Lemon Coconut Cheesecake Cookies are a must-try treat!
These Lemon Coconut Cheesecake Cookies are a dreamy blend of soft lemony cookie dough, luscious cheesecake filling, and a sprinkle of toasted coconut. Bright, tangy, creamy, and sweet, they’re the ultimate treat for springtime parties, summer celebrations, or any time you want a bite of sunshine!
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: About 24 cookies
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Ingredients
For the Cookie Dough:
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
8 oz cream cheese, softened
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 tablespoon lemon zest (about 1 lemon)
2 tablespoons lemon juice
1/2 cup sweetened shredded coconut
For the Cheesecake Filling:
8 oz cream cheese, softened
1/4 cup powdered sugar
1/2 teaspoon vanilla extract
2 tablespoons sour cream
For the Topping:
1/4 cup sweetened shredded coconut
Instructions
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking soda, and salt.
In a large bowl, beat the softened butter and cream cheese together until smooth and creamy, about 2–3 minutes.
Add the granulated sugar and beat again until light and fluffy.
Mix in the egg, vanilla extract, lemon zest, and lemon juice until fully combined.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Stir in the shredded coconut until evenly distributed.
Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
In a small bowl, beat together the cream cheese, powdered sugar, vanilla extract, and sour cream until smooth to prepare the cheesecake filling.
Make a small indentation in the center of each dough ball using your finger or the back of a spoon.
Fill each indentation with about 1 teaspoon of cheesecake filling.
Bake for 10–12 minutes, until the edges are lightly golden and the centers are set.
Immediately sprinkle extra shredded coconut over the hot cookies after removing from the oven.
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Make sure the butter and cream cheese are softened to room temperature for a smooth, creamy dough.
Chilling the cookie dough for 15–30 minutes before baking can help the cookies hold their shape even better.
You can toast the shredded coconut for an extra layer of nutty flavor.
Store the cooled cookies in an airtight container in the refrigerator for up to 5 days.
These cookies also freeze well for up to 1 month; thaw before serving.