Name: Lemon Coconut Cheesecake Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 45 min
Cuisine: American
Ingredients: ½ cup (113g) unsalted butter, softened; 4 oz (113g) cream cheese, softened; 1 cup (200g) granulated sugar; 1 large egg; 1 tsp vanilla extract; Zest of 1 large lemon; 2 tbsp fresh lemon juice; 1¾ cups (220g) all-purpose flour; ½ tsp baking powder; ¼ tsp baking soda; ¼ tsp salt; ¾ cup shredded sweetened coconut; Optional: Powdered sugar (for dusting); Optional: Extra shredded coconut (for rolling or sprinkling); Optional: Lemon glaze drizzle (powdered sugar + lemon juice)

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Soft, tangy, and perfectly chewy, these Lemon Coconut Cheesecake Cookies are a bright twist on classic cookies. With cream cheese in the dough, they taste like little bites of lemon cheesecake, and the sweetened coconut adds just the right amount of texture and tropical flavor. I love making these for spring gatherings, summer picnics, or anytime I crave a citrusy treat.

Lemon Coconut Cheesecake Cookies

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the Cookie Dough:

½ cup (1 stick / 113g) unsalted butter, softened

4 oz (113g) cream cheese, softened

1 cup (200g) granulated sugar

1 large egg

1 teaspoon vanilla extract

Zest of 1 large lemon

2 tablespoon lemon juice (fresh is best)

1¾ cups (220g) all-purpose flour

½ teaspoon baking powder

¼ teaspoon baking soda

¼ teaspoon salt

¾ cup shredded sweetened coconut

Optional Garnish:

Powdered sugar (for dusting)

Extra shredded coconut (for rolling or sprinkling)

Lemon glaze drizzle (powdered sugar + lemon juice)

Directions

Cream the base:

I start by beating the butter and cream cheese together until smooth and fluffy (about 2–3 minutes). Then, I add in the sugar, egg, vanilla, lemon zest, and lemon juice, and beat everything until well combined.

Mix the dry ingredients:

In another bowl, I whisk the flour, baking powder, baking soda, and salt. I slowly add the dry mixture into the wet ingredients, mixing just until combined. Then I fold in the shredded coconut.

Chill the dough:

I cover the dough and chill it for 30 minutes. This makes it easier to roll and helps the cookies keep their shape while baking.

Bake:

I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Using a tablespoon or cookie scoop, I form balls of dough and space them about 2 inches apart on the sheet. For extra flavor and texture, I sometimes roll them in coconut or powdered sugar before baking. I bake the cookies for 10–12 minutes, just until the edges are lightly golden and the centers are still soft.

Cool and finish:

After letting them cool on the pan for 5 minutes, I transfer them to a wire rack. Once cooled, I either dust them with powdered sugar or drizzle them with a quick lemon glaze made from powdered sugar and lemon juice.

Servings and timing

Servings: About 24 cookies

Prep time: 15 minutes

Chill time: 30 minutes

Bake time: 10–12 minutes

Total time: Approximately 40–45 minutes

Variations

I like making them gluten-free by swapping the flour for a 1:1 gluten-free blend.

When I want a bolder lemon flavor, I add ½ teaspoon of lemon extract.

For a fun twist, I make thumbprint-style cookies and add a small spoonful of lemon curd to the center before baking.

Sometimes I press a few extra coconut shreds onto the tops of the cookies before they go in the oven for extra chew and texture.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 3 days. If I want them to last longer, I refrigerate them for up to 5 days. They also freeze well, whether baked or unbaked. I often freeze the dough balls and bake them fresh as needed—just add an extra minute or two to the baking time.

FAQs

How do I know when the cookies are done?

I look for edges that are lightly golden while the centers remain soft. They continue to set as they cool, so I take them out when they’re just barely golden.

Can I use unsweetened coconut instead?

Yes, but I find that sweetened coconut gives a better texture and sweetness balance. If I use unsweetened, I sometimes add a bit more sugar to the dough.

Can I skip the cream cheese?

The cream cheese gives these cookies their soft, cheesecake-like texture. Skipping it will change the flavor and structure, so I don’t recommend leaving it out.

What’s the best way to freeze the dough?

I scoop the dough into balls, place them on a tray to freeze until firm, then transfer them to a freezer bag. When I want cookies, I bake from frozen—just adding 1–2 minutes to the time.

Can I make these dairy-free?

To make them dairy-free, I use plant-based butter and a vegan cream cheese substitute. The texture is slightly different, but still delicious.

Conclusion

These Lemon Coconut Cheesecake Cookies are everything I want in a cookie—tangy, soft, chewy, and bursting with bright citrus flavor. Whether I’m making them for a party or a cozy afternoon snack, they never last long. The flavor is unique and satisfying, and with so many ways to customize them, I find myself baking them again and again.

📖 Recipe:

Lemon Coconut Cheesecake Cookies

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Author: Cheryl
Total Time: 45 minutes
Yield: 24 cookies
Diet: Vegetarian

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Description

Soft, tangy, and chewy cookies with a bright lemon flavor, creamy cheesecake texture from cream cheese, and a tropical twist from shredded coconut.

Instructions

In a large bowl, beat the softened butter and cream cheese together until smooth and fluffy (about 2–3 minutes).
Add the sugar, egg, vanilla extract, lemon zest, and lemon juice. Beat until well combined.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Fold in the shredded sweetened coconut.
Cover the dough and chill for 30 minutes.
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Form dough into balls using a tablespoon or cookie scoop. Place them about 2 inches apart on the prepared baking sheet.
Optional: Roll the dough balls in extra coconut or powdered sugar for added flavor and texture.
Bake for 10–12 minutes, until the edges are lightly golden and the centers are still soft.
Let cookies cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
Once cooled, optionally dust with powdered sugar or drizzle with lemon glaze.