Lemon Coconut Cheesecake Cookies Recipe

Lemon Coconut Cheesecake Cookies are a tropical dessert dream. These cookies combine tangy lemon with creamy cheesecake and coconut.

Every bite offers a soft texture with a hint of crunch. This recipe is simple yet delivers bakery-quality results.

The Lemon Coconut Cheesecake Cookies Recipe is great for summer or holidays. The flavors balance sweetness with zesty citrus and smooth cream cheese.

Coconut adds a nutty and chewy depth. You won’t need fancy tools—just basic kitchen staples.

What makes this recipe unique? It fuses cookie comfort with cheesecake richness. And it’s done in under an hour. These cookies store well and taste even better the next day.

Whether baking for guests or a family treat, these cookies impress. The Lemon Coconut Cheesecake Cookies Recipe brings joy to every table. Plus, it’s a crowd-pleaser for all ages and events.

When I First Introduced To

I first discovered this Lemon Coconut Cheesecake Cookies Recipe at a summer picnic. A friend brought a batch and they disappeared fast.

I had never tasted anything like them. Tangy, sweet, and perfectly soft. I asked for the recipe right away.

Since then, I’ve made it for birthdays and potlucks. These cookies always get five stars from my family and friends.

Equipment List

• Large mixing bowl
• Hand or stand mixer
• Medium bowl
• Measuring cups and spoons
• Spatula or wooden spoon
• Baking sheet
• Parchment paper
• Cooling rack

Ingredients List

• 1 cup unsalted butter, softened
• 4 oz cream cheese, softened
• 1 cup white sugar
• 1 egg
• 1 tbsp lemon zest
• 2 tbsp fresh lemon juice
• 1 tsp vanilla extract
• 2 ½ cups all-purpose flour
• ½ tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 cup sweetened shredded coconut
• Optional: powdered sugar for dusting

Step-by-Step Preparation

Step 1: Preheat oven to 350°F (175°C). Line baking sheet.

Step 2: Cream butter and cream cheese until light and fluffy.

Step 3: Add sugar, beat until smooth.

Step 4: Mix in egg, lemon zest, juice, and vanilla.

Step 5: In another bowl, mix flour, baking powder, soda, and salt.

Step 6: Gradually add dry ingredients to wet mixture.

Step 7: Fold in shredded coconut with a spatula.

Step 8: Scoop tablespoon-size dough onto the baking sheet.

Step 9: Bake for 12-14 minutes, until edges turn golden.

Step 10: Cool cookies on rack. Dust with powdered sugar if desired.

Recipe Tips

1. Use fresh lemon juice for the best flavor.
2. Chill dough for 20 minutes to avoid spreading.
3. Toast the coconut for extra crunch and aroma.
4. Don’t overbake—edges golden, centers soft is perfect.
5. Store in airtight container for up to 5 days.

What Can You Serve With Lemon Coconut Cheesecake Cookies Recipe

1. Iced Hibiscus Tea
The tart tea balances the cookies’ sweetness well. Serve chilled with lemon slices.

2. Vanilla Bean Ice Cream
A scoop of creamy vanilla enhances the coconut flavor. Great for dessert platters.

3. Fresh Berry Salad
A mix of strawberries, blueberries, and mint refreshes the palate. Light and colorful pairing.

Conclusion

This Lemon Coconut Cheesecake Cookies Recipe is a refreshing twist. It blends citrus, creaminess, and tropical notes in each bite.

It’s easy, quick, and always a hit. These cookies brighten any occasion and suit all tastes.

Whether it’s summer or winter, they bring sunshine to your table. Try this unique recipe once—you’ll bake it forever. Simple to make, delightful to share!