Description
Delicious lemon coconut cheesecake cookies combining tangy citrus, tropical coconut, and creamy cheesecake filling. These soft and chewy cookies feature a bright lemon flavor, tropical coconut notes, and a surprise cream cheese center.
Ingredients
Scale
- 2¼ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 tablespoons fresh lemon zest (from approximately 2 large lemons)
- ¼ cup fresh lemon juice
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 cup shredded coconut (sweetened or unsweetened)
- 8 oz cream cheese, softened
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1 cup powdered sugar (for optional glaze)
- 2–3 tablespoons fresh lemon juice (for optional glaze)
- ½ teaspoon coconut extract (optional, for glaze)
Instructions
- In a medium bowl, beat cream cheese until smooth and fluffy, about 2 minutes.
- Add powdered sugar, vanilla extract, and lemon zest. Beat until well combined and smooth. Set aside.
- Refrigerate the filling for at least 30 minutes to firm up slightly.
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream together butter and sugar until light and fluffy, about 3 minutes.
- Add lemon zest, lemon juice, egg, and vanilla extract. Beat until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
- Fold in the shredded coconut until evenly distributed throughout the dough.
- Using a cookie scoop or tablespoon, scoop approximately 1½ tablespoons of dough and flatten in your palm.
- Place about ½ teaspoon of the cheesecake filling in the center of the flattened dough.
- Fold the edges of the dough up and around the filling, sealing it inside. Roll gently between your palms to form a ball.
- Place cookie balls on the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 11-13 minutes, until the edges are just starting to turn golden.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- For optional glaze: In a small bowl, whisk together powdered sugar, lemon juice, and coconut extract until smooth.
- Drizzle or spread the glaze over the cooled cookies and allow to set for about 30 minutes.
Notes
- For the most intense lemon flavor, don’t skip the zest – it contains essential oils that provide that bright citrus punch.
- Make sure your cream cheese is completely softened to avoid lumps in your cheesecake filling.
- If your cheesecake filling becomes too soft to work with, place it in the freezer for 5-10 minutes to firm up.
- For extra coconut flavor, toast half of the shredded coconut before adding it to the dough.
- Don’t overbake these cookies – they should be soft and slightly underdone in the center when you remove them from the oven.
- For perfectly uniform cookies, use a cookie scoop to portion the dough.
- Chill the assembled cookie dough balls for 15-20 minutes before baking if your dough seems too soft.
- For a burst of color, add a few drops of yellow food coloring to the glaze.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15g
- Sodium: 95mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: lemon coconut cheesecake cookies, lemon cookies, coconut cookies, cheesecake cookies, lemon dessert, coconut dessert, cream cheese filled cookies, citrus cookies, tropical cookies