Lemon Coconut Cheesecake Cookies Recipe

Introduction

These Lemon Coconut Cheesecake Cookies offer a delightful twist on classic cookies with a creamy, tangy flavor and a tropical touch. Crisp on the edges and soft inside, they are perfect for any occasion or a simple sweet treat.

Ingredients

• 1/2 cup unsalted butter, softened
• 4 oz cream cheese, softened
• 3/4 cup sugar
• 1 large egg
• 1 teaspoon lemon zest
• 1 teaspoon vanilla extract
• 1 1/4 cups all-purpose flour
• 1/2 cup shredded coconut

Instructions

1. Step 1: In a large bowl, beat the softened butter, cream cheese, and sugar together until fluffy.
2. Step 2: Add the egg, lemon zest, and vanilla extract, mixing well to combine.
3. Step 3: Gradually add the flour, mixing until just combined.
4. Step 4: Fold in the shredded coconut until evenly distributed.
5. Step 5: Scoop tablespoon-sized portions of dough onto a lined baking sheet.
6. Step 6: Bake in a preheated oven at 350°F (175°C) for 10-12 minutes, or until the edges are golden.
7. Step 7: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Tips & Variations

• For extra coconut flavor, toast the shredded coconut lightly before folding it into the dough.
• You can substitute lemon zest with orange zest for a different citrus twist.
• If you prefer chewier cookies, slightly underbake them and let them finish setting on the baking sheet.
• Add a sprinkle of coarse sugar on top before baking for a delicate crunch.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. To keep them fresh longer, refrigerate for up to 1 week. Reheat briefly in a microwave or oven to regain some softness and warmth.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shredded coconut?

Yes, frozen shredded coconut can be used but make sure to thaw and drain any excess moisture before adding it to the dough to avoid soggy cookies.

Can these cookies be made dairy-free?

You can try substituting the butter and cream cheese with dairy-free alternatives, but it may slightly change the texture and flavor. Use vegan cream cheese and a plant-based butter substitute for best results.

Lemon Coconut Cheesecake Cookies Recipe

Print Recipe

★★★★★

4.6 from 758 reviews

These Lemon Coconut Cheesecake Cookies combine the creamy richness of cheesecake with fresh lemon zest and tropical shredded coconut for a unique, flavorful treat. Soft and tender with a slight tang, they’re perfect for a delightful snack or dessert.

• Author: Naya
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: About 18 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookie Dough

• 1/2 cup unsalted butter, softened
• 4 oz cream cheese, softened
• 3/4 cup sugar
• 1 large egg
• 1 teaspoon lemon zest
• 1 teaspoon vanilla extract
• 1 1/4 cups all-purpose flour
• 1/2 cup shredded coconut

Instructions

1. Prepare the batter: In a large bowl, beat the softened butter, cream cheese, and sugar together until the mixture is fluffy and smooth, creating a light base for the cookies.
2. Add flavor components: Mix in the egg, fresh lemon zest, and vanilla extract thoroughly to infuse the dough with citrus and vanilla notes.
3. Incorporate flour: Gradually add the all-purpose flour to the mixture, stirring just until combined to avoid overworking the dough and maintaining a tender texture.
4. Fold in coconut: Gently fold shredded coconut into the dough to evenly distribute it, providing bursts of coconut flavor and texture in every bite.
5. Shape cookies: Using a tablespoon, scoop portions of dough onto a lined baking sheet, spacing them to allow for slight spreading during baking.
6. Bake the cookies: Place the baking sheet in a preheated oven set at 350°F (175°C) and bake for 10-12 minutes or until the cookie edges turn golden, indicating doneness.
7. Cool down: Let the cookies cool on the baking sheet for a few minutes to set, then transfer them to a wire rack to cool completely, enhancing their texture and flavor.

Notes

• Ensure the butter and cream cheese are softened to room temperature for smooth mixing.
• Use fresh lemon zest to maximize the citrus flavor.
• Do not overmix the flour to keep cookies tender and soft.
• Allow cookies to cool completely for best texture before storing.
• Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Keywords: Lemon Coconut Cookies, Cheesecake Cookies, Soft Cookies, Citrus Cookies, Coconut Desserts