Hey y'all! If you're craving a cookie that's both bright and creamy, these Lemon Coconut Cheesecake Cookies are the answer. They combine luscious cream cheese, zesty lemon, and sweet coconut for a soft, chewy, and utterly irresistible treat. Whether it's a spring picnic, holiday platter, or just a cozy night in, these Cookies add a burst of tropical flavor and a little sunshine to your day. Let's get baking!
Why You'll Love This
- Every bite is bursting with zesty lemon and creamy cheesecake flavor.
- Shredded coconut adds extra chew and a subtle tropical twist.
- Perfectly soft and pillowy texture with a golden edge.
- Easy to make in under 30 minutes — no fuss, all flavor!
- Great for gifting, gatherings, or treating yourself any time of year.
Ingredients
- 2 cups (240g) all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (115g) unsalted butter, softened
- 4 oz (115g) cream cheese, softened
- 1 cup (200g) granulated sugar
- 1 large egg
- 2 teaspoons lemon zest (about 1 large lemon)
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon vanilla extract
- 1 cup (75g) sweetened shredded coconut
- Powdered sugar, for dusting (optional)
Directions
Step 1: Prep and Gather
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Measure out all ingredients before starting for a smooth process.
Step 2: Cream Butter, Cream Cheese & Sugar
- In a large bowl, beat the softened butter and cream cheese together until pale and smooth (about 2 minutes).
- Add granulated sugar and beat again until light and fluffy.
Step 3: Incorporate Wet Ingredients
- Add the egg, lemon zest, lemon juice, and vanilla extract. Mix on medium until fully incorporated and creamy.
Step 4: Add Dry Ingredients
- In a separate bowl, whisk flour, baking soda, and salt.
- Gradually add these dry ingredients to the wet, mixing on low until just combined—avoid overmixing!
Step 5: Fold in Coconut
- Gently fold in the shredded coconut with a spatula for even distribution.
Step 6: Shape and Bake
- Use a 1.5-tbsp cookie scoop or tablespoon to form dough balls. Place them 2 inches apart on prepared sheets.
- Bake for 10–12 minutes, until edges are light golden and centers look just set.
- Let cookies cool on the sheet for 5 minutes, then transfer to a rack to cool completely.
Step 7: Optional Finishing Touch
- Dust cooled cookies lightly with powdered sugar for an elegant finish.
Recipe Notes
- Use room-temperature cream cheese and butter for extra-smooth dough.
- If your dough feels sticky, chill it for 15 minutes before scooping.
- Don't skip the lemon zest — it's key for a fresh, vibrant flavor.
Variations
- Chocolate Chip Twist: Fold in ½ cup mini white chocolate chips before baking.
- Nutty Crunch: Add ⅓ cup toasted chopped pecans or macadamia nuts.
- Gluten-Free: Substitute a 1:1 gluten-free flour blend for the all-purpose flour.
Required Equipment
- Hand or stand mixer
- Mixing bowls (large and medium)
- Parchment-lined baking sheets
- Cookie scoop or tablespoon
- Spatula
- Microplane or zester
- Wire cooling rack
Storage Instructions
- Store cookies in an airtight container at room temperature for up to 4 days.
- For longer freshness, refrigerate for up to 1 week or freeze up to 2 months (thaw before serving).
Serving Recommendations
- Perfect with hot tea, iced coffee, or a tall glass of cold milk.
- Ideal for dessert platters alongside fresh berries or a scoop of lemon sorbet.
- Wrap in a pretty box for a sweet homemade gift!
Pro Tips
- Chill dough for thicker, puffier cookies — especially on warm days.
- Bake just until edges are set; overbaking dries them out.
- Double the lemon zest if you want even more zing!
FAQ
Can I use bottled lemon juice?
Fresh lemon juice is best for bright, tangy flavor, but bottled will work in a pinch—just add a touch more zest.
Can I make the dough ahead of time?
Yes, you can chill the dough for up to 48 hours before baking for even more flavor.
Do these freeze well?
Absolutely! Freeze baked cookies in layers with parchment paper for up to two months; thaw at room temperature.
Prep Time: 15 minutes
Cook Time: 10-12 minutes
Total Time: 27 minutes
Makes: About 24 cookies
Ingredients
- 1 ¼ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 4 ounces cream cheese, softened
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1 cup sweetened shredded coconut
Instructions
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1Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
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2In a bowl, whisk together the flour, baking powder, and salt. Set aside.
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3In a large bowl, beat the cream cheese, butter, and sugar together until light and fluffy. Add the egg, lemon zest, lemon juice, and vanilla extract, mixing until well combined.
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4Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated. Fold in the shredded coconut.
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5Scoop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
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6Bake for 12-14 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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