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Lemon Coconut Cheesecake Cookies

Lemon Coconut Cheesecake Cookies
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These Lemon Coconut Cheesecake Cookies combine everything you love about classic cheesecake in a fun, bite-sized cookie form. A soft, tender lemon cookie base is topped with a creamy cheesecake dollop and finished with sweet shredded coconut. Lightly baked or broiled at the end, the coconut turns beautifully golden, adding a delicate crunch. These cookies are bright, refreshing, and perfect for spring gatherings, summer treats, or anytime you’re craving something citrusy and creamy.

Ingredients

Scale

For the Cookie Base

  • ¾ cup unsalted butter, softened

  • ⅔ cup granulated sugar

  • 1 large egg

  • 1 teaspoon vanilla extract

  • 1 tablespoon lemon zest

  • 1 tablespoon lemon juice

  • 1¾ cups all-purpose flour

  • ½ teaspoon baking powder

  • ¼ teaspoon salt

  • ½ cup shredded coconut (optional, for texture in the base)

For the Cheesecake Topping

  • 8 oz cream cheese, softened

  • ⅓ cup powdered sugar

  • 1 tablespoon lemon juice

  • 1 teaspoon lemon zest

  • ½ teaspoon vanilla extract

For the Finish

  • ½ cup sweetened shredded coconut

Instructions

Make the Cookie Base

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

  2. In a large bowl, cream butter and sugar until light and fluffy, about 2–3 minutes.

  3. Mix in the egg, vanilla extract, lemon zest, and lemon juice until smooth.

  4. In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to the wet ingredients until a soft dough forms.

  5. If using, fold in the shredded coconut for added texture.

  6. Scoop 1–1½ tablespoon portions of dough onto the baking sheet. Slightly flatten each into a thick disk, about 2 inches wide.

Bake the Cookie Bases

  1. Bake for 8–10 minutes, until the edges are just set and the centers remain soft.

  2. Cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.

Make the Cheesecake Topping

  1. In a bowl, beat cream cheese, powdered sugar, lemon juice, lemon zest, and vanilla until smooth and fluffy.

  2. Chill for 15–30 minutes to make scooping easier.

Assemble and Finish

  1. Once cookies are fully cooled, spoon about 1 rounded teaspoon of cheesecake mixture onto each cookie.

  2. Sprinkle shredded coconut generously over the top.

Final Bake or Broil (Optional)

  1. Return cookies to the oven at 375°F (190°C) for 3–4 minutes to slightly set the topping, or broil for 1–2 minutes to toast the coconut lightly. Watch closely to prevent burning.

  2. Let cool slightly before serving.

Notes

  • Cool completely before topping: Warm cookies will melt the cheesecake layer.

  • Don’t overbake the base: Soft centers keep the cookies tender and cheesecake-like.

  • Chill the topping: This makes it easier to scoop and keeps its shape.

  • Skip the broil if desired: The cookies are delicious even without the toasted finish.

  • Extra citrus flavor: Add a touch more lemon zest to the cheesecake topping for extra brightness.

Find it online: https://tastyquickly.com/lemon-coconut-cheesecake-cookies/