Why You’ll Love This Recipe

Lemon Coconut Cheesecake Cookies bring together the rich creaminess of cheesecake, the zesty brightness of lemon, and the tropical sweetness of coconut in one irresistible bite. With a soft, chewy texture and a tangy cream cheese center, these cookies are perfect for spring and summer gatherings or whenever you’re craving a bright, indulgent treat.

ingredients

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

cream cheeseunsalted buttergranulated sugarbrown sugareggvanilla extractlemon zestlemon juiceall-purpose flourbaking sodasaltshredded sweetened coconut

directions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a bowl, beat the cream cheese and butter together until smooth and creamy.

Add the granulated sugar and brown sugar and mix until well combined.

Beat in the egg, vanilla extract, lemon zest, and lemon juice.

In a separate bowl, whisk together the flour, baking soda, and salt.

Gradually add the dry ingredients to the wet mixture, mixing until just combined.

Fold in the shredded coconut until evenly distributed.

Scoop dough into tablespoon-sized balls and place them on the prepared baking sheet.

Gently press the tops to flatten slightly.

Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set.

Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Servings and timing

This recipe yields approximately 24 cookies.
Preparation time: 15 minutes
Baking time: 10-12 minutes
Cooling time: 10 minutes
Total time: 35-40 minutes

Variations

Add white chocolate chips for extra sweetness.

Use toasted coconut for a deeper, nuttier flavor.

Add a light lemon glaze on top for a more pronounced citrus note.

Mix in crushed graham crackers for a crust-like texture.

storage/reheating

Store Lemon Coconut Cheesecake Cookies in an airtight container in the refrigerator for up to 5 days.
For longer storage, freeze the cookies for up to 2 months.
Allow to come to room temperature before serving or warm slightly in the microwave for 10 seconds.

FAQs

Can I use fresh lemon juice instead of bottled?
Yes, fresh lemon juice offers the best flavor.

Are these cookies overly sweet?
No, they balance tangy lemon, rich cream cheese, and sweet coconut well.

Can I omit the coconut?
Yes, but you may want to add extra flour for consistency.

Do these cookies spread a lot?
They spread slightly. Chill the dough if you want thicker cookies.

Can I make the dough ahead of time?
Yes, the dough can be refrigerated for up to 2 days or frozen for up to 2 months.

Do they need to be refrigerated?
Yes, because of the cream cheese content.

Can I make them gluten-free?
Yes, use a 1:1 gluten-free flour blend.

What type of coconut should I use?
Sweetened shredded coconut is ideal for texture and sweetness.

Can I use lemon extract?
Yes, a small amount can boost lemon flavor without extra juice.

How do I prevent them from becoming too soft?
Avoid overmixing and ensure your oven is at the correct temperature.

Conclusion

Lemon Coconut Cheesecake Cookies are a delightful twist on classic flavors, combining creamy richness with zesty brightness and tropical flair. They’re easy to make and guaranteed to impress at any gathering or as a special treat for yourself.