Description
Delightfully soft and tangy Lemon Coconut Cheesecake Cookies combine zesty lemon flavors with creamy cheesecake filling and shredded coconut for a unique and irresistible treat. Perfect for lemon lovers, these cookies feature a tender cookie base with a luscious cream cheese center and a sprinkle of coconut on top.
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
Instructions
- Prepare the Cookie Dough: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to ensure your cookies don’t stick.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agents and salt.
- Mix Wet Ingredients: In a large bowl, beat the softened butter and 8 oz cream cheese until creamy and smooth. Add the granulated sugar and continue to beat until the mixture is light and fluffy.
- Add Flavorings: Incorporate the egg, vanilla extract, lemon zest, and lemon juice, mixing until everything is fully combined and the dough is smooth.
- Combine Dry and Wet: Gradually add the dry ingredients into the wet mixture, stirring until just combined. Fold in the shredded coconut to distribute it evenly through the dough.
- Shape the Dough: Scoop tablespoon-sized balls of dough and place them about 2 inches apart on the prepared baking sheet to allow for spreading.
- Prepare the Cheesecake Filling: In a separate bowl, beat together the softened cream cheese, powdered sugar, vanilla extract, and sour cream until the mixture is smooth and creamy.
- Fill the Cookies: Make an indentation in the center of each dough ball and fill it with about 1 teaspoon of the cheesecake filling.
- Bake the Cookies: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges turn golden and the centers are set but still soft.
- Add Coconut Topping: Immediately after removing the cookies from the oven, sprinkle the remaining shredded coconut on top so it adheres slightly while the cookies are warm.
- Cool the Cookies: Let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving.
Notes
- Make sure the cream cheese and butter are softened to room temperature to achieve a smooth dough and filling.
- Do not overbake; cookies should be set but soft in the center for the best texture.
- You can substitute fresh lemon juice for bottled, but fresh will provide a brighter flavor.
- Store cookies in an airtight container in the refrigerator for up to 5 days due to the cream cheese filling.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup.
