Savor the Sweet Zest of Lemon Coconut Cheesecake Cookies

Experience pure cookie bliss with these Lemon Coconut Cheesecake Cookies, where bright citrus meets tropical coconut in a tender, cheesecake-like treat. This delightful recipe creates cookies that are perfectly soft and bursting with refreshing lemon flavor.

Whether you're hosting afternoon tea or craving something special for dessert, these cookies deliver the perfect balance of sweet and tangy flavors. Ready to create a batch of cookies that'll have everyone asking for the recipe? Let's dive into this amazing baking adventure!

Mastering Lemon Coconut Cheesecake Cookies: Where Citrus Meets Tropical Paradise

These heavenly cookies take inspiration from classic treats like our Lemon Gooey Butter Cookies but add a tropical twist. For more delicious cookie options, try our Hot Chocolate Cookies or Easy Rice Krispie Chocolate Chip Cookies.

Looking for another tropical treat? Our Pineapple Coconut Dream Cake offers a delightful dessert option.

Pro Tips for Perfect Lemon Coconut Cheesecake Cookies

1. Temperature Matters: Use room temperature butter and cream cheese for the smoothest, most blendable base.
2. Zest Technique: Grate lemon zest before juicing, and avoid the white pith for best flavor.
3. Mixing Method: Cream ingredients thoroughly but don't overmix after adding flour to maintain tenderness.
4. Cookie Sizing: Use a cookie scoop for uniform size to ensure even baking.
5. Cooling Process: Let cookies rest on baking sheets for proper setting before transferring.

Lemon Coconut Cheesecake Cookies Recipe

• Preparation time: 15 minutes
• Cooking time: 12-14 minutes
• Servings: 24 cookies
• Equipment: Mixer, baking sheets, parchment paper

Transform your kitchen into a tropical paradise with these cookies that combine creamy, citrusy, and coconut flavors in every perfect bite.

Ingredients

For the Cookie Dough:

• ½ cup unsalted butter, softened
• ¼ cup cream cheese, softened
• 1 cup granulated sugar
• 1 large egg
• 1 tablespoon lemon zest
• 2 tablespoons fresh lemon juice
• 1 ½ cups all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 cup shredded coconut
• Powdered sugar for dusting

Directions

1. Prepare Oven: Preheat to 350°F (175°C) and line baking sheets with parchment paper.
2. Mix Base: Cream together butter, cream cheese, and sugar until light and fluffy, about 3 minutes.
3. Add Wet Ingredients: Beat in egg, lemon zest, and lemon juice until well combined.
4. Incorporate Dry Ingredients: Whisk together flour, baking powder, and salt, then gradually mix into wet ingredients.
5. Add Coconut: Gently fold in shredded coconut until evenly distributed.
6. Shape Cookies: Drop rounded tablespoons of dough onto prepared baking sheets.
7. Bake to Perfection: Bake for 12-14 minutes until edges are lightly golden.

Storage Solutions

• Room Temperature: Store in an airtight container for up to 5 days.
• Refrigeration: Keep fresh for up to a week in an airtight container.
• Freezing: Freeze baked cookies for up to 3 months.
• Make Ahead: Freeze cookie dough balls for up to 2 months.

These Lemon Coconut Cheesecake Cookies combine the best of two worlds - the creamy texture of cheesecake with the bright flavors of lemon and coconut. Perfect for any occasion, these cookies promise to become a new favorite in your recipe collection.

Print