Lemon Coconut Cheesecake Cookies

Lemon Coconut Cheesecake Cookies: A Tropical Citrus Delight

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The Perfect Balance of Zesty Lemon & Creamy Coconut

These Lemon Coconut Cheesecake Cookies combine the bright tang of fresh lemon with the tropical sweetness of coconut in a soft, cake-like cookie with cream cheese richness. Perfect for spring gatherings, Easter brunch, or anytime you crave a sunshine-filled treat!

At LivelyDish.com, we love unique cookie recipes that stand out from the ordinary, and these cheesecake-inspired cookies deliver with their perfect texture and refreshing flavor.

Why You’ll Love This Recipe

✅ Ultra-soft texture – Thanks to cream cheese in the dough
✅ Bright lemon flavor – Fresh zest + juice for maximum citrus punch
✅ Tropical coconut twist – Toasty shredded coconut in every bite
✅ Easy to make – No chilling required, ready in under 30 minutes
✅ Beautiful presentation – Pretty coconut-topped golden cookies

Ingredients & Substitutions

Cookie Base:

  • 1 cup all-purpose flour – Spooned & leveled
  • ½ tsp baking powder – For lift
  • ¼ tsp salt – Balances sweetness
  • ½ cup unsalted butter – Softened to room temp
  • ½ cup cream cheese – Full-fat for best texture
  • 1 cup granulated sugar

Flavor Boosters:

  • 1 large egg – Room temperature
  • 1 tsp vanilla extract – Pure vanilla recommended
  • Zest of 1 lemon – About 1 tbsp
  • ¼ cup fresh lemon juice – 1-2 medium lemons

Mix-Ins & Toppings:

  • ½ cup shredded coconut – Sweetened or unsweetened
  • ½ cup white chocolate chips (optional)
  • Extra coconut for topping

Step-by-Step Instructions

1️⃣ Prep & Mix Dry Ingredients

  1. Preheat oven to 350°F (175°C)
  2. Line baking sheets with parchment paper
  3. Whisk together flour, baking powder, and salt

2️⃣ Cream Wet Ingredients

  1. Beat butter and cream cheese until smooth (~2 mins)
  2. Add sugar gradually, beat until fluffy (~3 mins)
  3. Mix in egg, vanilla, lemon zest & juice

3️⃣ Combine & Scoop

  1. Gradually add dry ingredients to wet
  2. Fold in coconut and white chips (if using)
  3. Scoop 1.5 tbsp balls onto sheets
  4. Sprinkle with extra coconut

4️⃣ Bake & Cool

  1. Bake 10-12 mins until edges just golden
  2. Cool on sheet 5 mins → transfer to rack

Expert Baking Tips

🔸 Room temp ingredients blend best
🔸 Don’t overbake – Centers should look slightly soft
🔸 Toast coconut first for deeper flavor (350°F for 5 mins)
🔸 Use cookie scoop for even sizing
🔸 Double lemon – Add ½ tsp lemon extract for extra zing

Variations to Try

🍓 Berry Swirl – Add 2 tbsp raspberry jam
🌰 Almond Joy – Mix in chopped almonds
🍯 Glazed Version – Drizzle with lemon glaze
🍫 Dark Chocolate – Swap white chips for dark

Storage & Serving

Storage Tips:

  • Room temp: 3 days in airtight container
  • Fridge: 1 week (bring to room temp before serving)
  • Freezer: Dough balls freeze well for 2 months

Serving Ideas:

☕ With afternoon tea
🍨 Crumbled over vanilla ice cream
🎁 Packaged in cute boxes as gifts

Nutrition (per cookie)

  • Calories: 120
  • Fat: 7g
  • Carbs: 14g
  • Protein: 1g

FAQ

Q: Can I use bottled lemon juice?
A: Fresh is best, but bottled works in a pinch

Q: Why did my cookies spread?
A: Butter may have been too soft – chill dough 30 mins if needed

Q: Can I make these gluten-free?
A: Yes! Use 1:1 GF flour blend

Final Thoughts

These Lemon Coconut Cheesecake Cookies are like sunshine in cookie form – bright, tropical, and impossible to resist! Perfect for Easter, Mother’s Day, or any day that needs a little extra sweetness.

Made this recipe? Tag @LivelyDish – we love seeing your creations!

Prep Time: 15 mins | Bake Time: 12 mins | Servings: 24

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