Lemon Coconut Cheesecake Cookies

These Lemon Coconut Cheesecake Cookies are soft, rich, and bursting with tropical flavor. They combine everything I love in a dessert: a hint of citrus, a creamy cheesecake center, and a sweet coconut crunch. Every bite is like sunshine in cookie form — perfect for spring, summer, or when I just need something bright and indulgent.

Why You’ll Love This Recipe

I love how these cookies blend the tangy flavor of lemon with the creamy goodness of cheesecake and the texture of toasted coconut. They’re unique, eye-catching, and melt-in-your-mouth delicious. Whether I’m baking for a party, gifting a homemade treat, or simply spoiling myself, these cookies never fail to impress.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Cream cheese (softened)

• Unsalted butter (softened)

• Granulated sugar

• Brown sugar

• Egg

• Fresh lemon zest and juice

• All-purpose flour

• Baking soda

• Salt

• Sweetened shredded coconut

• Vanilla extract

• Optional: powdered sugar for dusting

Directions

1. I start by creaming together the softened butter, cream cheese, granulated sugar, and brown sugar until smooth and fluffy.

2. I mix in the egg, lemon zest, lemon juice, and vanilla extract until fully combined.

3. In a separate bowl, I whisk the flour, baking soda, and salt, then gradually add the dry ingredients into the wet mixture.

4. I gently fold in the shredded coconut until evenly distributed.

5. I chill the dough for at least 30 minutes to help the cookies keep their shape.

6. I scoop the dough onto a lined baking sheet and bake at 350°F for 10–12 minutes, or until the edges are lightly golden.

7. After letting them cool, I sometimes dust them with a bit of powdered sugar for an extra touch of sweetness.

Servings and timing

This recipe makes about 24 cookies.
Prep time: 15 minutes
Chill time: 30 minutes
Cook time: 10–12 minutes
Total time: About 1 hour

Variations

When I want more texture, I toast the coconut before folding it in. For a stronger lemon flavor, I add a few drops of lemon extract. I’ve also stuffed these with a bit of cream cheese in the center for a surprise cheesecake bite. Sometimes, I drizzle them with a simple lemon glaze for a bakery-style finish.

storage/reheating

I store these cookies in an airtight container at room temperature for up to 4 days. For longer storage, I keep them in the fridge for up to a week. They also freeze well — I let them cool completely, then freeze in layers with parchment between them. I thaw at room temp or microwave for a few seconds before serving.

FAQs

Can I use unsweetened coconut?

Yes, I can, especially if I prefer less sweetness. The texture is slightly different, but it still works beautifully in this recipe.

Do I need to chill the dough?

I always chill the dough for at least 30 minutes — it helps the cookies keep their shape and enhances the flavor.

Can I make these gluten-free?

Yes, I use a 1:1 gluten-free flour blend and make sure all other ingredients are certified gluten-free. They come out just as tasty.

How can I make the lemon flavor stronger?

I add extra zest or a few drops of lemon extract. A lemon glaze on top also boosts that citrusy punch.

Can I stuff these with a cheesecake center?

Definitely. I’ve rolled a small amount of sweetened cream cheese inside the dough before baking for a rich cheesecake surprise.

Conclusion

These Lemon Coconut Cheesecake Cookies are a perfect blend of creamy, citrusy, and sweet. They bring a bright twist to classic cookie flavors and are just as fun to make as they are to eat. When I want a dessert that’s cheerful, flavorful, and a little fancy, these cookies always deliver.