Description
These Lemon Coconut Cheesecake Cookies combine a soft, zesty lemon cookie base with a creamy cheesecake topping and a toasted coconut garnish for a delightful, tangy-sweet treat perfect for any occasion.
Ingredients
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For the Cookie Base:
- 3/4 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup shredded coconut (optional, for texture in base)
For the Cheesecake Topping:
- 8 oz cream cheese, softened
- 1/3 cup powdered sugar
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon vanilla extract
For the Topping:
- 1/2 cup sweetened shredded coconut
Instructions
- Preheat and prepare baking sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- Make the cookie base dough: In a large bowl, cream the softened butter and granulated sugar together until light and fluffy, about 2 to 3 minutes. Then, mix in the egg, vanilla extract, lemon zest, and lemon juice until the mixture is smooth and well combined.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually incorporate this dry mixture into the wet ingredients, stirring until a soft dough forms. Optionally fold in shredded coconut for extra texture.
- Shape and bake cookies: Scoop 1 to 1½ tablespoon-sized portions of dough onto the prepared baking sheet. Slightly flatten each ball into a thick disk approximately 2 inches wide using your fingers or the bottom of a glass. Bake for 8 to 10 minutes, until the edges are set and the centers remain soft but puffed slightly. Let cool briefly on the tray and then transfer to a wire rack to cool completely.
- Prepare cheesecake topping: In a bowl, beat together the softened cream cheese, powdered sugar, lemon juice, lemon zest, and vanilla extract until smooth and fluffy. Chill the mixture for 15 to 30 minutes to make it easier to scoop.
- Assemble cookies: Once the cookies have fully cooled, dollop a rounded teaspoon of the chilled cheesecake mixture onto each cookie. Sprinkle shredded coconut generously over the cheesecake topping for added flavor and texture.
- Optional final bake or broil: For a slightly set topping and toasted coconut, return the cookies to the oven at 375°F for 3 to 4 minutes or place them under the broiler for 1 to 2 minutes, watching carefully to avoid burning. This step is optional and can be skipped if you prefer a softer finish.
Notes
- If you prefer a softer topping, skip the final bake or broiling step.
- Make sure cookies are completely cooled before adding the cheesecake topping to prevent melting.
- For an even zestier lemon flavor, consider adding extra lemon zest to both the base and topping to taste.
- Shredded coconut in the base dough is optional but adds a lovely texture.
- Use room temperature ingredients for best mixing results.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 10 g
- Sodium: 85 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
