Lemon Coconut Cheesecake Cookies
These Lemon Coconut Cheesecake Cookies are soft, creamy, and bursting with citrusy brightness! Each cookie features a tangy cheesecake filling nestled in the center of a lemon-scented coconut cookie—making them the ultimate spring and summer treat.
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
For the Cheesecake Filling
- 8 oz cream cheese softened
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract
- 2 tablespoons sour cream
For the Topping
- ¼ cup sweetened shredded coconut
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix flour, baking soda, and salt.
- Beat butter and cream cheese, then add sugar.
- Add egg, vanilla, lemon zest, and lemon juice.
- Gradually mix in dry ingredients and fold in shredded coconut.
- Scoop dough into balls, make thumbprints, and add cheesecake filling.
- Bake for 10–12 minutes, then add the topping and cool.
Notes
- Fresh Tip: Use fresh lemon zest and juice for the brightest citrus flavor.
- Storage: Store in an airtight container in the fridge for up to 5 days.
- Freezer Friendly: Freeze unbaked dough balls and cheesecake filling separately, then fill and bake when ready.
- Optional Garnish: For added flair, drizzle with a thin lemon glaze or sprinkle with powdered sugar once cooled.