Description
These Lemon Coconut Cheesecake Cookies are soft, zesty, and filled with a creamy cheesecake surprise. Rolled in sweetened coconut and baked to golden perfection, they’re the ultimate treat for citrus lovers!
Ingredients
For the Cheesecake Filling:
✅ 4 oz (113g) cream cheese, softened
✅ 2 tbsp powdered sugar
✅ ½ tsp vanilla extract
For the Cookie Dough:
✅ ½ cup (113g) unsalted butter, softened
✅ ¾ cup (150g) granulated sugar
✅ 1 large egg
✅ 2 tbsp fresh lemon juice
✅ 1 tbsp lemon zest
✅ 1½ cups (190g) all-purpose flour
✅ ½ tsp baking powder
✅ ¼ tsp salt
✅ 1 cup sweetened shredded coconut (for coating)
Instructions
1️⃣ Make Cheesecake Filling:
In a small bowl, beat cream cheese, powdered sugar, and vanilla until smooth. Scoop into small teaspoon-sized portions and freeze for 30 minutes.
2️⃣ Prepare Dough:
Cream butter and sugar until light and fluffy. Add egg, lemon juice, and zest. Mix well. In another bowl, whisk together flour, baking powder, and salt. Gradually add to wet ingredients to form dough.
3️⃣ Shape Cookies:
Flatten 1 tbsp of dough in your hand, place a frozen cheesecake ball in the center, and seal. Roll in shredded coconut.
4️⃣ Chill:
Refrigerate the cookie balls for 15–20 minutes.
5️⃣ Bake:
Preheat oven to 350°F (175°C). Line a baking sheet with parchment. Bake cookies 12–14 minutes until lightly golden and coconut is toasted.
6️⃣ Cool & Serve:
Cool 5 minutes on baking sheet, then transfer to a wire rack. Serve at room temp or chilled.
Notes
Use fresh lemon juice and zest for best flavor.
Freeze cheesecake filling so it stays centered.
Cookies store best in the fridge due to the cream cheese filling.
Easily freeze baked cookies for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American