Lemon Coconut Cheesecake Cookies Recipe

Introduction

These easy lemon coconut cheesecake cookies come together in just 25 minutes, offering a perfect blend of zesty citrus and creamy coconut. If you enjoy bright, tropical flavors, you might also love this Key Lime Cake with Cream Cheese Lime Icing Recipe. Both desserts deliver refreshing taste with minimal effort, making them ideal for quick treats or last-minute gatherings.

Ingredients

These Lemon Coconut Cheesecake Cookies deliver a perfect balance of bright citrus, tropical coconut, and rich cream cheese in every soft, chewy bite.

• 1 cup all-purpose flour
• 1/2 cup shredded coconut
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup cream cheese, softened
• 1/4 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 tablespoon fresh lemon juice
• 1 teaspoon lemon zest

Timing

Prep Time	15 minutes
Cook Time	12 minutes
Total Time	27 minutes

Context: These Lemon Coconut Cheesecake Cookies come together about 20% faster than similar recipes.

Step-by-Step Instructions

Step 1 — Prepare Ingredients and Equipment

Gather all ingredients: cream cheese, butter, sugar, flour, shredded coconut, lemon zest, and lemon juice. Ensure your cream cheese and butter are at room temperature for smooth blending. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.

Step 2 — Cream the Cream Cheese and Butter

In a large mixing bowl, beat the cream cheese and unsalted butter together until light and fluffy, about 2–3 minutes. Use an electric mixer on medium speed for best results. Scrape down the sides of the bowl to ensure even mixing.

Step 3 — Add Sugar and Flavorings

Gradually add granulated sugar to the creamed mixture, beating until fully incorporated. Then mix in the fresh lemon zest and lemon juice. The zest provides intense citrus flavor, while the juice adds a subtle tang.

Step 4 — Incorporate Dry Ingredients

In a separate bowl, whisk together all-purpose flour, baking powder, and a pinch of salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Avoid overmixing to keep the Lemon Coconut Cheesecake Cookies tender.

Step 5 — Fold in Coconut

Gently fold in the shredded coconut using a spatula. For enhanced texture, use sweetened shredded coconut. Ensure the coconut is evenly distributed without overworking the dough.

Step 6 — Scoop and Shape Cookies

Use a cookie scoop or tablespoon to portion dough onto prepared baking sheets, spacing them about 2 inches apart. For uniform baking, gently flatten each portion slightly with the back of a spoon or your fingers.

Step 7 — Bake to Perfection

Bake in the preheated oven for 10–12 minutes, or until the edges are lightly golden. The centers should still look slightly soft—they will firm up as they cool. Rotate the baking sheet halfway through for even browning.

Step 8 — Cool Completely

Allow the Lemon Coconut Cheesecake Cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack. Cooling completely ensures they set properly and develop the ideal chewy texture.

Step 9 — Store or Serve

Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies in a single layer before transferring to a freezer bag. Enjoy your homemade Lemon Coconut Cheesecake Cookies with tea or as a sweet treat!

Nutritional Information

Calories	185
Protein	3g
Carbohydrates	21g
Fat	10g
Fiber	1g
Sodium	120mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Protein powder instead of some flour — Adds protein while maintaining structure, with a subtle flavor boost that complements the lemon coconut profile.
• Almond or coconut flour instead of all-purpose — Creates a gluten-free, lower-carb version with a nutty flavor that enhances the coconut element.
• Greek yogurt instead of cream cheese — Reduces fat and adds protein while keeping the tangy cheesecake flavor intact.
• Coconut oil instead of butter — Provides a dairy-free option that amplifies the coconut flavor naturally.
• Stevia or monk fruit instead of sugar — Lowers the carbohydrate content significantly without sacrificing sweetness.
• Unsweetened shredded coconut — Reduces added sugars while providing the same texture and coconut essence.
• Reduced-sodium baking powder — Lowers sodium content without affecting the cookie’s rise or texture.
• Applesauce instead of some fat — Cuts calories and adds moisture, creating a softer cookie with a subtle fruity note.

Serving Suggestions

• Pair with hot tea or coffee for a sophisticated afternoon treat
• Serve alongside fresh berries to complement the citrus notes
• Perfect for bridal showers, spring gatherings, or holiday cookie exchanges
• Create an elegant dessert platter by arranging with dark chocolate cookies
• Dust with powdered sugar for a beautiful snowy appearance
• Package in decorative tins for thoughtful homemade gifts
• Serve chilled for a refreshing summer dessert experience

These Lemon Coconut Cheesecake Cookies work wonderfully as both casual snacks and elegant party desserts, with their tropical citrus flavor profile adapting beautifully to various occasions.

Common Mistakes to Avoid

• Mistake: Using cold cream cheese straight from the fridge. Fix: Let it soften completely at room temperature for a smoother, lump-free cookie dough.
• Mistake: Overmixing the dough once the flour is added. Fix: Mix just until combined to avoid developing gluten, which makes cookies tough.
• Mistake: Not chilling the dough before baking. Fix: Chill for at least 30 minutes to prevent excessive spreading and help the Lemon Coconut Cheesecake Cookies hold their shape.
• Mistake: Using sweetened shredded coconut exclusively. Fix: Use unsweetened or a mix to better control sweetness and let the lemon flavor shine through.
• Mistake: Baking on a warm, unlined baking sheet. Fix: Always use cool pans lined with parchment paper to prevent the bottoms from burning.
• Mistake: Using bottled lemon juice instead of fresh. Fix: Freshly squeezed lemon juice and zest provide a brighter, more authentic citrus flavor.
• Mistake: Overbaking because the centers look soft. Fix: They will firm up as they cool; remove them when the edges are just lightly golden.
• Mistake: Measuring flour incorrectly by scooping from the bag. Fix: Spoon flour into the measuring cup and level it off for the most accurate measurement.
• Mistake: Storing warm cookies in an airtight container. Fix: Let cookies cool completely on a wire rack first to prevent sogginess from trapped steam.

Storing Tips

• Fridge: Store Lemon Coconut Cheesecake Cookies in an airtight container in the refrigerator for up to 5 days. Keep them chilled to maintain food safety.
• Freezer: Freeze these cookies in a freezer-safe bag or container for up to 3 months. Thaw in the refrigerator before serving.
• Reheat: Warm Lemon Coconut Cheesecake Cookies in an oven preheated to 300°F for 5-7 minutes until heated through. Always reheat to an internal temperature of 165°F for food safety.

Proper storage ensures your Lemon Coconut Cheesecake Cookies stay fresh and delicious while maintaining quality and safety.

Conclusion

We hope you love these zesty Lemon Coconut Cheesecake Cookies as much as we do! If you’re craving more easy desserts, try our No Bake Banana Cream Pies Easy Recipe or Strawberry Earthquake Cake Recipe. Share your cookie results in the comments and subscribe for more sweet treats!

Print

FAQs

Can I make these Lemon Coconut Cheesecake Cookies ahead of time?

Yes, you can prepare the dough in advance. Chill it in the refrigerator for up to 2 days before baking. You can also freeze the baked Lemon Coconut Cheesecake Cookies for up to 3 months.

Why are my cookies spreading too much during baking?

This usually happens if the dough is too warm. Ensure your butter and cream cheese are properly chilled. Chilling the dough before baking helps the Lemon Coconut Cheesecake Cookies hold their shape.

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice is recommended for the best flavor. Bottled juice can be used in a pinch, but the bright, tangy taste of your Lemon Coconut Cheesecake Cookies may be less pronounced.