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Lemon Coconut Cheesecake Cookies

Soft and chewy cookies with a tangy lemon flavor, coconut shreds, and a creamy cheesecake center.

Ingredients

Scale

For the Crust:

  • 1 cup all-purpose flour
  • 1/2 cup shredded coconut
  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 tbsp lemon zest
  • 2 tbsp lemon juice
  • 4 oz cream cheese, softened
  • 2 tbsp powdered sugar

Instructions

1. Prepare the Crust:

  1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a bowl, mix flour and shredded coconut. Set aside.
  3. In another bowl, cream together butter and granulated sugar until fluffy. Add egg, vanilla, lemon zest, and lemon juice. Mix well.
  4. Gradually fold in the flour-coconut mixture until a dough forms.
  5. In a separate bowl, beat cream cheese and powdered sugar until smooth.
  6. Take small portions of dough, flatten slightly, add a teaspoon of cream cheese filling, and seal with more dough. Shape into cookies.
  7. Bake for 12-15 minutes or until edges are golden. Let cool before serving.

Notes

You can customize the seasonings to taste.

  • Author: Olivia Bennett