Description

These Lemon Coconut Cheesecake Cookies are a delightful combination of tangy lemon and rich cream cheese with a tropical coconut twist. Soft and slightly chewy with a golden edge, they’re perfect for a sweet snack or dessert. The fresh lemon zest and juice brighten the flavor, while the coconut adds texture and a subtle sweetness. Finished with a light dusting of powdered sugar, these cookies are both visually appealing and deliciously refreshing.

Ingredients

Scale

Dry Ingredients

2 cups all-purpose flour
1 tsp baking powder

Wet Ingredients

½ cup unsalted butter, softened
¾ cup granulated sugar
½ cup brown sugar
2 large eggs
Zest of 1 lemon
2 tbsp lemon juice (freshly squeezed)
4 oz cream cheese, softened
1 tsp vanilla extract

Add-ins

1 cup coconut flakes (sweetened or unsweetened)

Finishing

Powdered sugar (for dusting)

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Instructions

Preheat and Cream Butter and Sugars: Preheat your oven to 350°F (175°C). In a large mixing bowl, cream the softened butter together with granulated sugar and brown sugar until the mixture is light and fluffy. This process helps create a tender texture in the cookies.
Add Eggs and Flavorings: Beat in the eggs one at a time to ensure they incorporate fully. Then mix in the lemon zest, freshly squeezed lemon juice, and vanilla extract until everything is well combined, infusing the dough with bright citrus flavor.
Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and baking powder. Gradually add this dry mixture to the wet ingredients, mixing just until combined to prevent overworking the dough which could make cookies tough.
Fold in Coconut and Cream Cheese: Gently fold in the coconut flakes and softened cream cheese until the mixture is smooth and evenly distributed, adding richness and tropical flavor to the batter.
Portion the Dough: Using a cookie scoop or spoon, drop rounded portions of dough onto baking sheets lined with parchment paper, leaving space between each cookie to allow for spreading during baking.
Bake the Cookies: Bake the cookies in the preheated oven for 12 to 15 minutes, or until the edges turn golden but the center remains soft. This ensures a chewy texture with a slight crispness on the outside.
Cool and Dust: Allow the cookies to cool on the baking sheet for about five minutes to firm up slightly before transferring them to wire racks to cool completely. Once cooled, dust lightly with powdered sugar for a beautiful finishing touch.

Notes

For best flavor, use freshly grated lemon zest and fresh lemon juice.
You can use either sweetened or unsweetened coconut flakes according to your preference.
Make sure the cream cheese and butter are softened to room temperature for easier mixing.
Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
These cookies freeze well — freeze baked cookies for up to 2 months and thaw at room temperature before serving.