These Lemon Coconut Cheesecake Cookies are soft, tangy, and sweet with a creamy cheesecake center. Rolled in shredded coconut, they’re perfect for spring parties, Easter gatherings, or whenever you crave a tropical treat.
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Make the Cheesecake Filling:
In a small bowl, beat cream cheese, powdered sugar, and vanilla until smooth. Chill for 10–15 minutes to firm up.
Prepare the Cookie Dough:
In a medium bowl, whisk flour, baking soda, and salt. In a large bowl, beat butter and both sugars until fluffy. Add egg, lemon zest, lemon juice, and vanilla. Mix in dry ingredients gradually.
Assemble Cookies:
Scoop about 1 tablespoon of dough, flatten it slightly, and place ½ teaspoon of chilled cheesecake filling in the center. Wrap dough around filling and roll into a ball. Roll each ball in shredded coconut.
Bake:
Place cookies 2 inches apart on prepared baking sheets. Bake for 12–14 minutes, or until edges are lightly golden. Cool on the sheet for 5 minutes, then transfer to a wire rack.
Notes
Make Ahead: You can make the dough and filling a day in advance and store both in the fridge. Assemble and bake the next day.
Customizing the Flavor: Add a dash of coconut extract to the filling for an extra tropical flavor boost.
Serving Suggestions: Perfect for baby showers, Easter brunches, or spring bake sales. Pairs well with herbal tea or lemonade.
Allergy-Friendly Options: Use dairy-free cream cheese and vegan butter for a dairy-free version.
Storage Tips: Store in an airtight container in the refrigerator for up to 5 days. Best enjoyed slightly chilled or at room temperature.