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citrusy coconut cheesecake cookie

Lemon Coconut Cheesecake Cookies

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Prep Time 20 minutes
Cook Time 12 minutes
Resting Time 30 minutes
Total Time 1 hour 2 minutes
Course Dessert
Cuisine American
Servings 24 cookies

Equipment

  • 2 Mixing bowl
  • 1 stand mixer or hand mixer
  • 2 Baking sheet
  • 2 silicone baking mat or sheet of parchment paper
  • 1 Rubber spatula
  • 1 Whisk
  • 1 zester
  • 1 Citrus juicer
  • 1 Cookie scoop 1.5 tablespoon
  • 1 wire cooling rack
  • 1 Measuring cups set
  • 1 Measuring spoons set

Ingredients
  

  • 8 ounce cream cheese softened
  • 1/2 cup unsalted butter softened
  • 3/4 cup granulated sugar
  • 1/4 cup light brown sugar packed
  • 1 large egg room temperature
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest finely grated
  • 2 tablespoon lemon juice fresh
  • 1 3/4 cup all-purpose flour spooned and leveled
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 1/4 cup sweetened shredded coconut divided
  • 1/4 cup powdered sugar for dusting, optional

Instructions
 

  • Preheat the oven to 350°F (175°C) and line two baking sheets with silicone mats or parchment paper.
  • In a medium bowl whisk together flour, baking powder, baking soda, and salt, then set aside.
  • In a large bowl beat cream cheese and butter with a mixer on medium speed until smooth and fluffy, about 2 minutes.
  • Add granulated sugar and brown sugar to the cream cheese mixture and beat until light and creamy, about 2 minutes more.
  • Beat in the egg, vanilla, lemon zest, and lemon juice until fully combined, scraping the bowl as needed.
  • Add the dry ingredients to the wet ingredients and mix on low just until no dry streaks remain.
  • Fold in 1 cup of the shredded coconut with a spatula until evenly distributed.
  • Chill the dough in the refrigerator for 20–30 minutes to firm slightly for easier scooping.
  • Scoop 1.5-tablespoon portions of dough, roll gently into balls, and press the tops into the remaining 1/4 cup shredded coconut.
  • Arrange the dough balls on prepared sheets spaced 2 inches apart and gently flatten the tops slightly with your fingers.
  • Bake one sheet at a time for 10–12 minutes until edges are set and tops look matte but centers are still soft.
  • Cool cookies on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
  • Dust cooled cookies lightly with powdered sugar if desired before serving.

Notes

For the brightest flavor, zest the lemon directly over the bowl to capture aromatic oils, and avoid the bitter white pith when zesting. Slight underbaking keeps the cheesecake centers soft; they will set as they cool, so don’t wait for browning. If dough feels sticky after chilling, lightly dampen your hands or chill a bit longer. Use full-fat cream cheese bricks, not spreadable tub cream cheese, for proper structure. Cookies keep well in an airtight container refrigerated up to 5 days; bring to room temp before serving, or freeze up to 2 months with parchment between layers. Add 2 tablespoons toasted coconut on top for extra texture, or swap in lime zest/juice for a tropical twist.
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