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Lemon coconut cheesecake cookies on a plate, garnished with zest

Lemon Coconut Cheesecake Cookies

Delight in these soft and chewy cookies bursting with zesty lemon flavor and the tropical vibe of shredded coconut, delivering delicious cheesecake richness.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Baking
Calories: 120
Ingredients Method Notes

Ingredients
  

Cookie Base
  • 1 cup cream cheese, softened Ensure it is at room temperature for smoother mixing.
  • 1/2 cup granulated sugar
  • 1/2 cup powdered sugar
  • 1 each egg Room temperature helps with mixing.
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest Fresh zest enhances the flavor.
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup sweetened shredded coconut For added flavor, can toast before adding.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, beat together the cream cheese, granulated sugar, and powdered sugar until smooth.
  3. Add the egg, vanilla extract, and lemon zest, mixing until well combined.
  4. In a separate bowl, whisk together the flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet mixture until just combined.
  6. Fold in the shredded coconut.
Baking
  1. Drop spoonfuls of the cookie dough onto a lined baking sheet, spacing them apart.
  2. Bake for 12-15 minutes or until the edges start to turn golden.
  3. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

These cookies are best enjoyed fresh but can be stored in an airtight container at room temperature for about 3-5 days. Freezing the dough for later baking is also a great option.