Description
Lemon Coconut Cheesecake Cookies combine creamy cheesecake richness with zesty lemon and tropical coconut flavors for a soft, chewy cookie that’s perfect for any occasion. These easy-to-make treats deliver a harmonious balance of tart citrus and sweet coconut, creating an indulgent yet light snack or dessert.
Ingredients
Scale
Wet Ingredients
- 4 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 tablespoon freshly grated lemon zest
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour (or gluten-free flour blend for gluten-free option)
- 1 cup shredded coconut
- 1 teaspoon baking powder
Optional
- Powdered sugar for dusting or mixing into dough
Instructions
- Prepare the Cream Cheese Mixture: Beat the softened cream cheese and unsalted butter together until creamy and smooth. This step forms the base of your cookies’ creamy texture and cheesecake flavor.
- Add Sugar, Egg, and Flavorings: Mix in the granulated sugar until fully combined. Then add the egg, lemon zest, lemon juice, and vanilla extract, blending well to incorporate sweetness, moisture, and a bright citrus flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, shredded coconut, and baking powder. This mixture builds the structure and adds tropical notes to the cookies.
- Mix Wet and Dry Ingredients: Gradually fold the dry ingredients into the wet cream cheese mixture, stirring until just combined. Avoid overmixing to keep the cookies tender and soft.
- Scoop and Bake: Using a cookie scoop or spoon, drop even portions of dough onto a lined baking sheet, spacing cookies apart. Bake at 350°F (175°C) for 12-15 minutes until edges are lightly golden but centers remain soft.
- Cool and Enjoy: Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack. This helps them set with soft centers and delicate edges.
Notes
- Use room temperature cream cheese and butter for easier blending and smooth dough.
- Don’t skip fresh lemon zest for intense citrus aroma beyond lemon juice.
- Spoon and level flour for accurate measurement to prevent dry cookies.
- Chill dough for 30 minutes before baking to maintain shape and easy handling.
- Watch baking closely; slight underbaking keeps cookies soft and chewy.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 10 g
- Sodium: 80 mg
- Fat: 8 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
Keywords: lemon, coconut, cheesecake, cookies, soft, chewy, tropical, dessert, gluten-free option
