Lemon Coconut Cheesecake Cookies

Lemon Coconut Cheesecake Cookies are a perfect combination of bright citrus flavor, creamy cheesecake goodness, and a delightful crunch from coconut. These cookies are soft, chewy, and bursting with flavor, making them a perfect dessert for any occasion, whether it’s a summer picnic or a cozy winter gathering.

Ingredients

For the Cookie Dough:

• 1/2 cup unsalted butter, softened to room temperature
• 4 oz cream cheese, softened
• 1 cup granulated sugar
• 1 large egg
• 1 tablespoon lemon zest (from about 1 large lemon)
• 1 tablespoon lemon juice (freshly squeezed)
• 1/2 teaspoon vanilla extract
• 1 3/4 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup shredded sweetened coconut

For the Topping:

• 1/4 cup shredded sweetened coconut (for sprinkling)
• Powdered sugar (for dusting, optional)

Directions

Step 1: Prepare the Dough

1. Cream Together the Butter, Cream Cheese, and Sugar: In a large mixing bowl, use an electric mixer to beat together the softened butter, cream cheese, and granulated sugar until the mixture is light and fluffy, about 2–3 minutes. This step is crucial as it incorporates air, which helps the cookies rise.
2. Incorporate Wet Ingredients: Add in the egg, lemon zest, lemon juice, and vanilla extract. Mix until fully combined and smooth.
3. Combine the Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This ensures that the leavening agents are evenly distributed throughout the flour.
4. Mix Dry into Wet: Gradually add the dry mixture into the wet mixture, mixing on low speed until just combined. Be careful not to over-mix, as this can make the cookies tough.
5. Fold in Coconut: Gently fold in the shredded coconut using a spatula. This will give your cookies a delightful texture and tropical flavor.

Step 2: Chill the Dough

• Refrigerate: Cover the bowl with plastic wrap or a lid and refrigerate the dough for at least 30 minutes. Chilling the dough helps to firm it up, making it easier to shape and preventing the cookies from spreading too much during baking.

Step 3: Preheat the Oven and Prepare Baking Sheets

1. Preheat: Preheat your oven to 350°F (175°C).
2. Prepare Baking Sheets: Line two baking sheets with parchment paper or silicone baking mats to prevent sticking.

Step 4: Shape and Bake the Cookies

1. Shape the Dough: Once the dough is chilled, use a cookie scoop or your hands to form rounded tablespoons of dough. Roll them into balls and place them on the prepared baking sheets, leaving about 2 inches of space between each cookie to allow for spreading.
2. Add Coconut Topping: Press each cookie ball slightly to flatten it, and sprinkle a small amount of shredded coconut on top of each cookie.
3. Bake: Bake in the preheated oven for 10–12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked, but they will firm up as they cool.
4. Cool: Let the cookies cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely.

Step 5: Serve and Enjoy

• Optional Powdered Sugar Dusting: If desired, once the cookies are completely cooled, lightly dust them with powdered sugar for an added touch of sweetness and presentation.

Tips for the Best Lemon Coconut Cheesecake Cookies

• Use Fresh Ingredients: Fresh lemon juice and zest provide the best flavor. Avoid bottled lemon juice if possible, as it can have a different taste.
• Adjusting the Coconut: If you love coconut, feel free to add more than the suggested amount. You can also use unsweetened coconut for a less sweet flavor.
• Avoid Overmixing: Overmixing the cookie dough can lead to tougher cookies. Mix until just combined for a soft, tender cookie.
• Baking in Batches: If you have only one baking sheet, you can bake the cookies in batches. Just allow the baking sheet to cool between batches for even baking.

Variations to Try

• Chocolate Drizzle: Melt some chocolate (dark or white) and drizzle it over the cooled cookies for a decadent touch.
• Coconut Cream Filling: For a more cheesecake-like experience, consider filling the cookies with a coconut cream filling made by whipping together cream cheese, powdered sugar, and coconut cream.
• Lemon Icing: Mix powdered sugar with a bit of lemon juice to create a simple icing to drizzle over the cooled cookies.
• Different Citrus Zest: Experiment with lime or orange zest for a different citrus flavor.

Storage

• At Room Temperature: Keep the cookies in an airtight container at room temperature for up to 3 days. This helps maintain their soft texture.
• Refrigeration: If you prefer, you can store them in the refrigerator for up to a week. The cookies will last longer, but they may lose some of their original softness.
• Freezing: You can freeze the unbaked cookie dough by scooping it onto a baking sheet and placing it in the freezer until solid. Then transfer the dough balls to a freezer-safe bag or container. When you’re ready to bake, just add a couple of minutes to the baking time. Baked cookies can also be frozen for up to 2 months. Just thaw them at room temperature before enjoying.

Serving Suggestions

These Lemon Coconut Cheesecake Cookies are delightful on their own, but they can also be paired with a variety of accompaniments:

• Serve with Tea or Coffee: Their bright flavor pairs beautifully with a cup of tea or coffee.
• Dessert Platter: Include these cookies on a dessert platter alongside other treats for a delightful dessert spread.
• Picnic Treats: They make an excellent addition to any picnic or outdoor gathering due to their refreshing flavor.

Conclusion

Lemon Coconut Cheesecake Cookies offer a delightful treat that combines the tangy brightness of lemon, the richness of cream cheese, and the sweetness of coconut. Whether enjoyed with a cup of coffee, served at a party, or given as a gift, these cookies are sure to impress. With easy preparation and delicious results, they are a must-try for cookie lovers everywhere! Enjoy baking and savoring these delightful cookies!