Description

These lemon coconut cheesecake cookies are a delightful combination of tangy lemon, sweet coconut, and creamy cheesecake flavor. Soft, chewy, and bursting with tropical vibes, they’re the perfect treat for lemon lovers and cookie enthusiasts alike!

Ingredients

For the Cookies:

1/2 cup (115g) unsalted butter, softened
4 oz (115g) cream cheese, softened
1 cup (200g) granulated sugar
1 large egg
1 teaspoon vanilla extract
Zest of 1 lemon
2 tablespoons fresh lemon juice
2 cups (250g) all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup (90g) shredded coconut (sweetened or unsweetened)

For the Glaze (Optional):

1 cup (120g) powdered sugar
2-3 tablespoons fresh lemon juice
Extra shredded coconut (for garnish)

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Instructions

Preheat the Oven:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
Cream the Butter and Cream Cheese:
In a large bowl, beat the softened butter and cream cheese together until smooth and creamy.
Add Sugar and Wet Ingredients:
Add the granulated sugar and beat until light and fluffy. Mix in the egg, vanilla extract, lemon zest, and lemon juice until well combined.
Mix Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in Coconut:
Gently fold in the shredded coconut until evenly distributed throughout the dough.
Scoop and Bake:
Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake:
Bake for 10-12 minutes, or until the edges are lightly golden but the centers are still soft. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Make the Glaze (Optional):
In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Drizzle the glaze over the cooled cookies and sprinkle with extra shredded coconut for garnish.

Notes

For a stronger lemon flavor, add an extra tablespoon of lemon juice or zest.
Substitute lime zest and juice for a tropical twist.
Store cookies in an airtight container at room temperature for up to 5 days.
Freeze unbaked cookie dough balls for up to 3 months and bake as needed.