Lemon Coconut Cheesecake Cookies are a delightful treat that combines tangy lemon, creamy cheesecake flavor, and the chewy texture of coconut all in one bite. These cookies have a perfect balance of zesty and sweet, with a soft, tender crumb and bits of shredded coconut that add just the right amount of chewiness.
I love making these cookies when I want something a little special but not too fussy. The lemon zest really brightens up each bite, and the subtle cheesecake element makes them feel a bit fancy without any complicated steps. Plus, the coconut gives them a fun twist that makes them stand out from your usual cookie lineup.
My favorite way to enjoy these cookies is with a cup of tea or a glass of cold milk on a sunny afternoon. They’re perfect for sharing with friends, especially if you’re looking to impress without spending hours in the kitchen. I always find that these cookies bring smiles and a little sunshine wherever they go!
Key Ingredients & Substitutions
Lemon zest and juice: The zest adds fresh lemon flavor, while the juice adds a tangy kick. Use organic lemons if possible to avoid bitter pith. If fresh lemons aren’t available, bottled lemon juice works, but fresh is best.
Cream cheese: This gives the creamy cheesecake center its signature flavor. Make sure it’s softened for easy mixing. For a lighter option, try reduced-fat cream cheese or mascarpone.
Shredded coconut: Sweetened coconut adds chewiness and sweetness. Toasting it brings out a nutty flavor and crunch. Unsweetened coconut can be used to cut sugar, but the cookies will be less sweet.
Butter and sugar: Softened butter helps create a tender cookie. Granulated sugar gives sweetness and slight crispness, while the powdered sugar in the glaze adds smooth sweetness.
How Can I Keep the Cheesecake Filling from Oozing Out or Spreading?
The cheesecake filling is soft, so it can leak if not handled carefully. Here’s how to keep it inside the cookies:
- Chill the cheesecake filling well before assembling—it should be firm, not runny.
- Use a small scoop or teaspoon to control the filling amount (about 1 teaspoon per cookie).
- When wrapping dough around the filling, pinch edges tightly to seal. If the dough feels sticky, chill for a few minutes to firm up before shaping.
- Place the stuffed dough balls spaced apart to prevent spreading too much.
- Bake at the right temperature (350°F) and don’t overbake; just until edges turn light golden.
These tips help keep the creamy center inside while baking, giving that lovely surprise without mess.
Equipment You’ll Need
- Mixing bowls – I use a medium bowl for the cheesecake filling and a large one for the cookie dough, which makes mixing easier.
- Electric hand mixer or stand mixer – helps cream the butter and sugar smoothly for fluffy cookies.
- Cookies scoop or tablespoon – for evenly portioning the dough and filling.
- Baking sheets – sturdy and non-stick or lined with parchment paper for easy removal.
- Small spoon or piping bag – to drizzle the lemon glaze neatly on top of the cookies.
- Toaster oven or regular oven – to toast the coconut and bake the cookies, whichever you prefer.
Flavor Variations & Add-Ins
- Replace lemon zest with orange or lime zest for a different citrus twist that still pairs well with coconut.
- Mix in chopped macadamia nuts or chopped white chocolate chips for extra richness and texture.
- Swap out shredded coconut for chopped dried pineapple or mango for a tropical flavor boost.
- Add a splash of coconut rum to the cheesecake filling or glaze to intensify the coconut flavor and add a little boozy kick.
Lemon Coconut Cheesecake Cookies
Ingredients You’ll Need:
For the Cookies:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup shredded sweetened coconut (reserve some for toasting)
- 1 tablespoon lemon zest (about 1-2 lemons)
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 teaspoon lemon juice
- ½ teaspoon vanilla extract
For the Glaze Topping:
- ½ cup powdered sugar
- 1-2 teaspoons fresh lemon juice
How Much Time Will You Need?
This recipe takes about 20 minutes of hands-on prep time and 12-15 minutes baking time per batch. Toasting coconut adds an extra 5 minutes. Plan for a little time to chill the cream cheese filling while making the dough. Altogether, you’ll spend roughly 40 minutes from start to finish, perfect for a quick homemade treat!
Step-by-Step Instructions:
1. Prepare the Cheesecake Filling:
In a medium bowl, beat softened cream cheese, sugar, lemon juice, and vanilla extract until smooth and creamy. Cover and place in the fridge while you prepare the cookie dough.
2. Make the Cookie Dough:
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. In a large bowl, cream together softened butter and granulated sugar until light and fluffy. Add the egg and vanilla extract, mixing until combined.
In another bowl, whisk together flour, baking powder, salt, and lemon zest. Gradually mix these dry ingredients into the wet ingredients until just combined. Stir in about ¼ cup of shredded coconut into the dough.
3. Toast the Coconut:
Spread the remaining shredded coconut evenly on a baking sheet. Place it in the oven and toast for about 5 minutes or until golden brown. Keep a close eye so it doesn’t burn. Remove from oven and set aside to cool.
4. Assemble the Cookies:
Scoop about 2 tablespoons of cookie dough and flatten it slightly in your hand. Place roughly 1 teaspoon of the chilled cheesecake filling in the center. Fold the dough around the filling, sealing it tightly, then shape into a ball.
Place each ball on the prepared baking sheet spaced about 2 inches apart. Repeat until all dough and filling are used.
5. Bake:
Bake cookies for 12-15 minutes, or until the edges turn lightly golden and the cookies feel set. Remove from the oven and immediately sprinkle the toasted coconut on top of each cookie, pressing gently so it sticks.
6. Prepare and Add the Lemon Glaze:
In a small bowl, whisk powdered sugar with enough lemon juice (start with 1 teaspoon) to create a thick but drizzle-able glaze. Drizzle the glaze over warm cookies using a spoon or piping bag.
7. Cool and Serve:
Let the cookies cool completely on the baking sheet or wire rack so the glaze hardens. For an extra pop of color and flavor, sprinkle a little fresh lemon zest on top before serving. Enjoy your delicious Lemon Coconut Cheesecake Cookies!
Can I Use Frozen Cream Cheese for the Filling?
It’s best to use softened cream cheese for a smooth filling. If using frozen, thaw it overnight in the fridge and bring to room temperature before mixing to avoid lumps.
How Should I Store Leftover Cookies?
Store leftovers in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate up to a week or freeze for up to 3 months. Thaw frozen cookies at room temperature before serving.
Can I Substitute Coconut with Something Else?
Yes! If you’re not a fan of coconut, try chopped nuts like macadamia or almonds, or leave it out entirely. Keep in mind the texture and flavor will slightly change.
Is It Okay to Make These Cookies Ahead?
Absolutely! You can prepare the dough and filling a day ahead. Keep the dough refrigerated and assemble just before baking for the freshest cookies.
