If sunshine could be turned into dessert, it would taste like these Lemon Coconut Cheesecake Cookies. Soft, buttery cookies bursting with lemon zest, filled with a creamy cheesecake center, and finished with a delicate dusting of sweet shredded coconut—this recipe is a refreshing take on indulgence.

These cookies are perfect for spring and summer gatherings, afternoon tea, baby showers, or anytime you want something that feels light yet luscious. They bring together three of the most beloved dessert elements: citrus, cheesecake, and coconut, into a cookie that’s as beautiful as it is delicious.

---

🍽 Ingredients (Makes 18–20 cookies)

Cookie Dough:

• 120 g unsalted butter, softened
• 100 g granulated sugar
• 50 g brown sugar
• 1 large egg (50 g)
• 1 teaspoon vanilla extract (5 ml)
• Zest of 1 lemon
• 1 tablespoon lemon juice (15 ml)
• 190 g all-purpose flour
• ½ teaspoon baking soda (2 g)
• ¼ teaspoon salt (1 g)
• 50 g shredded sweetened coconut

Cheesecake Filling:

• 100 g cream cheese, softened
• 40 g powdered sugar
• ½ teaspoon vanilla extract (2.5 ml)

Topping (Optional):

• 2 tablespoon shredded coconut, for garnish
• Powdered sugar, for dusting

---

🔪 Instructions

Step 1: Prepare the Cheesecake Filling

1. In a small bowl, mix the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
2. Scoop out ½ teaspoon-sized portions onto a parchment-lined plate or tray and freeze for 30–40 minutes until firm. This helps the filling stay in place when baked.

---

Step 2: Make the Cookie Dough

1. In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy (about 2–3 minutes).
2. Add the egg, vanilla extract, lemon zest, and lemon juice. Beat until well combined.
3. In a separate bowl, whisk together the flour, baking soda, and salt.
4. Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated.
5. Fold in the shredded coconut. Chill the dough in the fridge for 30 minutes (this helps prevent spreading).

---

Step 3: Assemble the Cookies

1. Preheat your oven to 175°C (350°F) and line a baking tray with parchment paper.
2. Scoop out about 1 tablespoon of dough and flatten it slightly in your palm.
3. Place one frozen cream cheese ball in the center and wrap the dough around it, rolling it into a smooth ball.
4. Repeat with remaining dough and filling.
5. Place cookies 5 cm (2 inches) apart on the prepared baking tray. Optionally, sprinkle a little extra coconut on top.

---

Step 4: Bake

1. Bake for 10–12 minutes, or until the edges are lightly golden and the centers are still soft.
2. Let cookies cool on the tray for 5 minutes before transferring them to a wire rack to cool completely.

---

Step 5: Finish & Serve

1. Once cooled, dust the cookies with a little powdered sugar for a sweet finish.
2. Serve immediately or store in an airtight container in the fridge for up to 5 days.

---

🧾 Nutrition Facts (Per Cookie – Approximate)

• Calories: 160 kcal
• Carbohydrates: 18 g
• Protein: 2 g
• Fat: 9 g
• Sugar: 12 g
• Fiber: 1 g
• Sodium: 70 mg

---

💡 Tips & Tricks

• Don’t skip freezing the filling: This is key to getting that creamy, cheesecake center without it melting into the dough too quickly.
• Use fresh lemon zest: It gives a far brighter flavor than bottled lemon juice.
• Chill the dough: Chilling helps the cookies hold their shape and prevents spreading.
• Want a tropical twist? Try adding a pinch of crushed pineapple to the filling or a few drops of coconut extract to the dough.
• Make ahead: You can prepare the filling and dough a day ahead and assemble just before baking.

---

👩‍🍳 From My Kitchen – Creative Additions

To give your Lemon Coconut Cheesecake Cookies a bakery-style upgrade, try drizzling them with a simple lemon glaze made of powdered sugar and lemon juice. Or add white chocolate chips to the dough for an extra layer of sweetness that complements the lemon beautifully.