If you’re craving a dessert that combines the creamy tang of cheesecake with the brightness of fresh lemon and the tropical note of coconut, these Lemon Coconut Cheesecake Cookies are about to become your new obsession.
Imagine a soft, buttery lemon cookie, topped with a dollop of velvety cheesecake cream, sprinkled with shredded coconut, and lightly toasted for the perfect finish. They’re fresh, sweet, tangy, and absolutely irresistible — ideal for spring, summer picnics, holiday dessert platters, or whenever you want a treat that feels bright and special.
Even better, these cookies are easy enough for weeknight baking yet impressive enough to serve at gatherings. Let’s dive in!
Why You’ll Love These Lemon Coconut Cheesecake Cookies
- Bright and citrusy with fresh lemon juice and zest
- Creamy cheesecake topping that feels luxurious in a small bite
- Toasted coconut for a subtle tropical note
- Customizable — adjust the sweetness or texture to your taste
- Easy to make — no fancy equipment or advanced skills needed
- Perfect for any season
Ingredients You’ll Need
For the Cookie Base
- ¾ cup unsalted butter, softened
- ⅔ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 1 ¾ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup shredded coconut (optional for added texture)
For the Cheesecake Topping
- 8 oz cream cheese, softened
- ⅓ cup powdered sugar
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- ½ teaspoon vanilla extract
For the Final Topping
- ½ cup sweetened shredded coconut
How to Make Lemon Coconut Cheesecake Cookies
Step 1: Make the Cookie Base
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
In a large bowl, cream together the softened butter and sugar until light and fluffy, about 2–3 minutes. Add the egg, vanilla, lemon zest, and lemon juice, and beat until well combined.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually mix these dry ingredients into the wet mixture until a soft dough forms. If you’d like, fold in ½ cup of shredded coconut for extra chewiness.
Scoop about 1 to 1½ tablespoon-sized balls of dough onto your baking sheet, spacing them 2 inches apart. Slightly flatten each ball with your fingers or the bottom of a glass to create a thick disk.
Step 2: Bake the Cookies
Bake the cookie bases for 8–10 minutes. You want the edges just set but the centers to stay slightly soft. They should puff up a bit but remain flat enough to hold the topping.
Allow the cookies to cool on the baking sheet for 3–4 minutes before moving them to a wire rack to cool completely.
Step 3: Make the Cheesecake Topping
While the cookies cool, make the tangy cheesecake topping. In a medium bowl, beat the softened cream cheese with the powdered sugar, lemon juice, lemon zest, and vanilla extract until smooth and creamy.
Chill this mixture for about 15–30 minutes to make it easier to scoop and hold its shape.
Step 4: Assemble the Cookies
Once the cookies are fully cooled, dollop a generous teaspoon of cheesecake filling onto the center of each cookie. Smooth it slightly with the back of a spoon or leave it rustic.
Sprinkle a pinch of sweetened shredded coconut on top of each cookie for that signature cheesecake-coconut flavor combo.
Step 5: Optional Broil or Final Bake
If you’d like a toasty look and flavor, you can place the cookies back in the oven at 375°F for 3–4 minutes, or under the broiler for 1–2 minutes, just until the coconut is lightly golden. Watch carefully to avoid burning.
If you prefer a creamy, softer finish, you can skip this step.
Tips for Success
- Use room temperature cream cheese for the smoothest topping
- Chill the cheesecake topping so it holds its shape
- Let the cookies cool fully before adding the topping to avoid melting
- Toast the coconut separately if you’d rather sprinkle it on after broiling
- Store cookies in an airtight container in the fridge to keep the topping fresh
Serving Suggestions
These Lemon Coconut Cheesecake Cookies are perfect for:
- Afternoon tea or coffee breaks
- Spring and summer dessert platters
- Easter celebrations
- Baby or bridal showers
- Holiday cookie swaps
They pair beautifully with an herbal tea, iced coffee, or a glass of cold milk.
Storage Tips
- Store in the refrigerator in an airtight container for up to 4 days
- Serve cold or at room temperature for the best texture
- Avoid stacking them if you want to keep the cheesecake topping neat
If you’d like to freeze the base cookies without the cheesecake, you can freeze them for up to 2 months. Just add the cheesecake topping after thawing for the freshest flavor.
Frequently Asked Questions
Can I use bottled lemon juice?
Fresh lemon juice is best, but bottled will work in a pinch.
Can I skip the coconut?
Yes — they’re still delicious without the coconut if you prefer a plain lemon cheesecake flavor.
Can I use gluten-free flour?
Yes, a 1:1 gluten-free baking blend should work perfectly.
Do I need to broil them?
No, the broil step is optional for toasting the coconut.
Lemon Coconut Cheesecake Cookies
Ingredients
For the Cookie Base
- ¾ cup unsalted butter softened
- ⅔ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 1 ¾ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup shredded coconut optional for added texture
For the Cheesecake Topping
- 8 oz cream cheese softened
- ⅓ cup powdered sugar
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- ½ teaspoon vanilla extract
For the Final Topping
- ½ cup sweetened shredded coconut
Instructions
Step 1: Make the Cookie Base
- Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
- In a large bowl, cream together the softened butter and sugar until light and fluffy, about 2–3 minutes. Add the egg, vanilla, lemon zest, and lemon juice, and beat until well combined.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually mix these dry ingredients into the wet mixture until a soft dough forms. If you’d like, fold in ½ cup of shredded coconut for extra chewiness.
- Scoop about 1 to 1½ tablespoon-sized balls of dough onto your baking sheet, spacing them 2 inches apart. Slightly flatten each ball with your fingers or the bottom of a glass to create a thick disk.
Step 2: Bake the Cookies
- Bake the cookie bases for 8–10 minutes. You want the edges just set but the centers to stay slightly soft. They should puff up a bit but remain flat enough to hold the topping.
- Allow the cookies to cool on the baking sheet for 3–4 minutes before moving them to a wire rack to cool completely.
Step 3: Make the Cheesecake Topping
- While the cookies cool, make the tangy cheesecake topping. In a medium bowl, beat the softened cream cheese with the powdered sugar, lemon juice, lemon zest, and vanilla extract until smooth and creamy.
- Chill this mixture for about 15–30 minutes to make it easier to scoop and hold its shape.
Step 4: Assemble the Cookies
- Once the cookies are fully cooled, dollop a generous teaspoon of cheesecake filling onto the center of each cookie. Smooth it slightly with the back of a spoon or leave it rustic.
- Sprinkle a pinch of sweetened shredded coconut on top of each cookie for that signature cheesecake-coconut flavor combo.
Step 5: Optional Broil or Final Bake
- If you’d like a toasty look and flavor, you can place the cookies back in the oven at 375°F for 3–4 minutes, or under the broiler for 1–2 minutes, just until the coconut is lightly golden. Watch carefully to avoid burning.
- If you prefer a creamy, softer finish, you can skip this step.
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