Description
These Lemon Coconut Cheesecake Cookies combine a tender, lemony cookie with a creamy cheesecake filling and a delightful coconut topping. Perfectly balanced with zesty lemon, sweet shredded coconut, and a smooth cream cheese center, these cookies are a refreshing treat for any occasion.
Ingredients
Scale
Cookie Dough
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 8 oz cream cheese, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest (from about 1 lemon)
- 2 tablespoons lemon juice
- ½ cup sweetened shredded coconut
Cheesecake Filling
- 8 oz cream cheese, softened
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract
- 2 tablespoons sour cream
- ¼ cup sweetened shredded coconut (for topping)
Instructions
- Prepare the Cookie Dough: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agents and salt.
- Cream Butter and Cheese: In a large bowl, beat the softened butter and cream cheese together until creamy and smooth. This base creates a rich texture for the cookies.
- Add Sugar and Flavorings: Add the granulated sugar and beat until the mixture becomes light and fluffy. Then mix in the egg, vanilla extract, lemon zest, and lemon juice until fully combined to infuse bright, tangy flavors.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined to avoid overworking the dough. Stir in the shredded coconut for a sweet, tropical touch.
- Shape Cookies: Scoop the dough into tablespoon-sized balls and place them about 2 inches apart on the lined baking sheet to allow room for spreading.
- Prepare the Cheesecake Filling: Beat together softened cream cheese, powdered sugar, vanilla extract, and sour cream until smooth and creamy. This filling adds a luscious creamy center.
- Fill the Cookies: Make an indentation in the center of each dough ball and fill each with about 1 teaspoon of the cheesecake mixture, layering the rich filling inside the cookie.
- Bake: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges turn golden and the centers are set but still soft.
- Add Topping: As soon as the cookies come out of the oven, sprinkle the tops with additional shredded coconut to add texture and enhance flavor.
- Cool: Let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer to a wire rack to cool completely before serving.
Notes
- For best results, allow all dairy ingredients to come to room temperature before mixing to ensure a smooth dough and filling.
- Use fresh lemon zest and juice to give the cookies a bright and natural lemon flavor.
- Do not overmix the dough once the dry ingredients are added to keep the cookies tender.
- Store cookies in an airtight container in the refrigerator for up to 5 days due to the cream cheese filling.
- Optionally, toast shredded coconut before adding for a nuttier flavor.
