Description
Delightful Lemon Coconut Cheesecake Cookies combine a soft, tangy lemon-infused cookie base with a creamy cheesecake topping and a sprinkling of toasted coconut for a refreshing and indulgent treat perfect for any occasion.
Ingredients
Scale
For the Cookie Base:
- ¾ cup unsalted butter, softened
- ⅔ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 1 ¾ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup shredded coconut (optional for texture in base)
For the Cheesecake Topping:
- 8 oz cream cheese, softened
- ⅓ cup powdered sugar
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- ½ teaspoon vanilla extract
For the Topping:
- ½ cup sweetened shredded coconut
Instructions
- Make the Cookie Base: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, about 2 to 3 minutes. Add the egg, vanilla extract, lemon zest, and lemon juice to the butter mixture and mix until smooth. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually incorporate the dry ingredients into the wet ingredients until a soft dough forms. If you like added texture, gently fold in ½ cup of shredded coconut into the dough.
- Shape and Bake the Cookie Base: Scoop out 1 to 1½ tablespoon-sized balls of dough and place them on the prepared baking sheet. Slightly flatten each ball into a thick disk about 2 inches wide using your fingers or the bottom of a glass. Bake the cookies for 8 to 10 minutes, until the edges are set but the centers remain soft. The cookies will puff slightly but stay flat enough to hold the cheesecake topping. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Prepare the Cheesecake Topping: In a mixing bowl, beat the softened cream cheese together with powdered sugar, lemon juice, lemon zest, and vanilla extract until the mixture is smooth and fluffy. Chill the cheesecake mixture in the refrigerator for 15 to 30 minutes to make it easier to scoop and spread.
- Assemble and Finish the Cookies: Once the cookie bases are completely cooled, spoon about 1 rounded teaspoon of the chilled cheesecake mixture onto the top of each cookie. Evenly sprinkle the sweetened shredded coconut over the cheesecake topping.
- Optional Final Bake or Broil: To set the topping slightly and warm the cookies, return them to the oven at 375°F (190°C) for 3 to 4 minutes. Alternatively, place the cookies under the broiler for 1 to 2 minutes to lightly toast the coconut. Keep a close eye during broiling to prevent burning. This step is optional and adds a toasted coconut flavor, but you can skip it if you prefer a softer finish.
Notes
- You can omit the shredded coconut in the cookie base if you prefer a smoother texture.
- The optional broil step adds a toasty flavor to the coconut topping, but is not necessary.
- Make sure the cookies are fully cooled before adding the cheesecake topping to prevent melting.
- Store the cookies in an airtight container in the refrigerator for up to 3 days to keep the cheesecake topping fresh.
- For best results, use room temperature butter and cream cheese for easier mixing.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 10g
- Sodium: 80mg
- Fat: 8g
- Saturated Fat: 4.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
