Lemon Coconut Cheesecake Cookies (Print Version)
# Ingredients:
→ For the Cookie Dough
01 -
1 cup unsalted butter, softened
02 -
¾ cup granulated sugar
03 -
1 large egg
04 -
1 teaspoon vanilla extract
05 -
2 tablespoons lemon zest
06 -
2 tablespoons lemon juice
07 -
2 ½ cups all-purpose flour
08 -
1 cup shredded coconut
09 -
½ teaspoon baking powder
10 -
Pinch of salt (optional)
→ For the Cheesecake Filling
11 -
8 oz cream cheese, softened
12 -
½ cup powdered sugar
13 -
1 tablespoon lemon juice
14 -
1 teaspoon vanilla extract
# Instructions:
01 -
In a large bowl, use a hand mixer or stand mixer to beat the softened butter and granulated sugar until light and fluffy (about 3 minutes). Beat in the egg, vanilla extract, lemon zest, and lemon juice until smooth and well combined. Gradually add the flour, shredded coconut, baking powder, and salt (if using), stirring until the dough is well combined and slightly thick and sticky.
02 -
In a separate bowl, beat the softened cream cheese, powdered sugar, lemon juice, and vanilla extract until smooth and creamy. Place the cheesecake filling in the refrigerator for 30 minutes to firm up.
03 -
Scoop about 1 tablespoon of the cookie dough and roll it into a ball. Use your finger or a spoon to make an indentation in the center of each dough ball. Spoon approximately 1 teaspoon of the cheesecake filling into the center of each dough ball. Carefully fold the edges of the dough around the filling and roll it back into a ball, ensuring the filling is completely encased.
04 -
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart. Bake for 10–12 minutes, or until the edges of the cookies are lightly golden. Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
05 -
Once the cookies have cooled, sprinkle additional shredded coconut on top if desired. Sprinkle the coconut immediately after baking for a softer texture or once cooled for a crunchier consistency.
# Notes:
01 -
Chilling the cheesecake filling makes it easier to handle when assembling the cookies.
02 -
Seal the edges of the dough thoroughly to prevent the filling from leaking during baking.