Bright, zesty, and indulgently creamy, Lemon Coconut Cheesecake Cookies are the ultimate sweet treat for citrus lovers. These cookies are soft and chewy, with a luscious cheesecake-inspired flavor enhanced by a touch of lemon and coconut. Perfect for holidays, spring gatherings, or any day you want to bake something special, these cookies combine tropical notes with the richness of cheesecake in every bite.
Why You Will Love This Recipe
- Luscious Flavor: The tangy lemon pairs perfectly with the creamy cheesecake and sweet coconut.
- Soft and Chewy Texture: These cookies are tender with just the right amount of chew.
- Simple to Make: Easy-to-follow steps make this recipe perfect for bakers of all skill levels.
- Unique and Memorable: A step beyond traditional cookies, these are sure to impress at any gathering.
- Customizable: Adjust the lemon and coconut to suit your personal taste.
Ingredients
- For the Cookies:
- 1/2 cup unsalted butter, softened
- 4 ounces cream cheese, softened
- 3/4 cup granulated sugar
- 1 egg
- 2 teaspoons lemon juice (freshly squeezed)
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup shredded sweetened coconut
- For the Glaze (Optional):
- 1 cup powdered sugar
- 2–3 tablespoons lemon juice
- 1/4 cup toasted shredded coconut (for topping)
Kitchen Equipment Needed
- Large mixing bowl
- Electric mixer
- Measuring cups and spoons
- Zester or microplane
- Baking sheets
- Parchment paper
- Cooling rack
Directions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
Step 2: Cream the Butter and Cream Cheese
In a large mixing bowl, use an electric mixer to beat the softened butter and cream cheese together until smooth and creamy, about 2 minutes.
Step 3: Add Sugar and Wet Ingredients
Add the granulated sugar to the mixture and beat until fluffy. Mix in the egg, lemon juice, lemon zest, and vanilla extract until fully incorporated.
Step 4: Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, beating on low speed until just combined.
Step 5: Fold in the Coconut
Gently fold the shredded coconut into the dough using a spatula.
Step 6: Scoop and Shape the Cookies
Using a tablespoon or small cookie scoop, drop rounded dough onto the prepared baking sheets, spacing them about 2 inches apart.
Step 7: Bake
Bake the cookies in the preheated oven for 10–12 minutes, or until the edges are just set and the tops appear slightly soft.
Step 8: Cool
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Step 9: Prepare the Glaze (Optional)
In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Drizzle over the cooled cookies and sprinkle with toasted coconut for an extra pop of flavor and texture.
Serving Suggestions
These cookies are perfect on their own but can also be served alongside a cup of tea, coffee, or lemonade for a refreshing treat.
Storage Tips
- Room Temperature: Store in an airtight container at room temperature for up to 4 days.
- Refrigeration: For longer freshness, refrigerate the cookies for up to a week.
- Freezing: Freeze unglazed cookies in an airtight container for up to 3 months. Thaw at room temperature before glazing and serving.
Variations
- Chocolate Lemon Coconut: Add 1/2 cup of white chocolate chips to the dough for a sweet twist.
- Extra Coconut: Roll the cookie dough balls in shredded coconut before baking for more texture.
- Citrus Blend: Combine lemon and orange zest for a unique citrus flavor.
- Sugar-Free Option: Use a sugar substitute for the cookie dough and glaze.
Helpful Notes
- Room Temperature Ingredients: Make sure your butter and cream cheese are softened for a smooth dough.
- Zest First: Zest your lemon before juicing to get the most flavor with ease.
- Don’t Overbake: These cookies are meant to be soft, so pull them from the oven when the edges are just set.
Tips from Well-Known Chefs
- Duff Goldman recommends always using fresh lemon juice and zest for the brightest flavor. Pre-bottled lemon juice lacks the natural oils that elevate citrus baked goods.
- Mary Berry suggests chilling the dough for 15 minutes if it feels too sticky, ensuring perfectly shaped cookies.
Frequently Asked Questions
1. Can I use unsweetened coconut?
Yes, but the cookies may be less sweet. Adjust the sugar in the glaze if needed.
2. What can I substitute for cream cheese?
Mascarpone cheese works well, but the texture may be slightly different.
3. How do I toast coconut?
Spread shredded coconut on a baking sheet and bake at 325°F (165°C) for 5–7 minutes, stirring occasionally, until golden brown.
4. Can I make these cookies gluten-free?
Absolutely! Use a gluten-free all-purpose flour blend for a simple swap.
5. Do I have to use the glaze?
Not at all! These cookies are delicious plain, but the glaze adds an extra burst of lemony sweetness.
Final Thoughts
These Lemon Coconut Cheesecake Cookies are a delightful blend of tangy lemon, creamy cheesecake, and sweet coconut. They’re perfect for celebrations, afternoon tea, or simply satisfying your sweet tooth. Easy to make and impossible to resist, these cookies are sure to become a favorite in your baking repertoire. Enjoy! 🍋🥥🍪
