If you are looking for a delightful treat that combines the tangy brightness of lemon with the creamy richness of cheesecake and the tropical crunch of coconut, then you are in for a wonderful surprise. The Lemon Coconut Cheesecake Cookies Recipe is a perfect balance of flavors and textures that will treat your taste buds with every bite. These cookies are soft, slightly chewy, and bursting with fresh lemon zest and shredded coconut, making them an irresistible snack or dessert that’s as charming as it is scrumptious.
Ingredients You’ll Need
Gathering fresh, simple ingredients is the first step to creating these lovely cookies. Each ingredient plays its part, delivering a perfect harmony of taste and texture that makes this Lemon Coconut Cheesecake Cookies Recipe truly special.
- Butter (1/2 cup, softened): Adds rich creaminess and helps create a tender cookie base.
- Cream Cheese (4 oz, softened): Infuses a subtle tang and velvety texture reminiscent of cheesecake.
- Sugar (3/4 cup): Sweetens the cookies to just the right level while enhancing the lemon flavor.
- Egg (1): Binds the ingredients together and contributes to a soft, moist cookie.
- Lemon Zest (1 tsp): Provides a fresh, vibrant citrus punch that defines the cookie’s character.
- Vanilla Extract (1 tsp): Rounds out the flavor with a warm, aromatic note.
- All-Purpose Flour (1 1/4 cups): Forms the structure of the cookies, giving them their shape and body.
- Shredded Coconut (1/2 cup): Adds chewy texture and sweet tropical flavor for a delightful contrast.
How to Make Lemon Coconut Cheesecake Cookies Recipe
Step 1: Preheat the Oven
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking, making cleanup effortless and ensuring your cookies come off the tray in one piece.
Step 2: Make the Dough
In a large mixing bowl, beat the softened butter, cream cheese, and sugar together until the mixture becomes fluffy and smooth. This combination is the foundation of your cookie’s creamy texture and rich flavor, so take your time to get it just right.
Step 3: Add Wet Ingredients
Incorporate the egg, lemon zest, and vanilla extract into the creamy mixture. Beating them together helps to evenly distribute the bright citrus notes and aromatic vanilla, building layers of flavor right from the start.
Step 4: Add the Dry Ingredients
Gradually add the all-purpose flour to the wet mixture, mixing gently until just combined. It’s important to avoid overmixing here to keep the cookies tender and prevent them from becoming tough.
Step 5: Fold in Coconut
Gently fold the shredded coconut into the dough, making sure it’s evenly spread throughout. The coconut adds a wonderful chew and bursts of tropical flavor, a signature part of the Lemon Coconut Cheesecake Cookies Recipe experience.
Step 6: Scoop and Bake
Use a cookie scoop or spoon to place dollops of dough onto the prepared baking sheet, spacing them about two inches apart. Bake for 10 to 12 minutes until the edges are just turning golden brown, signaling perfectly baked cookies with a soft center.
Step 7: Cool and Enjoy
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This step helps them set properly, making them easier to handle and even more enjoyable to eat.
How to Serve Lemon Coconut Cheesecake Cookies Recipe
Garnishes
For an extra touch of elegance, sprinkle a little extra lemon zest or lightly dust powdered sugar over the cooled cookies. You could also add a drizzle of white chocolate for a sweet and tangy finish that complements the cheesecake flavor beautifully.
Side Dishes
Serve these cookies alongside a cup of hot tea or a refreshing glass of iced lemonade. The citrus notes in the drink will echo the lemon in the cookies, creating a lovely harmony perfect for afternoon snacking or a light dessert after dinner.
Creative Ways to Present
For a fun twist, sandwich a spoonful of lemon curd or cream cheese frosting between two cookies to make delightful mini cheesecake cookie sandwiches. Alternatively, arrange them on a festive platter with tropical fruits for a bright, inviting presentation that’s sure to wow your guests.
Make Ahead and Storage
Storing Leftovers
Store any leftover Lemon Coconut Cheesecake Cookies in an airtight container at room temperature for up to 3 days. Keeping them sealed helps maintain their softness and flavor without drying out.
Freezing
You can freeze these cookies for longer storage by placing them in a single layer on a baking sheet, freezing until firm, then transferring to a freezer-safe container or bag. They will keep well for up to 3 months and thaw quickly at room temperature.
Reheating
If you want to enjoy warm cookies, simply reheat them in a preheated 300°F (150°C) oven for about 5 minutes. This warms them through without drying them out, reviving the creamy textures and refreshing the lemon aroma.
FAQs
Can I use frozen shredded coconut in this recipe?
Yes, frozen shredded coconut can be used after thawing and draining any excess moisture to prevent the dough from becoming too wet. Fresh or toasted coconut also work but will slightly change the flavor profile.
Is it necessary to use cream cheese in the cookie dough?
Cream cheese is essential in this recipe as it provides the signature tangy flavor and creamy texture reminiscent of cheesecake. Substituting it may affect both taste and texture.
How do I prevent the cookies from spreading too much during baking?
Make sure your butter and cream cheese are just softened, not melted. Also, chilling the dough for 15-20 minutes before baking can help maintain the cookie shape.
Can I substitute all-purpose flour with gluten-free flour?
Yes, a 1-to-1 gluten-free baking flour blend can be used, but the texture might be slightly different. Adding a bit more coconut or adjusting the liquid may be needed depending on the blend.
What is the best way to zest a lemon for this recipe?
Use a microplane or fine grater to zest only the yellow part of the lemon’s skin, avoiding the bitter white pith. Fresh lemon zest is key to achieving bright, fresh flavor in your cookies.
Final Thoughts
This Lemon Coconut Cheesecake Cookies Recipe is truly a gem to have in your baking repertoire. With its vibrant citrus notes, rich creaminess, and delightful coconut texture, it’s a cookie you’ll want to make again and again. Whether for a special occasion or a cozy afternoon treat, these cookies bring warmth and joy to any table. So go ahead, give them a try and share the happiness with your loved ones!
Print
Lemon Coconut Cheesecake Cookies Recipe
- Total Time: 27 minutes
- Yield: 18 servings 1x
- Diet: Vegetarian
Description
These Lemon Coconut Cheesecake Cookies combine the rich creaminess of cheesecake with bright lemon zest and tropical shredded coconut. Soft, buttery, and packed with flavor, these cookies are perfect for a delightful treat or sharing with friends and family. The recipe is straightforward and bakes to golden perfection in just over ten minutes.
Ingredients
Butter and Cream Mixture
- 1/2 cup butter, softened
- 4 oz cream cheese, softened
- 3/4 cup sugar
Wet Ingredients
- 1 egg
- 1 tsp lemon zest
- 1 tsp vanilla extract
Dry Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 cup shredded coconut
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper to avoid sticking.
- Make the Dough: In a large mixing bowl, cream together the softened butter, cream cheese, and sugar using a mixer until the mixture is fluffy and smooth.
- Add Wet Ingredients: Incorporate the egg, lemon zest, and vanilla extract into the creamed mixture, beating well until fully combined.
- Add the Dry Ingredients: Gradually add the all-purpose flour to the wet mixture, stirring carefully to blend without overmixing to keep the dough tender.
- Fold in Coconut: Gently fold in the shredded coconut, making sure it is evenly distributed throughout the dough.
- Scoop and Bake: Use a spoon or cookie scoop to place dollops of dough spaced about 2 inches apart on the lined baking sheet. Bake for 10-12 minutes or until the edges start to turn a golden brown shade.
- Cool and Enjoy: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Serve and enjoy your delicious lemon coconut cheesecake cookies.
Notes
- Ensure butter and cream cheese are softened to room temperature for smooth mixing.
- Do not overmix once the flour is added to prevent tough cookies.
- Use fresh lemon zest for the brightest citrus flavor.
- Cookies will firm up as they cool; avoid overbaking to keep them soft inside.
- Store cookies in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
