Lemon Coconut Cheesecake Cookies Recipe
Introduction
These Lemon Coconut Cheesecake Cookies offer a delightful blend of tangy lemon and creamy coconut in every bite. Perfect for a refreshing treat, they combine the richness of cheesecake with the tropical twist of coconut.
Ingredients
- 8 oz cream cheese, softened
- 1 cup shredded coconut
- 1 tablespoon lemon zest
- 3/4 cup sugar
Instructions
- Step 1: In a mixing bowl, combine the softened cream cheese, shredded coconut, lemon zest, and sugar. Mix until a smooth dough forms.
- Step 2: Preheat the oven to 350°F (175°C). Form the dough into small cookie rounds and place them on a baking sheet lined with parchment paper.
- Step 3: Bake the cookies for 12-15 minutes or until they are set and the edges are lightly golden. Remove from oven and let cool before serving.
Tips & Variations
- For extra texture, toast the shredded coconut lightly before mixing it into the dough.
- Add a teaspoon of vanilla extract for a richer flavor.
- Use lime zest instead of lemon zest for a different citrus twist.
Storage
Store the cookies in an airtight container in the refrigerator for up to 5 days. Let them come to room temperature before serving for the best texture. You can also freeze them for up to 2 months; thaw in the fridge overnight.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular coconut flakes instead of shredded coconut?
Yes, but shredded coconut is recommended for better texture and even distribution throughout the cookies.
Do I need to chill the dough before baking?
Chilling the dough is not necessary for this recipe, but it can help the cookies hold their shape better during baking.
PrintLemon Coconut Cheesecake Cookies Recipe
These Lemon Coconut Cheesecake Cookies combine the tangy brightness of lemon zest with the rich creaminess of cheesecake and a tropical hint of coconut, creating a deliciously unique treat that’s soft, chewy, and perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Cheesecake Dough
- 8 oz cream cheese, softened
- 1 cup granulated sugar
- 1 cup shredded coconut, unsweetened
- 1 tablespoon lemon zest (from about 1 large lemon)
- 1 large egg
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Prepare the Dough. In a large mixing bowl, beat the softened cream cheese with granulated sugar until smooth and creamy. Add the egg and continue mixing until well incorporated. Stir in the lemon zest and shredded coconut. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms.
- Shape the Cookies. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Using a tablespoon or cookie scoop, form the dough into balls and place them evenly spaced on the prepared baking sheet.
- Bake the Cookies. Bake in the preheated oven for 12 to 15 minutes, or until the cookies are set and the edges are lightly golden. Avoid overbaking to maintain a soft, cheesecake-like texture.
- Cool and Serve. Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy these cookies once cooled for the perfect balance of tangy, sweet, and coconut flavors.
Notes
- Make sure the cream cheese is fully softened to avoid lumps in the dough.
- For extra lemon flavor, you can add a teaspoon of lemon juice along with the zest.
- Use unsweetened shredded coconut to balance the sweetness.
- Store the cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Keywords: lemon cheesecake cookies, coconut cookies, lemon coconut dessert, soft cheesecake cookies, baked cookies, lemon zest cookies
