Description
Soft, tangy, and tropical, these Lemon Coconut Cheesecake Cookies combine fresh lemon zest, creamy cheesecake, and chewy coconut in every bite. Perfect for dessert lovers seeking a bright, easy treat.
Ingredients
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1 cup all-purpose flour
1/2 cup shredded coconut
1/4 cup cream cheese, softened
1 large egg
1 tablespoon lemon juice
Zest of 1 lemon
1/2 teaspoon baking powder
1 pinch salt
Instructions
1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, cream together softened butter and sugar until light and fluffy (about 2–3 minutes).
3. Add cream cheese, egg, lemon juice, and lemon zest. Mix until well combined.
4. In another bowl, whisk together flour, baking powder, and salt.
5. Gradually add dry ingredients to the wet mixture, stirring until just combined.
6. Gently fold in shredded coconut, ensuring even distribution.
7. Drop spoonfuls of dough onto prepared baking sheet, leaving space between each cookie.
8. Bake for 10–12 minutes, until edges are lightly golden.
9. Let cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
10. Enjoy your delicious Lemon Coconut Cheesecake Cookies with family and friends!
Notes
For extra lemon flavor, add more lemon zest.
Store cookies in an airtight container for up to 5 days.
Dough can be frozen for future baking.
Let baked cookies come to room temperature before serving for best texture.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American