Description
Delight in these Lemon Coconut Cheesecake Cookies featuring a soft, tangy lemon-infused cookie base topped with a creamy lemon cheesecake layer and sprinkled with toasted shredded coconut for added texture and flavor. Perfectly balanced, refreshing, and ideal for any occasion.
Ingredients
Scale
For the Cookie Base:
- ¾ cup unsalted butter, softened
- ⅔ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 1 ¾ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup shredded coconut (optional for texture in base)
For the Cheesecake Topping:
- 8 oz cream cheese, softened
- ⅓ cup powdered sugar
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- ½ teaspoon vanilla extract
For the Topping:
- ½ cup sweetened shredded coconut
Instructions
- Make the Cookie Base: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking. In a large bowl, cream the softened butter and granulated sugar together for about 2-3 minutes until light and fluffy. Add in the egg, vanilla extract, lemon zest, and lemon juice, mixing until smooth. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually incorporate the dry ingredients into the wet mixture until a soft dough forms. If desired, fold in ½ cup of shredded coconut for extra texture in the cookie base.
- Shape and Bake the Cookie Bases: Scoop 1 to 1½ tablespoon-sized balls of dough onto the prepared baking sheet. Using your fingers or the bottom of a glass, gently flatten each ball into a thick disk about 2 inches wide. Bake the cookies for 8–10 minutes until the edges are set but the centers remain soft. They will puff slightly but stay flat enough to hold the cheesecake topping. Let the cookies cool on the tray for a few minutes before transferring them to a wire rack to cool completely.
- Prepare the Cheesecake Topping: In a bowl, beat the softened cream cheese, powdered sugar, lemon juice, lemon zest, and vanilla extract until the mixture becomes smooth and fluffy. Chill this mixture in the refrigerator for 15–30 minutes to firm up, making it easier to handle and scoop.
- Assemble the Cookies: Once the cookie bases are completely cooled, dollop approximately 1 rounded teaspoon of the chilled cheesecake mixture onto each cookie. Sprinkle generously with sweetened shredded coconut over the cheesecake topping.
- Final Bake or Broil (Optional): For a slightly set topping and toasted coconut, return the assembled cookies to the oven at 375°F for 3–4 minutes, or place them under the broiler for 1–2 minutes. Keep a close eye to prevent burning. This step is optional and can be skipped if a softer finish is preferred.
Notes
- Shredded coconut in the cookie base is optional but adds nice texture.
- Chilling the cheesecake topping makes it easier to dollop and keeps the shape on the cookie.
- To toast the coconut topping, broil briefly but watch carefully to avoid burning.
- Cookies are best enjoyed the same day but can be stored in an airtight container refrigerated for up to 3 days.
- Let cookies cool completely before adding topping to avoid melting the cheesecake layer.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 10g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
