Lemon Coconut Cheesecake Cookies Recipe
Soft and chewy cookies infused with bright lemon flavor, creamy cheesecake filling, and a sweet coconut twist. These refreshing treats are perfect for spring gatherings, holidays, or whenever you’re craving a zesty, tropical dessert.
Ingredients
- 1/2 cup unsalted butter softened
- 4 oz cream cheese softened
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 tbsp lemon zest
- 2 tbsp fresh lemon juice
- 1 3/4 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup shredded sweetened coconut
- Powdered sugar for dusting (optional)
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, beat butter, cream cheese, and sugar until light and fluffy.
- Mix in egg, vanilla extract, lemon zest, and lemon juice until well combined.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture. Fold in shredded coconut.
- Drop tablespoon-sized dough onto prepared baking sheets, spacing 2 inches apart.
- Bake for 10–12 minutes or until edges are lightly golden.
- Cool completely on wire racks. Dust with powdered sugar if desired.
Video
Notes
- For extra tang, add an additional teaspoon of lemon zest.
- Store in an airtight container for up to 5 days.
- Chill dough for 15 minutes before baking for thicker cookies.