Lemon Coconut Cheesecake Cookies
Soft, creamy Lemon Coconut Cheesecake Cookies with bright citrus, subtle coconut, and a cheesecake-style richness, ready in just 22 minutes.
Equipment
- mixing bowls
- electric mixer
- whisk
- baking sheet
- parchment paper
- wire rack
- cookie scoop or spoon
Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup cream cheese, softened
- 1 large egg
- 1 tbsp fresh lemon juice
- Zest of 1 lemon
- 1 cup all-purpose flour
- 1/2 cup shredded coconut
- 1/2 tsp baking powder
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a bowl, cream together butter and sugar until light and fluffy.
- Add cream cheese, egg, lemon juice, and zest; mix until smooth.
- In another bowl, whisk flour, baking powder, and salt.
- Gradually add dry ingredients to wet mixture and stir until just combined.
- Fold in shredded coconut gently.
- Drop spoonfuls of dough onto the baking sheet, leaving space between each cookie.
- Bake 10–12 minutes until edges are lightly golden.
- Cool for 5 minutes on the sheet, then transfer to a wire rack to finish cooling.
- Enjoy warm or at room temperature.
Notes
For extra lemon flavor, add more zest.
Store cookies in an airtight container for up to 5 days.
Dough freezes well for up to 2 months — bake from frozen with 2 extra minutes.
Nutrition
Calories: 160kcalCarbohydrates: 18gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 80mgPotassium: 50mgFiber: 1gSugar: 12gVitamin A: 300IUVitamin C: 1mgCalcium: 20mgIron: 0.5mg