Why Make This Recipe

Lemon Coconut Cheesecake Cookies are a delightful treat that combines the creamy richness of cheesecake with the bright flavors of lemon and the chewy texture of coconut. They are perfect for any occasion, whether you’re hosting a friendly gathering, celebrating a special event, or simply satisfying your sweet tooth. With their soft texture and delightful taste, these cookies are bound to impress family and friends alike.

How to Make Lemon Coconut Cheesecake Cookies

Ingredients

• 1 cup cream cheese, softened
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 tablespoon lemon zest
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup shredded coconut
• Powdered sugar for dusting (optional)

Directions

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a mixing bowl, beat the cream cheese, granulated sugar, and brown sugar together until smooth.
3. Add in the egg, vanilla extract, and lemon zest, mixing until well combined.
4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the cream cheese mixture, stirring until just combined.
5. Fold in the shredded coconut.
6. Drop spoonfuls of the cookie dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 10-12 minutes or until the edges are lightly golden.
8. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
9. Dust with powdered sugar before serving, if desired.

How to Serve Lemon Coconut Cheesecake Cookies

Enjoy these cookies fresh out of the oven or at room temperature. They make a great dessert after a meal or a sweet snack during the day. You can serve them with a cup of tea or coffee, or even alongside some fresh fruit for a light touch.

How to Store Lemon Coconut Cheesecake Cookies

To keep your cookies fresh, store them in an airtight container at room temperature for up to a week. If you want to keep them longer, you can freeze them. Just wrap each cookie in plastic wrap and place them in a freezer-safe bag. They can last up to three months in the freezer.

Tips to Make Lemon Coconut Cheesecake Cookies

• Make sure your cream cheese is softened to room temperature for easier mixing.
• For extra lemon flavor, you can also add a little lemon juice to the mixture.
• If you prefer a chewier cookie, bake them on the shorter side of the baking time.
• Be careful not to overmix the dough; mix until just combined for the best texture.

Variation

If you’re feeling adventurous, try adding chocolate chips or nuts to the cookie dough for a fun twist. You can also replace the lemon zest with lime zest for a different citrus flavor.

FAQs

1. Can I use low-fat cream cheese for this recipe?
Yes, low-fat cream cheese can be used, but it may change the texture slightly and make the cookies less rich.

2. Can I make these cookies gluten-free?
You can substitute all-purpose flour with a gluten-free flour blend. Make sure to check the blend for any additional ingredients.

3. How do I know when the cookies are done baking?
The cookies are done when the edges are lightly golden, and they appear set. They will continue to cook a bit after they come out of the oven.

Lemon Coconut Cheesecake Cookies

Delightful cookies combining creamy cheesecake richness with bright lemon flavor and chewy coconut texture, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 12 minutes mins

Total Time 27 minutes mins

Course Dessert, Snack

Cuisine American

Servings 24 cookies

Calories 150 kcal

Ingredients

  

For the Cookie Dough

• 1 cup cream cheese, softened Make sure it’s at room temperature for easier mixing.
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 tablespoon lemon zest For extra lemon flavor, you can add a little lemon juice.
• 1 1/2 cups all-purpose flour Can substitute with gluten-free flour blend if needed.
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup shredded coconut
• Powdered sugar for dusting (optional)

Instructions

 

Preparation

• Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
• In a mixing bowl, beat the cream cheese, granulated sugar, and brown sugar together until smooth.
• Add in the egg, vanilla extract, and lemon zest, mixing until well combined.
• In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the cream cheese mixture, stirring until just combined.
• Fold in the shredded coconut.

Baking

• Drop spoonfuls of the cookie dough onto the prepared baking sheet, spacing them about 2 inches apart.
• Bake for 10-12 minutes or until the edges are lightly golden.
• Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Serving

• Dust with powdered sugar before serving, if desired.

Notes

To keep your cookies fresh, store them in an airtight container at room temperature for up to a week. For longer storage, freeze wrapped cookies in a freezer-safe bag; they can last up to three months. If you prefer a chewier cookie, bake on the shorter side of the baking time.

Keyword Baking, cheesecake cookies, Coconut Cookies, Dessert Recipes, Lemon Cookies

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