Name: Lemon Coconut Cheesecake Cookies
Prep time: 25 min
Cook time: 12 min
Total time: 37 min
Ingredients: 1½ cups all-purpose flour; ½ teaspoon baking soda; ¼ teaspoon salt; ½ cup unsalted butter softened; 8 oz cream cheese softened; 1 cup granulated sugar; 1 large egg; 1 teaspoon vanilla extract; 1 tablespoon lemon zest from about 1 lemon; 2 tablespoons lemon juice; ½ cup sweetened shredded coconut; 8 oz cream cheese softened; ¼ cup powdered sugar; ½ teaspoon vanilla extract; 2 tablespoons sour cream; ¼ cup sweetened shredded coconut

These Lemon Coconut Cheesecake Cookies are the perfect combination of tangy lemon, creamy cheesecake filling, and the tropical touch of shredded coconut.
Soft, chewy, and loaded with flavor, these cookies make a wonderful treat for any occasion. The cheesecake filling nestled in the center adds a decadent surprise, while the coconut topping gives them an irresistible crunch.

Why You’ll Love This Recipe

If you’re a fan of lemon and coconut, you’re going to adore these Lemon Coconut Cheesecake Cookies.
The dough is rich and buttery, with the lemon zest and lemon juice offering a refreshing, citrusy burst.
The cheesecake filling adds a creamy texture, perfectly complementing the chewy texture of the cookie.
Topped with toasted coconut, these cookies bring together the best of both worlds—bright citrus flavor and creamy sweetness—with every bite.

Ingredient Highlights

Butter and Cream Cheese: Butter and cream cheese form the rich, soft base of the cookie dough, giving the cookies a melt-in-your-mouth texture.
Lemon: Fresh lemon zest and lemon juice provide a fresh, tangy flavor that pairs perfectly with the sweetness of the filling and topping.
Sweetened Shredded Coconut: The coconut in both the dough and topping adds a tropical flair, creating a delightful chewiness and texture.
Cheesecake Filling: The cream cheese and sour cream in the filling give the cookies a rich, creamy, and tangy contrast to the cookie dough.

Pro Tips Before You Start

Use Softened Cream Cheese and Butter: Make sure both the cream cheese and butter are softened to room temperature for easier mixing.
Chill the Dough: If the dough is too sticky to handle, chill it in the refrigerator for 15-20 minutes before rolling into balls.
Watch Baking Time: Bake the cookies until the edges are golden and the centers are just set, to ensure they stay soft and chewy.
Don’t Skip the Coconut Topping: Adding toasted shredded coconut on top right after baking gives these cookies a perfect crunch and added flavor.

How to Make Lemon Coconut Cheesecake Cookies

Step 1: Preheat the Oven

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

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.

Step 3: Make the Cookie Dough

In a large bowl, beat the softened butter and cream cheese together until smooth.
Add the granulated sugar and beat until light and fluffy, about 3 minutes.
Mix in the egg, vanilla extract, lemon zest, and lemon juice until well combined.

Step 4: Combine Wet and Dry Ingredients

Gradually mix in the dry ingredients from step 2, stirring until just combined.
Fold in the sweetened shredded coconut until evenly distributed.

Step 5: Scoop the Dough

Scoop the dough into tablespoon-sized balls and place them about 2 inches apart on the prepared baking sheet.
If the dough is too sticky, chill it in the refrigerator for 15-20 minutes.

Step 6: Make the Cheesecake Filling

In a separate small bowl, beat together the cream cheese, powdered sugar, vanilla extract, and sour cream until smooth and creamy.

Step 7: Add the Cheesecake Filling

Make a small thumbprint in the center of each cookie dough ball and spoon in about 1 teaspoon of cheesecake filling.

Step 8: Bake the Cookies

Bake the cookies in the preheated oven for 10–12 minutes, or until the edges are golden and the centers are just set.

Step 9: Add the Topping

Immediately after removing the cookies from the oven, sprinkle the remaining sweetened shredded coconut over the tops of each cookie while they are still warm.

Step 10: Cool the Cookies

Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Serving Ideas

These Lemon Coconut Cheesecake Cookies are perfect for serving at brunch, tea parties, or as a sweet afternoon snack.
Pair them with a warm cup of tea or a chilled lemonade for a refreshing treat.
They also make a wonderful addition to holiday cookie platters or as a special gift for loved ones.

Storage

Store the Lemon Coconut Cheesecake Cookies in an airtight container at room temperature for up to 5 days.
For longer storage, you can freeze them for up to 2 months. To freeze, place them in a single layer on a baking sheet, freeze for 1-2 hours, then transfer to a freezer-safe bag.
When ready to eat, thaw at room temperature for a few hours.

FAQs

Can I use low-fat cream cheese?
While you can use low-fat cream cheese, the texture and flavor of the cookies may be slightly different. Full-fat cream cheese gives the cookies a richer taste.

Can I make these cookies without coconut?
Yes, you can omit the coconut if you prefer a more traditional lemon cheesecake cookie. The texture will be different, but they’ll still be delicious!

Can I add more lemon flavor?
If you’d like a stronger lemon flavor, feel free to add more lemon zest or lemon juice to the dough or glaze.

Final Thoughts

These Lemon Coconut Cheesecake Cookies are the perfect combination of tangy and sweet flavors, with a soft, chewy texture that makes them irresistible.
The cheesecake filling adds a creamy surprise in the center, while the coconut topping provides the perfect finishing touch.
Whether for a special occasion, a family gathering, or just a sweet treat, these cookies are sure to become a new favorite.