If you’re a fan of cookies that offer a twist on the traditional, then Lemon Coconut Cheesecake Cookies will steal your heart. These delightful treats combine the zesty brightness of fresh lemon, the tropical flavor of coconut, and the rich, creamy texture of cheesecake into one irresistible bite.
Perfect for any occasion, whether you’re craving a little indulgence or bringing a treat to a gathering, these cookies are bound to become a favorite. The balance of tangy citrus, creamy cheesecake, and chewy coconut will satisfy all your dessert cravings.
🛒 Ingredients (in grams)
- 225g all-purpose flour
- 120g unsalted butter, softened
- 100g cream cheese, softened
- 100g granulated sugar
- 50g shredded coconut (unsweetened)
- 1 large egg
- 2 tablespoons fresh lemon juice
- Zest of 1 lemon
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ¼ teaspoon salt
For the Cheesecake Filling:
- 200g cream cheese, softened
- 50g powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons lemon juice
🥣 Instructions
Step 1: Preheat the Oven & Prepare the Baking Sheets
- Preheat your oven to 180°C (350°F) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
Step 2: Make the Cookie Dough
- In a large mixing bowl, cream together the softened butter, cream cheese, and granulated sugar until smooth and fluffy.
- Add the egg, lemon juice, lemon zest, and vanilla extract. Mix until fully incorporated.
- Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
- Fold in the shredded coconut until evenly distributed.
Step 3: Prepare the Cheesecake Filling
- In a separate bowl, beat the cream cheese, powdered sugar, vanilla extract, and lemon juice together until smooth and creamy.
Step 4: Assemble the Cookies
- Roll the cookie dough into 1-inch balls and place them on the prepared baking sheets, leaving space between each one.
- Using your thumb or a small spoon, gently make an indentation in the center of each cookie dough ball.
- Spoon about 1 teaspoon of the cheesecake filling into the center of each cookie.
- If desired, sprinkle a little extra shredded coconut on top for garnish.
Step 5: Bake and Cool
- Bake the cookies in the preheated oven for 12–15 minutes, or until the edges are golden brown.
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
📊 Nutrition Facts (Per Serving – based on 24 cookies)
- Calories: 180 kcal
- Protein: 2g
- Fat: 12g
- Carbohydrates: 18g
- Fiber: 1g
- Sodium: 100mg
🔥 Tips & Tricks for the Best Lemon Coconut Cheesecake Cookies
- Use fresh lemon juice: Fresh lemon juice gives these cookies a bright, tangy flavor that bottled lemon juice just can’t match.
- Don’t skip the coconut: Unsweetened shredded coconut adds the perfect texture and natural sweetness to these cookies.
- Chill the dough: For slightly thicker cookies, chill the dough for 30 minutes before baking.
- Make them bite-sized: You can roll the dough into smaller balls for bite-sized treats, just adjust the baking time accordingly.
- Add a touch of vanilla extract to the cheesecake filling: It enhances the creamy flavor and makes the filling extra rich.
🌟 Why You’ll Love These Lemon Coconut Cheesecake Cookies
- A tropical twist on a classic cookie: If you love cheesecake and coconut, these cookies are your dream come true.
- Tangy, creamy, and chewy: The balance of flavors and textures makes them utterly irresistible.
- Perfect for any occasion: Whether you’re serving them at a party, gifting them, or simply enjoying them as an afternoon treat with tea, they’re sure to impress.
- Easy to make: With just a few simple steps, you can have these cookies ready in under 30 minutes.
🍴 Serving Suggestions
- Pair them with a cup of iced tea or coffee for a refreshing treat.
- Add them to your holiday cookie platter alongside other favorites like snickerdoodles and gingerbread cookies.
- Pack them in a gift box for a thoughtful homemade present.
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