Description
Bright, tangy, and tropical—these Lemon Coconut Cheesecake Cookies combine creamy cheesecake filling, zesty lemon, and sweet coconut for the ultimate dessert bite.
Ingredients
For the Cookie Dough:
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
For the Cheesecake Filling:
- 6 oz cream cheese, softened
- ½ cup powdered sugar
- ½ teaspoon vanilla extract
For the Coating:
- 1 cup shredded coconut (sweetened or unsweetened)
Instructions
- Make Cheesecake Filling: In a small bowl, beat cream cheese, powdered sugar, and vanilla until smooth. Chill for 30 minutes.
- Mix Dry Ingredients: In a medium bowl, whisk flour, baking powder, baking soda, and salt.
- Cream Butter & Sugars: In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy.
- Add Wet Ingredients: Mix in egg, lemon juice, lemon zest, and vanilla until combined.
- Combine: Gradually add dry ingredients to wet, mixing just until dough forms.
- Assemble Cookies: Flatten 1 tablespoon of dough, add a teaspoon of cheesecake filling, and cover with another piece of dough. Roll into a ball.
- Coat in Coconut: Roll each ball in shredded coconut to coat.
- Bake: Place on a lined baking sheet and bake at 350°F (175°C) for 12–15 minutes, until edges are golden.
- Cool & Serve: Allow to cool on a wire rack before enjoying.
Notes
- Use fresh lemon zest for maximum flavor.
- Chill cheesecake filling well to make stuffing easier.
- For extra flavor, toast the coconut before rolling.
- Add a lemon glaze drizzle for a bakery-style finish.
- Freeze dough balls with filling for a make-ahead option.
- Prep Time: 20 minutes
- Cook Time: 15 minutes