Description
Delight in these zesty Lemon Coconut Cheesecake Cookies, combining a soft, buttery lemon-flavored base with a creamy, tangy cheesecake topping and a sprinkle of shredded coconut. Perfect for a refreshing dessert or a sophisticated snack that balances citrus brightness with rich sweetness.
Ingredients
Scale
Cookie Base
- ¾ cup unsalted butter, softened
- â…” 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)
Cheesecake Topping
- 8 oz cream cheese, softened
- â…“ cup powdered sugar
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- ½ teaspoon vanilla extract
- 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. This preparation ensures even baking and prevents sticking.
- Cream Ingredients: In a large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, about 2–3 minutes. This step aerates the dough giving the cookies a tender texture.
- Add Wet Ingredients: Mix in the egg, vanilla extract, lemon zest, and lemon juice until fully incorporated and smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this to the wet mixture, stirring gently until a soft dough forms.
- Optional Coconut Addition: Fold in ½ cup shredded coconut if you prefer added texture in your cookie base.
- Shape Cookies: Scoop 1 to 1½ tablespoon-sized balls onto the prepared baking sheet. Using your fingers or the bottom of a glass, slightly flatten each ball to about 2 inches in diameter.
- Bake Cookie Bases: Bake for 8–10 minutes, until the edges are set but the centers remain soft. The cookies will puff slightly but stay flat enough to hold the topping.
- Cool Cookies: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Prepare Cheesecake Topping: In a clean bowl, beat the softened cream cheese, powdered sugar, lemon juice, lemon zest, and vanilla extract until the mixture is smooth and fluffy.
- Chill Topping: Refrigerate the cheesecake mixture for 15–30 minutes to firm it up, making it easier to scoop and spread.
- Assemble Cookies: Once the cookies are cooled, dollop approximately 1 rounded teaspoon of the cheesecake mixture onto each cookie.
- Add Coconut Garnish: Generously sprinkle sweetened shredded coconut over the cheesecake topping.
- Optional Final Heating: Return the assembled cookies to the oven at 375°F (190°C) for 3–4 minutes to slightly set the topping and warm the cookie, or place them under the broiler for 1–2 minutes to toast the coconut lightly. Keep a close watch to prevent burning. This step is optional for a toasted finish.
Notes
- For a softer finish, skip the final broil or reheating step.
- Ensure cream cheese and butter are softened to room temperature for easier mixing and smooth textures.
- Use fresh lemon zest and juice for the brightest citrus flavor.
- Store cookies in an airtight container in the refrigerator due to the cream cheese topping; best eaten within 3 days.
- You can substitute sweetened shredded coconut with unsweetened if you prefer less sweetness.
