Lemon Coconut Cheesecake Cookies Recipe – Easy Homemade Dessert

Name: Lemon Coconut Cheesecake Cookies
Prep time: 30 min
Cook time: 13 min
Total time: 1 h
Cuisine: American
Ingredients: 4 oz (115g) cream cheese, softened; 2 tbsp (30g) granulated sugar (for filling); 1/2 tsp (2.5ml) vanilla extract (for filling); 1/2 cup (115g) unsalted butter, room temperature; 3/4 cup (150g) granulated sugar (for dough); 1 large egg; Zest of 1 large lemon (about 2 tbsp/8g); 1 tsp (5ml) vanilla extract (for dough); 1 1/2 cups (190g) all-purpose flour; 1/2 tsp (2g) baking powder; 1/4 tsp (1g) baking soda; 1/4 tsp (1g) salt; 1 cup (80g) sweetened shredded coconut

Posted on August 12, 2025

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Let’s talk about these Lemon Coconut Cheesecake Cookies. If you’re anything like me, you crave something sweet that’s a little bit tropical, a little bit creamy, and a whole lot of delicious. Picture this: a soft, melt-in-your-mouth cookie bursting with fresh lemon zest, dotted with chewy coconut, and filled with a tangy, creamy cheesecake center. Honestly, just describing them makes my mouth water! These cookies are my go-to when I want something that feels special but doesn’t require a ton of fuss. The blend of lemon and coconut is like a mini-vacation for your taste buds, while the cheesecake filling adds a decadent surprise in every bite. Whether you’re baking for a party or just to brighten up a rainy afternoon, these cookies are sure to be a hit. And here’s a fun fact to share at the dessert table: lemon and coconut have been paired in desserts for centuries, especially in island cultures where both ingredients are abundant. I first fell in love with this flavor combo after a trip to Key West, and since then, I’ve been obsessed with recreating that sunny, tropical vibe at home. If you’re searching for the ultimate coconut dessert treat, these Lemon Coconut Cheesecake Cookies absolutely deliver.

Why You Will Love This Lemon Coconut Cheesecake Cookies Recipe

Lemon Coconut Cheesecake Cookies are more than just another sweet treat—they’re a flavor-packed journey. The roots of this dessert go deep into both tropical and classic American baking traditions. Coconut desserts have a long-standing history in tropical regions, where coconut trees thrive and the fruit is used in everything from cakes to candies. Pairing coconut with lemon isn’t just a happy accident; it’s a tradition that pops up in many island cuisines, thanks to the way bright citrus balances out the richness of coconut.

For me, these cookies bring back memories of sunny days spent in my grandma’s kitchen, where she always had something homemade cooling on the counter. Her favorite trick was to throw a handful of coconut into almost every cookie dough—she claimed it made everything taste like sunshine. Over time, I started adding lemon zest for a fresh zing, and the idea to tuck a cheesecake filling inside came later, after a particularly dreamy trip to a Florida bakery.

The beauty of this recipe is how it’s evolved. I’ve played with the ratios, tried shredded coconut versus desiccated, and tested every kind of lemon you can imagine. You know, baking is a bit like jazz—sometimes you improvise, and that’s where the magic happens. Lemon Coconut Cheesecake Cookies are a year-round favorite, but they feel especially right in spring and summer, when lemons are at their brightest and everyone’s craving something light and fresh. Plus, they look gorgeous on a dessert table, making them perfect for Easter, Mother’s Day, or any occasion that could use a touch of sunshine.

Ingredient Discussion: Choosing the Best for Your Lemon Coconut Cheesecake Cookies

The magic of these Lemon Coconut Cheesecake Cookies starts with simple, fresh ingredients. Let’s break them down so you get the very best results every time.

Lemon: Always go for fresh, unwaxed lemons. The zest is where most of the flavor comes from, so don’t skimp here! Meyer lemons bring a sweeter, floral note, while regular lemons offer a bright, tangy punch. If fresh lemons aren’t available, a bit of pure lemon extract works in a pinch, but honestly, nothing beats real zest. Store lemons in the fridge to keep them juicy.
Sweetened Shredded Coconut: I love using sweetened coconut for that chewy texture and a hint of extra sweetness. You can swap in unsweetened if you prefer things less sweet or want to control the sugar. For a finer texture, pulse the coconut in a food processor. If you’re feeling fancy, try toasting the coconut first for a deeper flavor. Store coconut in an airtight container in a cool, dry spot—heat makes it go stale faster.
Cream Cheese: Full-fat cream cheese makes the filling rich and creamy. Go for a block-style cream cheese (not the whipped kind in tubs). For a dairy-free version, there are some really good vegan cream cheeses out there, but make sure they’re not too watery or your filling will ooze.
Butter: Unsalted butter gives you more control over the saltiness of your cookies. Room temperature is key for a smooth dough—soft but not melty. If you only have salted butter, just skip the extra salt in the recipe.
All-Purpose Flour: Standard flour works best here—don’t use self-rising. For gluten-free cookies, a one-to-one gluten-free blend does the trick. Sift the flour to avoid clumps (trust me, I’ve learned the hard way that lumpy dough is no fun).
Sugar: Granulated sugar keeps the cookies light and lets the lemon shine. If you want a slightly caramel flavor, swap in half brown sugar, but expect a chewier texture. Organic cane sugar works too.
Egg: Use a large egg for binding. If you’re egg-free, a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) works, but the texture will be a bit softer.
Vanilla Extract: Pure vanilla gives a lovely backdrop to the lemon and coconut. I’m partial to Madagascar vanilla, but honestly, whatever real vanilla you have works.
Baking Powder and Baking Soda: These help the cookies puff up and get that perfect soft texture. Don’t skip them!
Salt: Just a pinch brings out all the flavors. If you use salted butter, skip this or your cookies might taste too salty.

Specialty ingredients like coconut can be found in the baking aisle or health food section. I’ve even ordered some really great coconut online during the winter when my grocery store runs out. For storage, keep extra coconut in the fridge or freezer for freshness—especially important if you buy in bulk. And if you want to make these cookies in winter, a splash of lemon extract can sub in for zest when citrus isn’t at its best. You can really make this recipe your own based on what you have around or what’s in season!

Equipment Needed for Lemon Coconut Cheesecake Cookies

Mixing Bowls: You’ll need at least two—one for the cookie dough and one for the cheesecake filling. Stainless steel or glass are my favorites because they don’t hold onto flavors or odors.
Electric Mixer: A stand mixer makes quick work of creaming butter and sugar, but a hand mixer (or even a sturdy whisk and elbow grease) will do the job if that’s what you have. I’ve made these by hand before—my arms got a workout, but the cookies still came out great!
Baking Sheet: A large, rimmed baking sheet lined with parchment paper keeps cookies from sticking and makes cleanup a breeze. Silicone baking mats are a reusable, eco-friendly option.
Cookie Scoop or Tablespoon: For even-sized cookies, a medium cookie scoop is a lifesaver. If you don’t have one, just use two spoons to shape the dough.
Microplane or Zester: For getting every bit of lemon zest (and none of the bitter white pith). A fine grater works in a pinch.
Cooling Rack: Letting cookies cool on a rack helps them set up without getting soggy on the bottom.
Spatula: For scraping down bowls and gently transferring cookies.

If you’re missing a tool, don’t stress—improvise! For example, I’ve used a regular spoon to scoop dough and a box grater for zesting. Just keep your tools clean and dry, especially for electric mixers—wipe them down after each use to keep them running smoothly.

How to Make Lemon Coconut Cheesecake Cookies

Prep the Filling:
- In a small bowl, beat together 4 oz (115g) cream cheese, 2 tbsp (30g) sugar, and 1/2 tsp (2.5ml) vanilla extract until smooth.
- Chill in the freezer for 30 minutes to firm up. This step makes it much easier to handle later. If you skip this, the filling gets sticky and hard to stuff inside the dough—learned that the messy way!
Make the Dough Base:
- In a large mixing bowl, cream 1/2 cup (115g) unsalted butter (room temp) with 3/4 cup (150g) sugar until light and fluffy, about 2-3 minutes using an electric mixer.
- Beat in 1 large egg, zest of 1 large lemon (about 2 tbsp/8g), and 1 tsp (5ml) vanilla extract. The dough should be pale yellow and smell amazing—like a lemon grove!
Combine Dry Ingredients:
- In a separate bowl, whisk together 1 1/2 cups (190g) all-purpose flour, 1/2 tsp (2g) baking powder, 1/4 tsp (1g) baking soda, and 1/4 tsp (1g) salt.
- Gradually add the dry ingredients to the wet, beating just until combined. Don’t overmix, or the cookies can turn out tough.
Stir in Coconut:
- Fold in 1 cup (80g) sweetened shredded coconut. The dough will be thick and sticky.
- Chill the dough in the fridge for 20-30 minutes—this helps the cookies keep their shape and makes them easier to handle.
Shape the Cookies:
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.
- Scoop about 1 tablespoon (15g) of dough and flatten slightly in your palm. Place 1/2 teaspoon (about 4g) of the chilled cheesecake filling in the center.
- Top with another tablespoon of dough, seal the edges, and gently roll into a ball. Repeat with the remaining dough and filling. If things get sticky, dust your hands with a little flour or coconut.
Bake and Cool:
- Arrange cookie balls 2 inches (5cm) apart on the baking sheet.
- Bake for 11-13 minutes, until edges are lightly golden and centers look just set. Don’t overbake—these cookies are best when soft.
- Let cookies cool on the pan for 5 minutes, then transfer to a cooling rack. The filling will firm up as they cool.

Tip: If your cookies spread too much, the dough may have gotten too warm—chill it longer next time. If they don’t spread at all, double-check your baking powder and soda are fresh. The whole process takes about 1 hour, start to finish, including chilling time.

Cooking Tips & Techniques for the Best Lemon Coconut Cheesecake Cookies

Here’s where experience comes in handy! After making these Lemon Coconut Cheesecake Cookies more times than I can count, I’ve picked up a few tricks. First, don’t skip chilling both the filling and the dough. Warm dough will spread too much and ooze out the filling—trust me, I’ve ended up with more than a few cheesecake puddles on the baking sheet.

Use a light hand when mixing the dough. Overworking it can make the cookies tough instead of soft and tender. When scooping the filling, work quickly and keep your hands cool—sometimes I even run my hands under cold water if the kitchen’s warm. If the dough gets sticky, a little dusting of flour or coconut does wonders.

Bake one tray at a time in the center of the oven for even cooking. Rotate the tray halfway through if your oven has hot spots. And watch the cookies closely; they’re done when the edges just start to turn golden. If you wait for the whole cookie to brown, they’ll end up dry.

For multitasking, you can prep the filling and dough a day ahead and assemble just before baking. I’ve done this when planning for a party and it works great! Consistency comes from measuring ingredients accurately—use a kitchen scale if you have one. And finally, don’t be afraid to make the cookies a little bigger or smaller—just adjust the baking time as needed.

Variations & Adaptations for Lemon Coconut Cheesecake Cookies

One of the best things about this recipe is how flexible it is. Here are a few ways to make it your own: