Lemon Coconut Cheesecake Cookies Recipe 🍋🥥
If you love tangy, creamy, and slightly tropical treats, these Lemon Coconut Cheesecake Cookies are exactly what you need. They combine the rich, velvety flavor of cream cheese with bright lemon notes and a chewy coconut texture. Perfect for afternoon snacks, tea time, or dessert platters, these cookies are soft, flavorful, and downright irresistible.
Ingredients
For the Cookies:
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½ cup unsalted butter, softened
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4 oz cream cheese, softened
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1 cup granulated sugar
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1 large egg
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2 tsp lemon extract (or zest of 1 lemon)
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1 ¾ cups all-purpose flour
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1 tsp baking powder
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¼ tsp baking soda
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¼ tsp salt
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1 cup sweetened shredded coconut
Optional for Topping/Finishing:
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Powdered sugar for dusting
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Extra lemon zest for garnish
Directions
1. Preheat and Prep
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat. This ensures your cookies won’t stick and will bake evenly.
2. Cream Butter and Cream Cheese
In a large mixing bowl, combine softened butter and cream cheese. Beat with an electric mixer on medium speed for 2–3 minutes until smooth and creamy. This step is key for a soft, cheesecake-like texture.
3. Add Sugar, Egg, and Lemon
Add granulated sugar and beat until fluffy. Then mix in the egg and lemon extract or zest until fully combined. The lemon brings a bright, refreshing flavor that perfectly complements the rich cream cheese.
4. Combine Dry Ingredients
In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Avoid overmixing to keep the cookies tender.
5. Fold in Coconut
Gently fold in shredded coconut with a spatula. The coconut adds texture and a subtle sweetness, giving each bite a tropical twist.
6. Shape and Bake
Scoop dough using a cookie scoop or tablespoon and place onto the prepared baking sheet, spacing them about 2 inches apart. Flatten slightly with the back of a spoon or your fingers. Bake for 12–14 minutes, or until the edges are lightly golden but the centers remain soft.
7. Cool and Serve
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Optionally, dust with powdered sugar or sprinkle extra lemon zest for a bright finish. Serve with a cup of tea, coffee, or a cold glass of milk.