Description
Soft, chewy, and bursting with sunshine, these Lemon Coconut Cheesecake Cookies are the ultimate spring treat! Each bite features a creamy cheesecake center, a zesty lemon cookie base, and a coconut coating that toasts to perfection in the oven. Bright, creamy, and completely irresistible—these cookies are anything but boring!!
Ingredients
For the cookie dough:
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1 cup (2 sticks) unsalted butter, softened
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3/4 cup granulated sugar
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1/4 cup brown sugar, packed
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1 large egg
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2 tsp pure vanilla extract
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1 tbsp fresh lemon juice
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1 tbsp lemon zest
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2 1/4 cups all-purpose flour
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1/2 tsp baking soda
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1/4 tsp salt
For the cheesecake filling:
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8 oz cream cheese, softened
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1/4 cup powdered sugar
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1 tsp vanilla extract
For coating and garnish:
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1 cup sweetened shredded coconut (plus more for topping, optional)
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Extra lemon zest for garnish (optional)
Instructions
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Make the cheesecake filling: In a small bowl, beat cream cheese, powdered sugar, and vanilla until smooth. Spoon into a piping or zip-top bag and refrigerate while you prepare the dough.
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Make the cookie dough: Cream butter and sugars together until light and fluffy (about 2 minutes). Add egg, vanilla, lemon juice, and zest. Mix until well combined. Stir in flour, baking soda, and salt.
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Shape the cookies: Scoop 1.5 tablespoons of dough, roll into a ball, and then roll in shredded coconut. Place on a baking sheet lined with parchment paper.
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Add filling: Use your thumb or a spoon to make an indentation in the center of each cookie. Pipe about 1/2 teaspoon of the cheesecake filling into the center of each.
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Chill: Chill the filled cookies in the refrigerator for 20–30 minutes to help them hold their shape.
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Bake: Preheat oven to 350°F (175°C). Bake for 12–14 minutes, until the edges are golden and the coconut is lightly toasted. Let cool 5 minutes on the tray, then transfer to a wire rack.
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Serve and enjoy: Sprinkle with lemon zest if desired, and enjoy every bright, tangy, creamy bite!
Notes
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Make ahead: Cheesecake filling can be made 2–3 days ahead. You can also freeze the dough balls (unfilled) for up to 3 months.
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Dairy-free option: Use dairy-free cream cheese and vegan butter—texture will vary slightly but still delicious!
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Storage: Store in an airtight container in the fridge for up to 5 days or freeze for longer storage.
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Pro tip: Toast the coconut slightly before rolling the cookies for even more flavor!
- Prep Time: 25 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 70mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg
Keywords: lemon coconut cheesecake cookies, lemon cheesecake cookies, coconut cookies with cream cheese, spring cookie recipes, thumbprint cookies