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Lemon Coconut Cheesecake Cookies

Lemon Coconut Cheesecake Cookies
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These Lemon Coconut Cheesecake Cookies are the perfect fusion of soft lemon cookies and creamy cheesecake—all in a bite-sized form. A tender, citrusy cookie base is topped with a tangy cheesecake dollop and finished with sweet shredded coconut. A quick final bake or broil gives them that lightly golden, toasted look, making them refreshing, indulgent, and ideal for spring and summer baking.

Ingredients

Scale

Lemon Cookie Base

  • ¾ cup unsalted butter, softened

  • ⅔ cup granulated sugar

  • 1 large egg, room temperature

  • 1 teaspoon vanilla extract

  • 1 tablespoon lemon zest

  • 1 tablespoon fresh lemon juice

  • 1¾ cups all-purpose flour

  • ½ teaspoon baking powder

  • ¼ teaspoon salt

  • ½ cup shredded coconut (optional, for texture in the base)

Cheesecake Topping

  • 8 oz cream cheese, softened

  • ⅓ cup powdered sugar

  • 1 tablespoon lemon juice

  • 1 teaspoon lemon zest

  • ½ teaspoon vanilla extract

Coconut Topping

  • ½ cup sweetened shredded coconut

Instructions

1. Make the Cookie Base

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, cream butter and sugar until light and fluffy, about 2–3 minutes.
Mix in egg, vanilla, lemon zest, and lemon juice until smooth.

In a separate bowl, whisk together flour, baking powder, and salt. Gradually mix into the wet ingredients until a soft dough forms.
If using, fold in shredded coconut.

Scoop 1–1½ tablespoons of dough onto the baking sheet. Gently flatten each into a thick disk about 2 inches wide.

2. Bake the Cookie Bases

Bake for 8–10 minutes, just until the edges are set and the centers remain soft.
Cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.

3. Make the Cheesecake Topping

In a bowl, beat cream cheese, powdered sugar, lemon juice, lemon zest, and vanilla until smooth and fluffy.
Chill for 15–30 minutes to make scooping easier.

4. Assemble

Once cookies are completely cooled, spoon 1 rounded teaspoon of cheesecake topping onto each cookie.
Sprinkle generously with shredded coconut.

5. Final Bake or Broil (Optional)

Return cookies to the oven at 375°F (190°C) for 3–4 minutes to lightly set the topping, or broil for 1–2 minutes to toast the coconut.
Watch carefully to avoid burning.

(This step is optional—skip it for a softer, creamier finish.)

Notes

  • Cool cookies completely before adding cheesecake topping to prevent melting.

  • Chill the cheesecake mixture for neat, bakery-style dollops.

  • Broil carefully—coconut browns quickly.

  • For extra flavor, add a pinch of salt to the cheesecake topping.

Find it online: https://chocotune.com/lemon-coconut-cheesecake-cookies/