Bright, tangy, creamy, and absolutely dreamy—Lemon Coconut Cheesecake Cookies are a little taste of sunshine in every bite! Whether you’re a cheesecake lover, a coconut enthusiast, or someone who can’t resist a good cookie (hello, all of us!), this recipe will hit every happy note on your dessert radar. I’m so excited to share this one with you—it’s a personal favorite, and I know you’ll fall head over heels just like I did!

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What Are Lemon Coconut Cheesecake Cookies?

These cookies are a magical hybrid: soft, chewy cookies infused with zesty lemon, creamy cheesecake filling, and a dusting of shredded coconut that toasts up just beautifully in the oven. Think classic thumbprint cookie—but taken to a whole new level of flavor and texture.

Reasons to Love These Lemon Coconut Cheesecake Cookies

Bright and refreshing flavor: Perfect for spring, summer, or anytime you’re craving a lift!
Cheesecake filling: Adds that irresistible creamy richness.
Make-ahead friendly: You can prep the filling and dough ahead of time!
Great for gifting or gatherings: Pretty, portable, and always a hit!

What Do These Cookies Taste Like?

They’re soft and slightly chewy with a subtle crisp on the edges. You get that citrusy zing from the lemon zest and juice, beautifully balanced by the creamy, tangy cheesecake center. The coconut on top gets just a hint of toastiness in the oven, adding a nutty warmth that makes each bite so satisfying. I dare you to eat just one!

Benefits of Making These Cookies

Low effort, high reward: Simple steps, bakery-quality results.
Freezer friendly: Make a double batch and stash some for future cravings.
Versatile: You can switch up flavors and fillings (more on that below!).
Kid-friendly: Little hands love to help make the thumbprint centers.

Ingredients

1 cup (2 sticks) unsalted butter, softened
3/4 cup granulated sugar
1/4 cup brown sugar, packed
1 large egg
2 tsp pure vanilla extract
1 tbsp fresh lemon juice
1 tbsp lemon zest
2 1/4 cups all-purpose flour
1/2 tsp baking soda
1/4 tsp salt

For the cheesecake filling:

8 oz cream cheese, softened
1/4 cup powdered sugar
1 tsp vanilla extract

For coating and garnish:

1 cup sweetened shredded coconut (plus more for topping, optional)
Extra lemon zest for garnish (optional)

Tools You’ll Need

Hand or stand mixer
Mixing bowls
Microplane or zester
Cookie scoop or tablespoon
Baking sheets
Parchment paper or silicone baking mat

Additions and Substitutions

No coconut? Skip it or use finely chopped almonds for a nutty crunch.
Lemon-lime twist: Swap half the lemon juice/zest for lime for a citrusy mash-up.
Make it gluten-free: Use a 1:1 gluten-free flour blend.
Add berries: Press a raspberry into the cheesecake center before baking for a surprise bite!

How to Make Lemon Coconut Cheesecake Cookies

Step 1: Make the cheesecake filling

In a small bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth. Spoon into a small piping bag or zip-top bag and refrigerate while you make the dough (this helps firm it up a bit!).

Cream together the butter and both sugars until light and fluffy (about 2 minutes). Add egg, vanilla, lemon juice, and zest, mixing until well combined. Stir in the dry ingredients: flour, baking soda, and salt.

Step 3: Shape and roll

Scoop about 1.5 tablespoons of dough and roll into a ball. Roll in shredded coconut, pressing gently so it sticks. Place on a parchment-lined baking sheet. Use your thumb or the back of a teaspoon to make a small indentation in the center of each.

Step 4: Fill and chill

Pipe about 1/2 teaspoon of the cream cheese filling into each cookie center. Chill the filled cookies in the fridge for 20-30 minutes (this prevents spreading!).

Step 5: Bake

Preheat oven to 350°F (175°C). Bake cookies for 12-14 minutes or until the edges are golden and the coconut is lightly toasted. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

What to Serve with Lemon Coconut Cheesecake Cookies

These cookies pair beautifully with:

Iced herbal tea (especially chamomile or hibiscus)
Fresh berries or a fruit salad
A light, lemony prosecco
Other spring desserts like lemon bars or coconut macaroons!

Tips for Perfect Cookies Every Time

Use room temperature ingredients: For smooth mixing and even baking.
Don’t skip chilling the dough: It helps maintain that pretty shape!
Zest before you juice: Trust me—it’s easier!
Toast the coconut lightly beforehand (optional): For extra texture and flavor.
Store unbaked cookies in the freezer for a quick dessert option any time.

Storage Instructions

Fridge: Store in an airtight container for up to 5 days.
Freezer: Freeze baked cookies (or unbaked dough balls) for up to 3 months. Let thaw at room temp.
Make-ahead tip: The cheesecake filling can be prepped 2–3 days in advance and stored in the fridge.

Frequently Asked Questions

Can I use bottled lemon juice?

Fresh lemon juice gives the best flavor, but bottled can be used in a pinch—just make sure it’s 100% lemon juice with no additives.

Can I make these dairy-free?

You can try dairy-free cream cheese and vegan butter, though texture and taste may vary slightly.

Can I double the recipe?

Absolutely! Just be sure to chill between batches to avoid spreading.

How do I get that perfect “thumbprint” center?

Use the back of a rounded teaspoon or your thumb while the dough is still soft, then chill right away.

Conclusion

There’s something about these Lemon Coconut Cheesecake Cookies that just feels like joy—zesty, sweet, and a little indulgent in the best way. They’re the kind of treat that makes people say, “Wait, you made these?” (Yes, you did!!)

Whether you’re making them for a spring brunch, a holiday cookie swap, or just because it’s Tuesday, they’re guaranteed to make someone’s day a little brighter.

If you loved this recipe, be sure to check out my Peach Cheesecake Bars, Coconut Lemon Bars, and Peach Coconut Scones—they’re all bursting with flavor and just as easy to love.

Let’s Bake Together!

If you give this recipe a try, I’d LOVE to see it! Share your photos on Pinterest or tag me on Instagram. Leave a review in the comments so others can find this citrusy gem!

Calories: 180
Fat: 10g
Carbohydrates: 20g
Protein: 2g
Sugar: 12g
Fiber: 1g