Description
These Lemon Coconut Cheesecake Cookies combine the zesty brightness of lemon with creamy cheesecake filling and the tropical sweetness of shredded coconut. Soft, flavorful cookie dough is filled with a smooth cheesecake mixture and baked to perfection for a delightful treat perfect for any occasion.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
Cookie Dough
- ½ cup unsalted butter, softened
- 8 oz cream cheese, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest (from about 1 lemon)
- 2 tablespoons lemon juice
- ½ cup sweetened shredded coconut
Cheesecake Filling
- 8 oz cream cheese, softened
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract
- 2 tablespoons sour cream
- ¼ cup sweetened shredded coconut (for topping)
Instructions
- Prepare the Cookie Dough: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easy.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agents and salt.
- Cream Butter and Cream Cheese: In a large bowl, beat the softened butter and 8 ounces of cream cheese until smooth and creamy, creating a rich base for your cookies.
- Add Sugar and Wet Ingredients: Beat in the granulated sugar until the mixture is light and fluffy. Then mix in the egg, vanilla extract, lemon zest, and lemon juice until everything is well incorporated.
- Mix Dry Ingredients into Wet: Gradually add the dry ingredients to the wet mixture, mixing just until combined to ensure tender cookies. Stir in the shredded coconut for added texture and sweetness.
- Form Cookie Dough Balls: Using a tablespoon, scoop dough balls and place them about 2 inches apart on the prepared baking sheet to allow room for spreading.
- Prepare Cheesecake Filling: In a separate bowl, beat together softened cream cheese, powdered sugar, vanilla extract, and sour cream until smooth and creamy for the delicious filling.
- Fill Cookies: Gently create an indentation in each dough ball using your finger or a small spoon, then fill each cavity with about 1 teaspoon of the cheesecake mixture.
- Bake the Cookies: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are golden and the centers are set but still soft.
- Add Coconut Topping: Immediately after removing the cookies from the oven, sprinkle shredded coconut on top so it sticks and to add an extra coconut flavor.
- Cool the Cookies: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely and firm up.
Notes
- Be sure the cream cheese and butter are softened to room temperature for easy mixing and a smooth dough.
- Do not overmix once the flour is added to keep the cookies tender.
- The lemon juice and zest can be adjusted to taste, adding more for a stronger lemon flavor.
- These cookies can be stored in an airtight container in the refrigerator for up to one week.
- For a more intense coconut flavor, toast the shredded coconut before adding it as a topping.
