why make this recipe
These Lemon Coconut Cheesecake Cookies bring bright lemon and sweet coconut together in a soft cookie with a creamy cheesecake feel. They are quick to make and taste fresh. You can bake a batch for snack time, tea, or a small party.
introduction
This recipe mixes cream cheese into cookie dough for a soft, rich bite. The lemon gives a fresh tang, and the coconut adds texture. If you like cheesecake-filled cookies, you may also enjoy the cheesecake stuffed chocolate chip cookies found on a related recipe page: cheesecake stuffed chocolate chip cookies.
how to make Lemon Coconut Cheesecake Cookies
Ingredients :
- 1 tbsp Lemon zest
- 1 large Egg
- 2 tbsp fresh Lemon juice
- 1 cup All-purpose flour
- 1/4 tsp Baking powder
- 1/2 cup Granulated sugar
- 1/4 tsp Salt
- 1 tsp Vanilla extract
- 1/2 cup Coconut
- 1/2 cup Unsalted butter
- 4 oz Cream cheese
Directions :
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream together the unsalted butter and granulated sugar until light and fluffy.
- Add in the cream cheese, egg, lemon juice, lemon zest, and vanilla extract; mix until well combined.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the coconut.
- Drop spoonfuls of dough onto a parchment-lined baking sheet.
- Bake for 12-15 minutes or until the edges are lightly golden.
- Allow to cool before serving.
Follow the steps in order and do not overmix after adding the flour. This keeps cookies soft and tender.
how to serve Lemon Coconut Cheesecake Cookies
Serve these cookies at room temperature. They go well with tea, coffee, or a cold glass of milk. You can plate them on a small tray for guests or add a light dust of powdered sugar before serving.
how to store Lemon Coconut Cheesecake Cookies
Store cooled cookies in an airtight container. Keep them in the fridge for up to 5 days to keep the cream cheese fresh. For longer storage, freeze the cookies in a single layer on a tray, then move them to a freezer bag for up to 2 months. Thaw at room temperature before eating.
tips to make Lemon Coconut Cheesecake Cookies
- Use room temperature cream cheese and butter so they mix smooth.
- Measure flour by spooning it into the cup, then level it off.
- Do not overbake; take cookies out when edges just turn light gold.
- If you want more coconut flavor, toast the coconut lightly before folding it in.
- For other stuffed cookie ideas, try a cherry version like the cherry cheesecake stuffed cookies recipe for inspiration: cherry cheesecake stuffed cookies.
variation (if any)
- Add 1/4 cup white chocolate chips for extra sweetness.
- Use lime instead of lemon for a different citrus note.
- Mix in chopped macadamia nuts for crunch.
FAQs
Q: Can I use low-fat cream cheese?
A: Yes. Low-fat cream cheese works, but cookies may be a bit less rich.
Q: Can I skip the coconut?
A: Yes. The cookies will still taste good without coconut. They will be less textured.
Q: Can I make the dough ahead of time?
A: Yes. Chill the dough in the fridge for up to 2 days before baking.
Q: How do I stop cookies from spreading too much?
A: Chill spooned dough on the baking sheet for 15 minutes before baking. Use room temperature butter but not too soft.
Q: Can I make mini cookies?
A: Yes. Reduce baking time to about 9-11 minutes for smaller cookies.
Conclusion
For another clear write-up of this bright and easy treat, see the full Lemon Coconut Cheesecake Cookies recipe on a helpful baking site: Lemon Coconut Cheesecake Cookies.
Lemon Coconut Cheesecake Cookies
Ingredients
Method
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream together the unsalted butter and granulated sugar until light and fluffy.
- Add in the cream cheese, egg, lemon juice, lemon zest, and vanilla extract; mix until well combined.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the coconut.
- Drop spoonfuls of dough onto a parchment-lined baking sheet.
- Bake for 12-15 minutes or until the edges are lightly golden.
- Allow to cool before serving.