If you’re looking to indulge in a sweet treat with tropical flavors, look no further than these delicious Lemon Coconut Cheesecake Cookies. Infused with the zesty tang of lemon, the exotic sweetness of coconut, and a creamy cheesecake center, these cookies are bound to become your new favorite dessert. Prepared in just 30 minutes, they’re perfect for spontaneous baking sessions or a quick fix when those dessert cravings kick in. The beauty of these cookies lies in their texture—soft and chewy, with bursts of flavor from every bite.
The combination of lemon and coconut brings a refreshing twist that’s perfect for any season. Whether you’re enjoying them at a summer gathering or during a festive holiday, these cookies are sure to please. The creamy cheesecake filling adds a rich texture that melts in the mouth, making it hard to resist reaching for another. Besides, these cookies don’t just taste amazing; they’re also incredibly simple to make. Even baking beginners will find success with this recipe! Simply follow the instructions, and you’ll have a batch of bakery-worthy cookies ready to impress.
Why You’ll Love This Lemon Coconut Cheesecake Cookies
- Quick and easy to prepare, ready in just 30 minutes.
- Combines bold, tropical flavors from lemon and coconut.
- Features a creamy cheesecake center that adds luxurious texture.
- A great recipe for both baking beginners and seasoned bakers.
- Perfect for parties, gatherings, or as a delicious homemade gift.
Preparation Phase & Tools to Use
Before you start baking these delightful Lemon Coconut Cheesecake Cookies, it’s important to prepare your kitchen and gather the necessary tools. Begin by ensuring your workspace is clean and free of clutter. You’ll need a few basic tools such as a hand mixer or stand mixer to cream the butter and sugar. Make sure to have a mixing bowl for your dry ingredients and another for the cream cheese filling. A baking sheet, parchment paper, and a cookie scoop will be essential for shaping and baking the cookies.
It’s also a good idea to pre-measure all your ingredients to streamline the process. Ensure the butter and cream cheese are softened at room temperature—this will help to ensure a smooth and consistent batter and filling. For the filling, a small scooper or spoon will assist in preparing the cream cheese dollops and make the assembly process much easier.
Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 1/2 cup shredded sweetened coconut
- 4 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
Step 1: Cream Ingredients
In a large mixing bowl, cream together the softened butter and granulated sugar. Use a hand or stand mixer to blend them until the mixture is light and fluffy, indicating the sugar has been well incorporated.
Step 2: Combine Wet Ingredients
Add in the egg, vanilla extract, lemon zest, and lemon juice. Mix until the wet ingredients are fully combined and the lemon zest is evenly distributed throughout the batter.
Step 3: Prepare Dry Mix
In a separate bowl, whisk together the all-purpose flour, baking powder, salt, and shredded coconut. This step ensures that the leavening agent is well distributed, which is crucial for even baking.
Step 4: Mix Dough
Slightly add the dry ingredients into the wet mixture, and mix until just combined. Be careful not to overmix, as this can result in tougher cookies. Once mixed, chill the dough in the refrigerator for about 15 minutes.
Step 5: Prepare Filling
While the dough chills, combine the softened cream cheese with powdered sugar in a small bowl. Mix until the combination is smooth and creamy. Freeze small dollops of this mixture to use as the cheesecake filling.
Step 6: Assemble Cookies
Remove the dough from the fridge. Take a small scoop of dough, wrap it around the frozen cheesecake filling, and shape it into a ball. Repeat this process until all your dough has been used up.
Step 7: Bake
Preheat your oven to 350°F (175°C). Place the assembled cookie balls onto a parchment-lined baking sheet. Bake for 12-15 minutes, or until the edges are golden brown. Allow the cookies to cool a bit before serving.
Variations
- Protein: You can add some finely chopped nuts such as macadamia or walnuts for a crunchy texture and extra protein.
- Vegetables: For a unique twist, try adding a hint of grated zucchini. It keeps the cookies moist and does not alter the taste significantly.
- Spices: Enhance the flavor by adding a pinch of ginger or cardamom for a warm spiciness that complements the lemon and coconut beautifully.
Cooking Notes
- Ensure the cream cheese filling is sufficiently frozen, as this helps maintain its shape during baking, ensuring that perfect molten center.
- Do not overbake the cookies, as they can become dry. Pull them out once the edges begin to golden, even if the center looks a bit soft.
- If your dough is too sticky to handle, lightly flour your hands or let it chill in the freezer for another few minutes.
- The flavor improves if the dough is allowed to chill longer. Consider preparing the dough a day ahead for more pronounced flavor.
Serving Suggestions
- Serve these cookies with a hot cup of herbal tea or coffee for a delightful afternoon snack.
- Sprinkle with additional shredded coconut or a light dusting of powdered sugar before serving for a finished look.
Tips
- For a stronger lemon flavor, increase the lemon zest or juice by a small amount.
- You can freeze the cookies after they are formed and bake them fresh later, straight from the freezer. Just add a few minutes to the baking time.
Prep Time, Cook Time, Total Time
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Total Time: 30 minutes
Nutritional Information
- Calories: Approximately 220 per cookie
- Protein: 3g per cookie
- Sodium: 80mg per cookie
FAQs
Why is my dough sticky?
If your dough is too sticky, it could be because the butter was too warm. Try chilling the dough for a bit longer to firm it up.
Can I use unsweetened coconut?
Yes, but note that this will change the sweetness and maybe require a slight adjustment in sugar for taste balance.
How do I store these cookies?
Store them in an airtight container at room temperature for up to three days, or freeze them for longer storage.
Can I add more cheesecake filling?
You can add more filling but make sure each cheesecake dollop is well wrapped to avoid leaks during baking.
Conclusion
These Lemon Coconut Cheesecake Cookies are a delightful dessert that can easily be enjoyed at any occasion. Their exquisite taste, combined with the simplicity of the recipe, makes them an irresistible treat. Why not try different variations to suit your palate and share your creations with family and friends? These cookies are not just a treat for those who eat them, but also for those who love to bake. Let the refreshing flavors of lemon, coconut, and cheesecake inspire you to get creative in the kitchen!
Print
Lemon Coconut Cheesecake Cookies
- Total Time: 30 minutes
- Yield: 12-15 cookies 1x
Description
Indulge in a sweet treat with tropical flavors with these delicious Lemon Coconut Cheesecake Cookies. Perfectly balanced with the zesty tang of lemon, exotic sweetness of coconut, and a creamy cheesecake center.
Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 1/2 cup shredded sweetened coconut
- 4 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Cream together the softened butter and granulated sugar until light and fluffy.
- Add the egg, vanilla extract, lemon zest, and lemon juice. Mix until combined.
- In another bowl, whisk together flour, baking powder, salt, and coconut.
- Slowly add dry ingredients to the wet mixture until just combined. Chill the dough for 15 minutes.
- Mix the softened cream cheese with powdered sugar. Freeze dollops for filling.
- Wrap dough around frozen filling and shape into balls.
- Bake at 350°F (175°C) for 12-15 minutes. Cool before serving.
Notes
- Ensure the cream cheese filling is frozen to maintain its shape during baking.
- Do not overbake the cookies. Remove them once the edges begin to golden.
- If the dough is too sticky, lightly flour your hands or chill the dough further.
- The flavor improves if the dough is chilled longer. Consider preparing it a day ahead.
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Category: Dessert
Nutrition
- Calories: 220 kcal
- Sodium: 80 mg
- Protein: 3 g