Description
These Lemon Coconut Cheesecake Cookies combine a soft, zesty lemon cookie base with a creamy cheesecake topping and a sprinkle of toasted coconut. Perfectly balanced with bright citrus flavors and rich cream cheese, these cookies are a delightful treat for any occasion.
Ingredients
Units
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For the Cookie Base:
- 3/4 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup shredded coconut (optional for texture in base)
For the Cheesecake Topping:
- 8 oz cream cheese, softened
- 1/3 cup powdered sugar
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon vanilla extract
For the Topping:
- 1/2 cup sweetened shredded coconut
Instructions
- Preheat and prepare: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup.
- Make the cookie base dough: In a large bowl, cream the softened butter and granulated sugar together until light and fluffy, about 2–3 minutes. Then, mix in the egg, vanilla extract, lemon zest, and lemon juice until the mixture is smooth.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add these dry ingredients into the wet mixture, stirring until a soft dough forms. If desired, fold in ½ cup shredded coconut for added texture.
- Shape cookies: Scoop 1 to 1½ tablespoon-sized balls of dough onto the prepared baking sheet, spacing them evenly. Gently flatten each ball into thick disks roughly 2 inches wide using your fingers or the bottom of a glass.
- Bake the cookie bases: Bake for 8–10 minutes, just until the edges set but centers remain soft. The cookies will puff slightly but stay flat enough to hold the topping. Allow them to cool for a few minutes on the baking sheet, then transfer to a wire rack to cool completely.
- Prepare the cheesecake topping: In a bowl, beat the softened cream cheese, powdered sugar, lemon juice, lemon zest, and vanilla extract until the mixture is smooth and fluffy. Chill in the refrigerator for 15–30 minutes to firm up for easier scooping.
- Assemble the cookies: Once the cookies are fully cooled, use a teaspoon to dollop rounded spoonfuls of the cheesecake mixture onto each cookie.
- Add coconut topping: Generously sprinkle sweetened shredded coconut over the cheesecake topping on each cookie.
- Optional final bake or broil: For a lightly toasted coconut finish, return the cookies to the oven at 375°F for 3–4 minutes to gently set the topping and warm the cookie, or place under the broiler for 1–2 minutes to toast the coconut. Watch closely to avoid burning. This step is optional for a softer topping.
Notes
- Be careful not to overbake the cookie bases to keep them soft and able to support the topping.
- Chilling the cheesecake topping helps in easier application and cleaner dolloping.
- The toasted coconut topping adds a nice crunch and flavor but can be omitted for a softer texture.
- Store cookies in an airtight container in the refrigerator to keep the cheesecake topping fresh.
- Bring cookies to room temperature before serving for the best taste and texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 140 kcal
- Sugar: 10 g
- Sodium: 80 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
