dough:
- ½ cup (1 stick) unsalted butter, softened
- 4 oz cream cheese, softened
- ¾ cup granulated sugar
- ¼ cup light brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 tbsp lemon zest
- 2 tbsp fresh lemon juice
- 2 cups all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup sweetened shredded coconut
Optional Cheesecake Filling:
- 4 oz cream cheese, cold
- 2 tbsp powdered sugar
Optional Toppings:
- Additional shredded coconut for rolling
- Lemon glaze (powdered sugar + lemon juice)
- White chocolate drizzle
Instructions
- Make the Cheesecake Filling (Optional): In a small bowl, beat the cold cream cheese with powdered sugar until smooth. Scoop into small dollops using a mini cookie scoop or teaspoon and freeze for 20–30 minutes to firm up before assembling.
- Prepare the Cookie Dough: In a large bowl, beat the butter and softened cream cheese together until smooth. Add both granulated and brown sugars and beat until the mixture is light and fluffy. Then incorporate the egg, vanilla extract, lemon zest, and fresh lemon juice, mixing until just combined. In a separate bowl, whisk together the flour, baking soda, and salt, then gradually add this dry mixture to the wet ingredients, mixing just until a dough forms. Finally, fold in the shredded coconut gently to evenly distribute.
- Chill the Dough: Refrigerate the prepared cookie dough for 30 minutes. This chilling step helps prevent excessive spreading during baking and ensures the cookies maintain a thick and chewy texture.
- Assemble the Cookies: Scoop out a heaping tablespoon of chilled dough and flatten it slightly in your palm. Place a frozen cream cheese dollop in the center of the dough and carefully fold the dough around it, rolling into a smooth ball. For extra texture and flavor, optionally roll the dough balls into additional shredded coconut before baking.
- Bake: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Place the assembled cookies about 2 inches apart on the baking sheets. Bake for 12–14 minutes, until the edges are set but the centers still look slightly underdone for a soft finish. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Optional Glaze: Prepare a lemon glaze by mixing powdered sugar with fresh lemon juice until smooth. Drizzle this glaze over the cooled cookies for an additional zesty touch. You may also add a white chocolate drizzle if desired.
Notes
- Use fresh lemon juice for the best bright and authentic citrus flavor; bottled lemon juice lacks the same zing.
- Chilling the dough is crucial, particularly with the cream cheese filling, to ensure the cookies hold structure and don’t spread too much.
- If you prefer less sweetness or a more natural texture, shred your own coconut instead of using pre-sweetened shredded coconut.
- For a gooier cookie texture, try adding 1 tablespoon of honey to the dough before baking.