Lemon Coconut Cheesecake Cookies

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Dessert

If there’s one thing I can never resist, it’s the magical combination of lemon and coconut. Add cheesecake into the mix? Game over. These Lemon Coconut Cheesecake Cookies are soft, rich, and perfectly tangy – like little bites of sunshine wrapped in a cookie shell. Whether you’re baking for a spring brunch, afternoon tea, or just need something cheerful to brighten your day, these cookies are the perfect solution.

Now, I know cheesecake-filled cookies might sound like a bit of work, but trust me – these are way easier than they look. The cookie dough comes together quickly, the cheesecake filling is just three ingredients, and the result is totally worth it. You’ll get a slightly chewy cookie with that irresistible burst of citrus, a hint of coconut, and a smooth cheesecake center that surprises everyone in the best way.

Let me walk you through exactly how to make them. I promise – if you can make regular cookies, you can definitely make these.

Why These Cookies Are So Special

I first whipped up a batch of these cookies on a whim when I had some leftover cream cheese and a couple of lemons hanging out in the fridge. I didn’t expect much – just wanted something sweet and a little tropical. But the moment I bit into one, I was hooked. The lemon adds just the right amount of brightness, the coconut gives a subtle chew, and that creamy cheesecake center? Heaven.

They’ve since become my go-to when I want to bring something unique to a potluck or cookie swap. Every time I make them, someone asks for the recipe – and honestly, I’m always happy to share!

Ingredients You’ll Need

Here’s what you’ll need to make these delicious cookies:

For the cookie dough:

  • ½ cup unsalted butter, softened

  • 1 cup granulated sugar

  • 1 large egg

  • 2 teaspoons lemon zest

  • 1 tablespoon fresh lemon juice

  • 1 ¾ cups all-purpose flour

  • ½ teaspoon baking soda

  • ¼ teaspoon salt

  • ¾ cup shredded sweetened coconut

For the cheesecake filling:

  • 4 oz cream cheese, softened

  • 2 tablespoons powdered sugar

  • ½ teaspoon vanilla extract

STEP 1: Prep Your Oven and Baking Sheet

Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper so your cookies don’t stick – plus, cleanup will be a breeze. Set it aside while you mix up your dough.

STEP 2: Make the Cookie Dough

In a large mixing bowl, cream together the butter and granulated sugar using a hand mixer (or a stand mixer if you’ve got one) until the mixture is light and fluffy – this usually takes about 2–3 minutes. This step is key for creating that soft, tender texture we want.

Next, add in the egg, lemon zest, and lemon juice. The lemon zest is where a lot of the citrus flavor comes from, so don’t skip it! Mix everything until it’s fully incorporated.

In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients into your wet mixture, stirring just until the dough comes together. It should be soft but not sticky.

Now it’s time for the coconut – fold in the shredded sweetened coconut until it’s evenly distributed throughout the dough. You’ll start to smell that tropical lemon-coconut combo coming together already!

STEP 3: Mix the Cheesecake Filling

In a small bowl, beat together the cream cheese, powdered sugar, and vanilla extract until smooth and creamy. If it seems too soft or runny, pop it in the fridge for a few minutes to firm it up a bit. You want it to be spoonable, but not drippy.

Lemon Coconut Cheesecake Cookies: How to Assemble and Bake to Perfection

Now that your dough is ready and the cheesecake filling is mixed, it’s time to bring everything together! This part might sound fancy (cheesecake stuffed cookies? yes, please), but it’s honestly super simple once you get the hang of it. Plus, the payoff is totally worth it—every cookie hides a creamy, sweet surprise that keeps people coming back for seconds.

Before we jump into the assembly, here’s a little tip: This is a great recipe to make with kids or friends. It’s a fun hands-on process, and there’s something satisfying about sealing up that filling like a little cookie secret.

STEP 4: Fill and Form the Cookies

Scoop about 1 tablespoon of the cookie dough and roll it into a ball. Then flatten it gently in the palm of your hand—it should be just thick enough to hold the filling without breaking.

Next, take about ½ teaspoon of the cheesecake filling and place it right in the center of the flattened dough. Don’t go overboard here; a little goes a long way, and you don’t want it to ooze out.

Now take another small pinch of dough—just enough to cover the filling—and place it over the top. Carefully seal the edges all the way around, rolling it gently between your hands to make sure the filling is completely enclosed. It should look like a slightly larger dough ball once it’s sealed.

Repeat this process until you’ve used up all your dough and filling.

STEP 5: Prep for Baking

Place the filled cookie dough balls on your prepared baking sheet, leaving about 2 inches of space between them. These cookies don’t spread too much, but giving them room ensures even baking.

Once they’re on the tray, use your fingers to gently press the tops down—just a light flattening helps them bake evenly and gives that classic cookie look.

STEP 6: Bake Until Golden and Set

Slide the tray into your preheated oven and bake for 10 to 12 minutes, or until the edges are lightly golden. You don’t want them too browned—just barely golden on the bottom is perfect. The tops might still look slightly soft when you take them out, but they’ll firm up as they cool.

Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. This helps them hold their shape and finish setting without overbaking.

Tips for Perfect Cheesecake Cookies Every Time

Here are a few tricks I’ve picked up after making these a lot (trust me, they disappear fast):

  • Chill the dough: If your dough feels too soft or sticky, pop it in the fridge for 15–20 minutes before assembling. This helps make shaping much easier and reduces spreading in the oven.

  • Use fresh lemon zest: It makes a huge difference in flavor. Bottled lemon juice is fine in a pinch, but freshly squeezed juice and zest really make the citrus pop.

  • Don’t overfill: It’s tempting to load up the cheesecake center, but a little goes a long way. Too much filling can leak out and make a mess during baking.

  • Add lemon extract for extra zing: If you’re a citrus lover like me, try adding ¼ teaspoon of lemon extract to the dough along with the zest and juice.

  • Serve chilled or room temp: These cookies are delicious at room temperature, but even better chilled. The cheesecake center firms up slightly in the fridge and gives that authentic cheesecake texture.

Optional Finishing Touches

Want to dress them up a bit? Here are a few finishing ideas:

  • Dust with powdered sugar: A light sprinkle before serving adds a pretty finish and a hint of sweetness.

  • Drizzle with white chocolate: Melt some white chocolate and drizzle over the cooled cookies for an extra touch of indulgence.

  • Add toasted coconut: For even more coconut flavor, you can roll the dough balls in toasted shredded coconut before baking.

Lemon Coconut Cheesecake Cookies: FAQ and Final Thoughts

By now, your kitchen probably smells like a bakery meets tropical paradise—and that’s exactly the goal. These Lemon Coconut Cheesecake Cookies are soft, bright, creamy, and just a little bit unexpected. Before we wrap things up, I want to answer a few common questions I’ve gotten from friends (and readers!) who’ve made this recipe.

Whether you’re wondering about storage, swaps, or troubleshooting, this section’s for you.

Frequently Asked Questions

1. Can I make the cookie dough ahead of time?
Yes, definitely. You can make the dough up to 48 hours in advance. Just store it tightly wrapped in the refrigerator. Let it sit at room temperature for about 15–20 minutes before assembling the cookies so it’s easier to handle.

2. What if I don’t have sweetened shredded coconut?
You can use unsweetened coconut, but the cookies will be slightly less sweet and a bit drier. If you go that route, you might want to add an extra tablespoon of sugar to the dough to balance it out.

3. Can these be frozen?
Absolutely! Once baked and cooled, these cookies freeze beautifully. Just place them in an airtight container with parchment paper between layers. When ready to enjoy, let them thaw at room temperature or pop one in the microwave for 10-15 seconds.

4. Can I use bottled lemon juice instead of fresh?
Technically yes, but the flavor won’t be as vibrant. The zest is where most of the lemon flavor lives, so if you’re skipping fresh juice, try to still use fresh zest for the best results.

5. How do I know when the cookies are done?
Look for lightly golden edges and soft tops. They’ll continue to set as they cool, so don’t overbake them waiting for a firm top or deep golden color.

6. Can I double the recipe?
Yes! This recipe doubles well. If you’re baking for a crowd, just double all ingredients and prepare two baking sheets. You might want to chill the dough between batches if your kitchen is warm.

7. What’s the best way to store these cookies?
Keep them in an airtight container in the fridge for up to 5 days. They’re also delicious chilled straight from the fridge, especially if you like that cheesecake texture to be a little firmer.

Final Thoughts: Why You’ll Want to Bake These Again and Again

There’s something so satisfying about biting into one of these cookies. The soft lemony dough, the subtle chew of coconut, and that creamy surprise in the middle—it just works. They’re easy enough for a weekend bake and special enough to bring to a shower, party, or even holiday dessert table.

What I love most is how versatile they are. You can make them as simple or as dressed up as you want. Dust with powdered sugar for a classic look, add a white chocolate drizzle if you’re feeling fancy, or just enjoy them exactly as they are—bright, creamy, and totally crave-worthy.

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Lemon Coconut Cheesecake Cookies

Lemon Coconut Cheesecake Cookies are soft, rich treats that blend the tangy brightness of lemon with the creamy decadence of cheesecake and the subtle chew of coconut. Each bite delivers a burst of citrus and smooth texture, making them perfect for spring gatherings, afternoon tea, or any time you want a refreshing dessert with a tropical twist.

  • Author: Mark's Recipe

Ingredients

Scale

For the cookie dough

½ cup unsalted butter, softened

1 cup granulated sugar

1 large egg

2 teaspoons lemon zest

1 tablespoon fresh lemon juice

1 ¾ cups all-purpose flour

½ teaspoon baking soda

¼ teaspoon salt

¾ cup shredded sweetened coconut

For the cheesecake filling

4 oz cream cheese, softened

2 tablespoons powdered sugar

½ teaspoon vanilla extract

Instructions

1 Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.

2 In a mixing bowl, cream together the butter and sugar until light and fluffy. Add the egg, lemon zest, and lemon juice and mix until well combined.

3 In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms. Fold in the shredded coconut.

4 In a small bowl, beat together the cream cheese, powdered sugar, and vanilla extract until smooth. Chill briefly if too soft.

5 Scoop a tablespoon of cookie dough and flatten it in your hand. Add about ½ teaspoon of the cheesecake filling to the center and cover with another small amount of dough, sealing the edges to form a filled ball. Repeat with remaining dough.

6 Place the stuffed cookie dough balls on the prepared baking sheet, spacing them 2 inches apart. Gently flatten the tops.

7 Bake for 10 to 12 minutes, or until the edges are lightly golden. Let cool on the pan for a few minutes before transferring to a wire rack.

Notes

Chilling the cookie dough before baking can help prevent excessive spreading. For an extra citrus punch, add a little lemon extract to the dough. These cookies store well in the refrigerator and taste great chilled or at room temperature. Dust with powdered sugar before serving for a decorative finish.

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