Lemon Coconut Cheesecake Cookies are like little bites of sunshine and creaminess all rolled into one. With the bright, tangy flavor of lemon mingling with the sweet, toasty notes of coconut, these cookies are soft and chewy with a touch of cheesecake richness that makes them really special.
I love making these whenever I want something that feels a bit fancy but is super easy to snack on. The combination of lemon zest and coconut flakes always reminds me of warm summer days, and the cheesecake element adds that perfect little creaminess that keeps you coming back for more. Plus, they’re fun to bake because the kitchen smells amazing while they’re in the oven.
My favorite way to enjoy these cookies is with a cup of tea or a cold glass of milk. They’re great for sharing at get-togethers or just as a sweet treat to brighten up the afternoon. If you like sweet and tart with a hint of tropical flair, these cookies will quickly become your go-to recipe.
Key Ingredients & Substitutions
Cream Cheese: This is what gives the cookies their rich, cheesecake-like texture. Use full-fat for best results. If you need dairy-free, try a plant-based cream cheese, but the texture may change slightly.
Lemon Zest: Fresh lemon zest adds bright citrus flavor. Avoid bottled lemon flavoring here—it won’t be as fresh. If you can’t find fresh lemons, a small amount of lemon extract can work, but use less.
Shredded Coconut: Sweetened shredded coconut gives chew and sweetness. Unsweetened works too but add a bit more sugar. Toasting the coconut lightly can boost flavor.
Flour & Baking Powder: All-purpose flour helps bind everything. Baking powder gives a little lift. For gluten-free versions, try a 1-to-1 gluten-free flour blend and use a bit less baking powder.
How Do You Get the Perfect Soft and Chewy Cookie Texture?
The key to soft, chewy Lemon Coconut Cheesecake Cookies is careful mixing and baking time.
- Mix gently: Beat cream cheese and sugar first until smooth. Then mix in egg and lemon zest well. Gradually add dry ingredients to avoid overworking the dough, which can make cookies tough.
- Dough consistency: The dough should be thick and sticky. If too wet, add a little more flour;
- Baking time: Bake until edges just brown and tops appear set—usually 15-18 minutes. Overbaking will dry them out.
- Cooling: Let cookies cool on the baking sheet a few minutes before moving to a wire rack. This helps them finish setting without breaking.
Taking your time on these steps helps you get cookies that melt in your mouth with a perfect balance of lemon tang, coconut chew, and cheesecake creaminess.
Equipment You’ll Need
- Mixing bowls – I use different sizes for mixing wet and dry ingredients, which keeps things organized and clean.
- Electric hand or stand mixer – makes creaming the cream cheese and sugar quick and smooth.
- Measuring cups and spoons – helps you add just the right amounts for perfect consistency.
- Cookie scoop or spoon – ensures even-sized cookies so they bake uniformly.
- Baking sheet with parchment paper – prevents sticking and makes cleanup easier.
- Cooling rack – allows cookies to cool evenly without becoming soggy.
Flavor Variations & Add-Ins
- Chocolate Chips: Mix in some white or milk chocolate chips for extra sweetness and texture.
- Lavender or Mint: Add a pinch of dried lavender or chopped fresh mint for a floral or refreshing twist.
- Different Citrus: Swap lemon zest with lime or orange zest for a different citrus flavor.
- White Chocolate & Coconut: Use white chocolate chunks instead of chips for a creamier, richer taste.
How to Make Lemon Coconut Cheesecake Cookies
Ingredients You’ll Need:
- 8 oz (225g) cream cheese, softened
- ½ cup (100g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest (from about 1 large lemon)
- 1 ½ cups (135g) shredded sweetened coconut
- 1 cup (120g) all-purpose flour
- ½ teaspoon baking powder
- Pinch of salt
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare, then 15-18 minutes to bake. Allow an additional 5 minutes to cool before enjoying. So, in total, expect around 30-35 minutes from start to finish.
Step-by-Step Instructions:
1. Getting Ready:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to keep the cookies from sticking and for easier cleanup.
2. Mixing the Creamy Base:
In a large bowl, use a mixer or whisk to beat the softened cream cheese and granulated sugar together until the mixture is smooth and creamy. This helps create the chewy cheesecake texture.
3. Adding Flavor:
Stir in the egg, vanilla extract, and fresh lemon zest. Mix everything well so the lemony flavor spreads through the dough.
4. Combining the Dry Ingredients:
In a separate bowl, whisk together the shredded coconut, all-purpose flour, baking powder, and a pinch of salt. This helps keep the texture light and gives the cookies their coconut chewiness.
5. Making the Cookie Dough:
Gradually add the dry ingredients into the creamy mixture, stirring until you create a thick, sticky dough. It should hold together well enough to scoop.
6. Shaping and Baking:
Use a spoon or cookie scoop to drop spoonfuls of dough onto your prepared baking sheet, spacing each about 2 inches apart to allow room for spreading. Bake for 15-18 minutes until the edges are golden and the tops look set.
7. Cooling and Serving:
Let the cookies cool on the baking sheet for 5 minutes so they firm up a bit, then transfer them to a wire rack to cool completely. Enjoy your bright, soft, and chewy lemon coconut cheesecake cookies with your favorite drink!
Can I Use Frozen Coconut for These Cookies?
Yes, you can use frozen shredded coconut, but make sure to thaw it completely and drain any excess moisture before adding it to the dough. This helps keep the cookies from becoming too wet.
How Should I Store Leftover Cookies?
Store the cookies in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can refrigerate for up to a week or freeze them for up to 3 months.
Can I Substitute the Cream Cheese?
If you need a dairy-free option, try using a plant-based cream cheese alternative. The texture might be slightly different, but the cookies will still be delicious!
Is It Okay to Use Lemon Extract Instead of Lemon Zest?
You can use lemon extract if you don’t have fresh lemons, but use it sparingly—start with about ½ teaspoon to avoid overpowering the other flavors.
