Bright, citrusy, and incredibly indulgent, Easy Lemon Coconut Cheesecake Cookies are here to steal the spotlight! With a chewy coconut base, a creamy cheesecake center, and a tangy lemon drizzle, these cookies are the perfect blend of tropical and zesty flavors. Whether you’re baking for a casual snack or a special occasion, this recipe is sure to impress.

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Why You’ll Love These Lemon Coconut Cheesecake Cookies

They’re packed with flavor! The tart lemon, rich cream cheese, and sweet coconut create a harmonious trio that will make your taste buds dance.
Chewy meets creamy. These cookies boast a delightfully soft texture with a luscious cheesecake filling hiding inside.
Perfect for any occasion. Whether it’s a sunny afternoon treat or a crowd-pleaser for a holiday gathering, these cookies always deliver.
Easy to make. You don’t need to be a pro baker to whip these up—just follow the step-by-step instructions!

Ingredients for Lemon Coconut Cheesecake Cookies

Here’s what you’ll need to bring these decadent cookies to life:

For the cookie dough:
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 ¼ cups all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
- ½ cup shredded coconut
- 1 tbsp lemon zest
For the cheesecake filling:
- 4 oz cream cheese, softened
- ¼ cup lemon curd
For the drizzle:
- ½ cup powdered sugar
- 1–2 tbsp lemon juice

Tools You’ll Need

Mixing bowls (one for wet ingredients, one for dry ingredients)
Electric mixer or hand whisk
Baking sheet lined with parchment paper
Wire cooling rack
Measuring cups and spoons

Make Lemon Coconut Cheesecake Cookies

1. Prepare Your Workspace

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This step ensures your cookies bake evenly and don’t stick to the pan.

2. Cream the Butter and Sugar

In a mixing bowl, cream together the softened butter and granulated sugar using an electric mixer. Beat until the mixture is light and fluffy—this step is crucial for soft, tender cookies!

3. Mix in Wet Ingredients

Add the egg and vanilla extract, beating until well combined. The egg acts as a binder, while the vanilla enhances the overall flavor.

4. Combine the Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, stirring until a soft dough forms. Be careful not to overmix!

5. Incorporate Coconut and Lemon Zest

Gently fold in the shredded coconut and lemon zest, ensuring they’re evenly distributed throughout the dough.

6. Shape the Cookies

Scoop about 1 tablespoon of dough and flatten it slightly on the prepared baking sheet. This step ensures the cookies bake evenly and hold their cheesecake filling.

7. Add the Cheesecake Filling

Place a small spoonful of the cream cheese and lemon curd mixture in the center of each flattened dough portion. Fold the dough around the filling to seal it inside, then reshape it into a round cookie.

8. Bake to Perfection

Bake for 10–12 minutes or until the edges are lightly golden. Allow the cookies to cool completely on a wire rack.

9. Drizzle with Lemon Icing

In a small bowl, whisk together powdered sugar and lemon juice to make the drizzle. Drizzle over the cooled cookies for a final touch of tangy sweetness.

What to Serve with Lemon Coconut Cheesecake Cookies

These cookies are fantastic with a warm cup of tea, a frothy cappuccino, or even a glass of cold milk. For a tropical pairing, try serving them alongside a refreshing pineapple or mango smoothie.

Tips for Making Perfect Cookies

Don’t skip chilling the dough. If your dough feels too soft to work with, pop it in the fridge for 10–15 minutes to make it easier to handle.
Use fresh lemons. Freshly grated lemon zest and freshly squeezed lemon juice pack the best flavor!
Seal the cookies carefully. Make sure the cheesecake filling is fully enclosed by the dough to avoid any oozing during baking.

Storing Your Cookies

Store your cookies in an airtight container in the refrigerator for up to 5 days. You can also freeze them for up to 3 months—just thaw them at room temperature before serving.

Frequently Asked Questions

1. Can I use sweetened coconut instead of unsweetened?

Absolutely! Sweetened coconut will make the cookies slightly sweeter, but it works perfectly in this recipe.

2. Can I substitute the lemon curd?

Yes, you can swap lemon curd for lime curd or even a fruit jam if you prefer a different flavor.

3. Do I need to refrigerate these cookies?

Since the cookies contain a cream cheese filling, they should be refrigerated to maintain freshness.

Wrap-Up

If you’ve been searching for a dessert that’s equal parts delicious and impressive, these Easy Lemon Coconut Cheesecake Cookies are your answer. They’re vibrant, creamy, and so satisfying—plus, they’re fun to make!

Looking for more inspiration? You’ll love Irresistible Mini Crème Brûlée Cheesecakes for another rich and creamy dessert idea.

I’d love to see your creations! If you try these cookies, leave a review and share your photos on Pinterest or tag me on Instagram. Let’s spread the joy of baking one lemony bite at a time!

Calories: 180
Fat: 9g
Carbohydrates: 23g
Protein: 2g
Sugar: 15g

Enjoy every chewy, citrusy, and creamy bite!