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Lemon Coconut Cheesecake Cookies

Lemon Coconut Cheesecake Cookies

Lemon Coconut Cheesecake Cookies are a delightful fusion of creamy cheesecake and tropical flavors. These cookies are soft, chewy, and bursting with zesty lemon and shredded coconut, making them perfect for any occasion, from casual gatherings to special celebrations. They not only provide a refreshing taste but also an impressive presentation that will wow your guests. With simple ingredients and easy steps, you’ll find that these cookies are a breeze to make and absolutely irresistible!

  • Total Time: 27 minutes
  • Yield: Approximately 24 cookies 1x

Ingredients

Scale
  • 1/2 cup unsalted butter, softened
  • 4 oz cream cheese, softened
  • 3/4 cup sugar
  • 1 large egg
  • 1 teaspoon lemon zest
  • 1 teaspoon vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1/2 cup shredded coconut

Instructions

  1. In a mixing bowl, beat the softened butter, cream cheese, and sugar until fluffy.
  2. Add the egg, lemon zest, and vanilla extract; mix until well combined.
  3. Gradually add the flour until just incorporated; be careful not to overmix.
  4. Gently fold in the shredded coconut until evenly distributed.
  5. Scoop tablespoon-sized portions onto a lined baking sheet, spacing them apart.
  6. Bake in a preheated oven at 350°F (175°C) for 10-12 minutes or until the edges are golden brown.
  7. Allow cooling on the baking sheet for a few minutes before transferring to a wire rack.
  • Author: Juniper
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Tropical

Nutrition

  • Serving Size: 1 cookie (24g)
  • Calories: 112
  • Sugar: 8g
  • Sodium: 41mg
  • Fat: 6g
  • Saturated Fat: 4g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 13g
  • Fiber: <1g
  • Protein: 1g
  • Cholesterol: 18mg

Keywords: Chill the dough for about 30 minutes before baking to help maintain shape. For extra flavor variations, consider adding lime zest or chocolate chips.