I can’t tell you how excited I am to share this recipe with you. These Lemon Coconut Cheesecake Cookies are everything you could want in a sweet treat—soft, chewy, bursting with citrus flavor, and filled with a luscious cheesecake center. Every bite is a perfect balance of zesty lemon, tropical coconut, and creamy goodness.
If you love cheesecake, lemon desserts, or anything coconut-infused, these cookies will quickly become a household favorite. They are easy to make and guaranteed to disappear from the cookie jar in no time.
Let’s dive in and bake these irresistible cookies together.
Why You’ll Love These Lemon Coconut Cheesecake Cookies
There’s so much to adore about these cookies. Here’s why you’ll want to bake them again and again:
- Soft and chewy texture thanks to butter, shredded coconut, and a creamy cheesecake filling
- Bright and zesty flavor with fresh lemon zest and lemon curd
- A rich, creamy cheesecake center for an indulgent contrast
- Perfect for any occasion, whether a springtime brunch, a holiday cookie swap, or just an afternoon treat
- Easy to make with simple ingredients and step-by-step instructions
Ingredients for Lemon Coconut Cheesecake Cookies Recipe
1- For the Cookies
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1¼ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup shredded coconut
- 1 tablespoon lemon zest
2- For the Cheesecake Filling
- 4 oz cream cheese, softened
- ¼ cup lemon curd
3- For the Lemon Drizzle
- ½ cup powdered sugar
- 1–2 tablespoons lemon juice
Tools You’ll Need
Before getting started, make sure you have:
- Mixing bowls
- Hand mixer or stand mixer
- Zester
- Parchment paper
- Baking sheet
- Wire rack
Ingredient Substitutions & Additions
Want to customize your cookies? Here are some easy swaps and additions:
- For a gluten-free version, swap the all-purpose flour for a gluten-free 1:1 baking mix
- For a dairy-free option, use vegan butter and dairy-free cream cheese
- Toast the shredded coconut before adding it for a richer taste
- Add ½ teaspoon of lemon extract for an extra citrus boost
- Fold in ¼ cup chopped macadamia nuts or white chocolate chips for added texture
How to Make Lemon Coconut Cheesecake Cookies
Step 1: Preheat & Prep
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. This helps prevent sticking and ensures even baking.
Step 2: Cream the Butter & Sugar
In a large mixing bowl, beat butter and granulated sugar together until light and fluffy, about 2 minutes. This creates the perfect soft texture.
Step 3: Add Wet Ingredients
Mix in the egg and vanilla extract, beating until fully combined.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms. Do not overmix.
Step 5: Add Lemon & Coconut
Stir in the shredded coconut and lemon zest until evenly distributed throughout the dough.
Step 6: Scoop & Flatten
Using a tablespoon or cookie scoop, drop dough balls onto the prepared baking sheet, spacing them about 2 inches apart. Flatten them slightly with your fingers or a spoon.
Step 7: Add the Cheesecake Filling
Spoon about ½ teaspoon of cream cheese filling into the center of each flattened dough portion.
Step 8: Seal the Cookies
Carefully fold the dough over the filling and reshape into a round cookie, ensuring the filling is completely enclosed.
Step 9: Bake & Cool
Bake for 10-12 minutes, or until the edges are golden brown. Let them cool completely on a wire rack before adding the drizzle.
Step 10: Make the Lemon Drizzle
Whisk together powdered sugar and lemon juice until smooth. Drizzle over cooled cookies and allow to set before serving.
What to Serve with These Cookies
These cookies pair beautifully with:
- A hot cup of tea such as Earl Grey or chamomile
- A coconut milk latte to bring out the coconut notes
- A scoop of vanilla ice cream for a creamy contrast to the tangy lemon filling
Pro Tips for the Best Cookies
- Use room-temperature ingredients for even mixing and better texture
- If the dough feels too soft, chill it for 15 minutes to prevent spreading
- Don’t overbake; the cookies should be light golden brown and will firm up as they cool
- For a thicker drizzle, add more powdered sugar until the desired consistency is reached
Storage Instructions
Refrigeration
Store cookies in an airtight container in the fridge for up to 5 days.
Freezing
Freeze unbaked cookie dough balls for up to 3 months. When ready to bake, let them thaw slightly before filling and baking.
Reheating
To enjoy warm, microwave a cookie for 10-15 seconds.
Frequently Asked Questions (FAQs)
Can I make these cookies ahead of time?
Yes. You can prepare the dough 1-2 days in advance and store it in the fridge until ready to bake.
Can I use store-bought lemon curd?
Yes. Store-bought works perfectly, but if you have homemade lemon curd, even better.
How do I prevent the filling from leaking?
Make sure the dough completely seals around the cream cheese filling and avoid overfilling.
Nutritional Information (Per Cookie)
- Calories: ~180
- Carbs: 22g
- Fat: 9g
- Protein: 2g
- Sugar: 12g
More Delicious Recipes to Try
If you love these Lemon Coconut Cheesecake Cookies, you’ll also enjoy:
I can’t wait for you to try this recipe. When you do, let me know how it turns out in the comments, and don’t forget to share your photos on Pinterest at Mari Recipes. Happy baking!