Description
These Lemon Coconut Cheesecake Cookies combine a soft, buttery cookie base infused with bright lemon zest and juice, shredded coconut, and a luscious cream cheese filling. Finished with a sprinkle of toasted coconut, these cookies offer a delightful balance of tangy, sweet, and tropical flavors, perfect for any occasion.
Ingredients
Scale
Cookie Dough
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 8 oz cream cheese, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest (from about 1 lemon)
- 2 tablespoons lemon juice
- ½ cup sweetened shredded coconut
Cheesecake Filling
- 8 oz cream cheese, softened
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract
- 2 tablespoons sour cream
- ¼ cup sweetened shredded coconut (for topping)
Instructions
- Prepare the Cookie Dough: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agent and seasoning.
- Cream Butter and Cheese: In a large bowl, beat the softened butter and 8 oz cream cheese until the mixture is smooth and creamy, ensuring a tender cookie base.
- Add Sugar and Flavorings: Beat in the granulated sugar until the mixture is light and fluffy, then mix in the egg, vanilla extract, lemon zest, and lemon juice until everything is well combined.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring until just combined to avoid overmixing. Fold in the shredded coconut evenly.
- Form Cookie Dough Balls: Scoop tablespoons of dough and place them about 2 inches apart on the prepared baking sheet to allow room for spreading.
- Prepare Cheesecake Filling: In a separate bowl, beat together the softened cream cheese, powdered sugar, vanilla extract, and sour cream until the filling is smooth and creamy.
- Fill the Cookies: Using your finger or the back of a spoon, create an indentation in each dough ball and fill it with about 1 teaspoon of the cheesecake filling.
- Bake the Cookies: Bake in the preheated oven for 10-12 minutes, or until the cookie edges turn golden and the centers are set but still soft.
- Top with Coconut: Immediately after removing the cookies from the oven, sprinkle the remaining shredded coconut on top to stick to the warm filling.
- Cool Completely: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, ensuring they firm up properly.
Notes
- Ensure all dairy ingredients are softened to room temperature for easier mixing and better texture.
- Do not overmix the dough once the flour is added to keep the cookies tender.
- The lemon zest and juice provide a fresh, tangy flavor; adjust quantity for more or less lemon intensity.
- Use sweetened shredded coconut as specified for best flavor and texture.
- Store cookies in an airtight container in the refrigerator for up to 5 days to maintain freshness.
- Optionally, briefly toast the shredded coconut before sprinkling on top for extra crunch and flavor.
