Name: Lemon Coconut Cheesecake Cookies Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 tsp baking powder; 8 oz cream cheese, softened; 1 cup granulated sugar; 2 large eggs; 2 tbsp fresh lemon zest; 1 cup unsweetened shredded coconut

Jump to Recipe

If you’re the sort of person who lights up at the very thought of a lemony dessert, you are about to find your new favorite indulgence. These Lemon Coconut Cheesecake Cookies are delightfully tender, with the brightness of fresh lemon zest and the tropical chew of coconut folded into a creamy, cheesecake-inspired dough. Each bite is a buttery, tangy, soft-centered treat that disappears far too quickly off the plate. Whether you’re baking for a special gathering or just aiming to bring some sunshine into an ordinary afternoon, these cookies deliver the kind of flavor that makes everyone ask for seconds.

Lemon Coconut Cheesecake Cookies Recipe - Recipe Image

Ingredients You’ll Need

These Lemon Coconut Cheesecake Cookies are wonderfully simple, yet each ingredient plays a starring role. From rich cream cheese to zingy lemon zest, every component matters for that signature taste and dreamy texture.

All-purpose flour: This creates the perfect structure, balancing chewiness and tenderness in each cookie.
Cream cheese (8 oz, softened): The secret to a rich, cheesecake-like flavor and ultra-smooth crumb.
Granulated sugar (1 cup): Adds just the right amount of sweetness to let the lemon and coconut shine.
Eggs (2 large): Essential for binding the ingredients and adding moisture for that melt-in-your-mouth feel.
Fresh lemon zest (2 tbsp): Packs a punch of citrus freshness, making each bite bright and irresistible.
Unsweetened shredded coconut (1 cup): Lends chewy texture and mellow coconut flavor throughout the dough.
Baking powder (1 tsp): Gives the cookies just enough lift for a soft, puffy bite.

How to Make Lemon Coconut Cheesecake Cookies

Step 1: Prep Your Oven and Pans

Begin by preheating your oven to 350°F (175°C). Line your baking sheets with parchment paper to ensure the cookies slide right off and bake evenly. This simple step helps guarantee that wonderfully golden edge while keeping the centers soft and tender.

Step 2: Cream Cheese and Sugar Magic

In a large mixing bowl, beat the softened cream cheese together with the granulated sugar until the mixture is completely smooth and creamy. This is the foundation of that cheesecake-like decadence, and taking an extra minute to beat until no lumps remain is so worth it.

Step 3: Add Eggs, Zest, and Coconut

Crack in the eggs, adding one at a time, and mix well after each. Stir in the freshly grated lemon zest and unsweetened shredded coconut. These are the flavors that make Lemon Coconut Cheesecake Cookies sparkle—don’t skimp on the zest for extra punch!

Step 4: Blend Dry and Wet Ingredients

In a separate bowl, whisk together the flour and baking powder. Gradually add this dry mixture into the wet bowl, stirring until everything is just combined. You want to mix gently so the cookies stay delightfully tender.

Step 5: Shape and Bake

Use a spoon or cookie scoop to drop rounded balls of dough onto your prepared pans. Make sure you leave a little space in between—they’ll puff up as they bake. Pop them in the oven and bake for 12-15 minutes, until the edges turn lovely and golden. Cool your Lemon Coconut Cheesecake Cookies on wire racks for that perfect soft center.

How to Serve Lemon Coconut Cheesecake Cookies

Garnishes

Dust your cookies with a little extra powdered sugar for a snowy effect, or sprinkle with a bit more shredded coconut and a tiny grating of fresh lemon zest just before serving. These little touches add color, texture, and a burst of aroma that make every cookie pop.

Side Dishes

Pair your Lemon Coconut Cheesecake Cookies with a refreshing fruit salad, a cup of hot tea, or even a scoop of vanilla or coconut ice cream. They also complement a platter of berries beautifully, especially on a sunny brunch table.

Creative Ways to Present

Arrange these cookies on a tiered stand for afternoon tea, or bundle them in parchment for edible gifts. For parties, try sandwiching a bit of whipped mascarpone or lemon curd between two cookies—little cheesecake cookie sandwiches are always a hit!

Make Ahead and Storage

Storing Leftovers

Store any leftover Lemon Coconut Cheesecake Cookies in an airtight container at room temperature for up to three days. Their soft, rich texture stays lovely, especially if you keep them well sealed from air.

Freezing

These cookies freeze brilliantly! Place completely cooled cookies in a single layer on a baking sheet until frozen, then transfer to a zip-top freezer bag or airtight container. They’ll keep for up to two months, ready whenever your lemon dessert craving strikes.

Reheating

If you prefer your cookies just a touch warm, set them on the counter for 10 minutes after taking them from the freezer, or give them a few seconds in the microwave. This revives that soft center and makes them taste bakery fresh.

FAQs

Can I use sweetened coconut instead of unsweetened?

You can substitute sweetened shredded coconut if you like a little extra sweetness. Just keep in mind it will make the cookies a bit richer and slightly chewier, so you might want to reduce the sugar by a tablespoon or two.

How do I get the most lemon flavor?

Freshly grated lemon zest is key for that robust citrus flavor. If you want even more zing, add a dash of lemon extract or a teaspoon of lemon juice, but don’t overdo it or it could affect the dough texture.

Can I make these gluten-free?

Absolutely! Swap the all-purpose flour for your favorite cup-for-cup gluten-free blend. The taste and texture of the Lemon Coconut Cheesecake Cookies will remain pretty close to the original.

Should the cream cheese be at room temperature?

Yes—room temperature cream cheese blends much more easily with the sugar, which results in a smoother dough and prevents lumps. Just let it sit out for 30 minutes before you start baking for best results.

Do these cookies need to be refrigerated?

No refrigerator needed! Since the cookies are fully baked, you can store them at room temperature for a few days. If you live someplace hot or humid, you can refrigerate them to prolong freshness, but let them come to room temperature before serving.

Final Thoughts

If you’ve been searching for a cookie recipe that truly delivers a blend of tart, creamy, and tropical flavors, Lemon Coconut Cheesecake Cookies absolutely fit the bill. With their melt-in-your-mouth centers and fresh citrus scent, they’re impossible to resist. Give them a try—there’s so much joy in every bite!

Lemon Coconut Cheesecake Cookies Recipe

★★★★★

5.1 from 16 reviews

Author: Ella
Total Time: 30 minutes
Yield: Makes about 24 cookies 1x
Diet: Vegetarian

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Description

These Lemon Coconut Cheesecake Cookies are a delightful combination of tangy lemon, creamy cheesecake, and tropical coconut flavors in a cookie form. They are perfect for any occasion, from a casual afternoon snack to a special dessert treat.

Ingredients

Scale

Dry Ingredients:

2 cups all-purpose flour
1 tsp baking powder

Wet Ingredients:

8 oz cream cheese, softened
1 cup granulated sugar
2 large eggs
2 tbsp fresh lemon zest
1 cup unsweetened shredded coconut

Instructions

Preheat Oven: Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
Mix Cream Cheese Mixture: In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each addition. Stir in lemon zest and shredded coconut.
Combine Dry and Wet Ingredients: In another bowl, whisk together flour and baking powder. Gradually add the dry mixture to the wet ingredients, stirring until just combined.
Form and Bake Cookies: Drop rounded balls of dough onto prepared baking sheets, ensuring space between each cookie. Bake for 12-15 minutes or until golden brown on the edges.
Cool and Serve: Cool the cookies on wire racks before serving.