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Heavenly Coconut Lemon Cheesecake Cookies

Soft, chewy cookies with a creamy cheesecake center, bright lemon flavor, and toasted coconut.

Ingredients

Scale

For the Crust:

  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • Zest of 2 lemons
  • 2 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup sweetened shredded coconut, toasted
  • 8 oz cream cheese, softened
  • 1/4 cup powdered sugar
  • 1 tbsp lemon juice

Instructions

1. Prepare the Crust:

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a bowl, beat cream cheese, powdered sugar, and lemon juice until smooth. Chill for 30 minutes.
  3. Cream butter and sugars until fluffy. Add eggs, vanilla, and lemon zest. Mix in flour, baking soda, and salt. Fold in coconut.
  4. Scoop dough, flatten slightly, add 1 tsp cream cheese mixture, then top with another dough portion. Seal edges.
  5. Bake for 10-12 minutes until edges are golden. Cool on sheet for 5 minutes, then transfer to rack.

Notes

You can customize the seasonings to taste.

  • Author: Olivia Bennett