Lemon Coconut Cheesecake Cookies Recipe

I absolutely love how this Lemon Coconut Cheesecake Cookies Recipe turns out—it’s like a mini tropical getaway in every bite! The cookie base is buttery and tender with just the right hint of lemon zest, and that creamy cheesecake topping adds a luscious, tangy contrast that feels so decadent yet fresh. Whenever I’m craving a cookie that feels a bit special, this recipe is my go-to because it’s not your everyday cookie; it’s a little slice of sunshine.

You’ll find that these cookies work beautifully for anything from afternoon tea to a fancy dessert platter at your next gathering. I discovered this recipe when I wanted to combine two of my favorites: cheesecake and coconut—both comforting and bright. If you’re looking to impress with a cookie that’s bursting with flavor yet surprisingly simple, you’re going to want to try this Lemon Coconut Cheesecake Cookies Recipe.

this …

Ingredients You’ll Need

The ingredients here come together to create a cookie that’s tender with a little texture and topped with a light cheesecake frosting that’s bursting with lemon flavor. I always recommend using fresh lemon zest and juice—it makes a huge difference in brightness and freshness.

• Unsalted butter: Softened butter helps create a tender, rich cookie base without being greasy.
• Granulated sugar: Balances the tartness from the lemon while adding subtle sweetness.
• Egg: Binds all the ingredients and adds moisture for the perfect cookie texture.
• Vanilla extract: Deepens the flavor, working beautifully with lemon and cream cheese.
• Lemon zest: Fresh zest delivers that bright, citrus zing you want in every bite.
• Lemon juice: Adds tang and enhances the cheesecake topping’s flavor.
• All-purpose flour: The base structure for the cookies—measure carefully for best texture.
• Baking powder: Gives a little lift, helping the cookies stay light and tender.
• Salt: Balances sweetness and enhances all the other flavors.
• Shredded coconut (optional): Adds chewy texture inside the cookie and crunchy, toasty flavor on top.
• Cream cheese: The star of the cheesecake topping—make sure it’s softened to keep the topping smooth.
• Powdered sugar: Sweetens and thickens the cheesecake topping for a perfect dollop.

Variations

I love making this Lemon Coconut Cheesecake Cookies Recipe my own by tweaking it depending on mood or season. Don’t hesitate to get creative—you’ll find this recipe is pretty forgiving and welcomes all kinds of personal touches.

• Use Lime Instead of Lemon: One summer, I swapped fresh lime zest and juice for lemon, and the cookies took on a fun, tropical twist that was a big hit!
• Gluten-Free Version: I’ve subbed in a 1:1 gluten-free flour blend and it comes out wonderfully—just keep an eye on baking time as it may brown faster.
• Toasted Coconut Only Topping: If you’re not a fan of shredded coconut inside the cookie, just sprinkle it all on top for a crispy finish.
• Mini Cheesecake Cookie Bites: I once made these smaller for a party, perfect for grazing—just reduce the baking time slightly and watch closely.

How to Make Lemon Coconut Cheesecake Cookies Recipe

Step 1: Create the Perfect Cookie Base

Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper—that little prep makes cleanup so much easier. In a large bowl, cream together the softened butter and granulated sugar until the mix is light and fluffy; this usually takes about 2 to 3 minutes with a hand mixer. It’s important because that airiness makes the cookie tender and irresistibly soft. Next, mix in the egg, vanilla extract, fresh lemon zest, and lemon juice until everything’s smooth and combined.

Step 2: Mix the Dry Ingredients and Fold In

In a separate bowl, whisk together the all-purpose flour, baking powder, and a pinch of salt. Then gradually add this dry mix to your wet mixture, stirring until the dough just comes together—don’t overwork it or your cookies might turn out tough. If you like texture like I do, fold in half a cup of shredded coconut; it gives a chewy little surprise inside the cookie that pairs perfectly with the topping.

Step 3: Shape and Bake Your Cookies

Scoop out about 1 to 1½ tablespoon-sized balls of dough and place them spaced evenly on the baking sheet. Gently flatten each ball into a thick, roughly 2-inch disk using your fingers or the bottom of a glass. Bake them for 8 to 10 minutes—you want the edges to be set but the centers still soft and slightly puffed. After baking, let the cookies cool on the tray a few minutes before moving them to a wire rack to cool completely. Trust me, patience here pays off for the perfect texture!

Step 4: Whip Up the Cheesecake Topping

While the cookies cool, beat the softened cream cheese, powdered sugar, lemon juice, lemon zest, and vanilla extract in a bowl until smooth and fluffy. Chill this cheesecake mixture in the fridge for at least 15 minutes to firm it up—this step makes it much easier to dollop neatly on each cookie.

Step 5: Assemble and Add the Finishing Touch

Once your cookies are completely cooled, spoon about one rounded teaspoon of the chilled cheesecake topping onto each cookie. Then sprinkle the tops generously with sweetened shredded coconut. For an extra special touch, pop the topped cookies back in a 375°F oven for 3 to 4 minutes, or broil them for 1 to 2 minutes to lightly toast the coconut. Keep a close eye during broiling—coconut burns quickly! If you prefer, you can skip the broiling step; the cookies will still taste amazing, just with a softer coconut topping.

How to Serve Lemon Coconut Cheesecake Cookies Recipe

Garnishes

I love sprinkling extra lemon zest on top for a vibrant pop of color and flavor, plus a light dusting of powdered sugar if it’s a special occasion. Toasted coconut flakes add a wonderful crunch and make the cookies look that much more inviting. Sometimes, I even add a tiny mint leaf for a fresh, pretty touch.

Side Dishes

These cookies pair beautifully with a cup of hot tea or a chilled glass of sparkling lemonade to highlight the lemon notes. For brunch or dessert, I like serving them alongside fresh berries or a dollop of whipped cream, which balances the tanginess perfectly.

Creative Ways to Present

For a party, I’ve arranged the cookies on a pretty platter, layering them with edible flowers and small piles of shredded coconut for a tropical vibe. Another favorite is presenting them stacked with colorful mini flags or paper straws stuck into the plate for a fun summer picnic look.

Make Ahead and Storage

Storing Leftovers

I usually store leftover cookies in an airtight container in the fridge since the cheesecake topping is perishable. They’ll stay fresh and delicious for up to 3 days. Just make sure to place parchment paper between layers if stacking to keep them neat.

Freezing

You can freeze the cookie bases on a baking sheet first, then transfer them to a freezer-safe bag. Freeze the cheesecake topping separately in a small airtight container. When ready to enjoy, thaw both, top the cookies with the cheesecake mixture, and sprinkle coconut before a quick bake or broil to refresh.

Reheating

If you want to enjoy these cookies warm, gently reheat in a 300°F oven for 5 minutes or so to soften the cookies without melting the cheesecake topping completely. Avoid microwaving, which can make the topping too runny or unevenly heated.

FAQs

Final Thoughts

This Lemon Coconut Cheesecake Cookies Recipe is one of those gems I keep coming back to because it never fails to brighten my day—and everyone who tastes them, too. They feel fancy enough for celebrations but are simple enough for any weekday treat. I hope you’ll give them a try, whether you’re an experienced baker or just looking for an easy, delicious cookie with a fresh twist. Once you make them, I’m sure they’ll become a new favorite in your cookie jar, just like they did in mine!

Print